kimchi <ref>you can substitute kim chi with blanched napa cabbage.</ref>

Kimchi is a traditional Korean fermented vegetable condiment that serves as a cornerstone of Korean cuisine. The dish typically features napa cabbage as its primary ingredient, though other vegetables such as radish, cucumber, and green onion may be incorporated. The fermentation process, which can take anywhere from a few days to several months, involves salting the vegetables and combining them with a seasoning paste composed of gochugaru (Korean red chili flakes), garlic, ginger, and sometimes fish sauce or salted shrimp. The result is a complex, pungent product with a balance of spicy, sour, and umami flavors, ranging in color from pale cream to deep red depending on the variety and fermentation time.

The flavor profile evolves during fermentation: younger kimchi tends toward fresh and bright notes with sharp spiciness, while longer-fermented versions develop deeper, more complex sourness and funky umami characteristics. Regional varieties include Seoul-style (often milder with less fish sauce), Napa cabbage kimchi (gat kimchi), radish kimchi (dongchimi), and summer cucumber kimchi (oi sobagi), among numerous others.

Kimchi functions both as a standalone banchan (side dish) and as an ingredient in wider Korean cuisine and beyond. It appears in bibimbap (mixed rice), kimchi jjigae (stew), kimchi bokkeumbap (fried rice), and kimchi fried chicken. Its versatility extends to fusion applications in tacos, burgers, and grain bowls. The fermented vegetable contributes acidic, spicy, and umami dimensions to soups, stir-fries, and grain-based dishes. As fermentation progresses, the liquid becomes increasingly sour and can be used in broths and dressings. Fresh kimchi complements rich or bland dishes, while aged kimchi suits warmer applications where its assertive flavors integrate into composed dishes.