Kimchi , also spelled gimchi, kimchee, or kim chee, is atraditional fermented Korean dish, made of vegetables with variedseasonings. Kimchi may also refer to unfermented vegetabledishes.There are hundreds of varieties of kimchi, made with a mainvegetable ingredient such as napa cabbage, radish, green onion orcucumber.[4] Kimchi is the most common banchan, or side dish, inKorean cuisine. Kimchi is also a main ingredient for many popularKorean dishes such as kimchi stew , kimchi soup , and kimchi friedrice .
Kimchi varieties are determined by the main vegetable ingredientsand the mix of seasonings used to flavor the kimchi. The mostpopular type of kimchi is the baechu variety but there are manyregional and seasonal varieties. Popular variants include ggakdugiwhich is a kimchi made with cubed radish, pa-kimchi (made withscallions), chonggak-kimchi and oisobagi , a cucumber kimchi withhot and spicy seasoning; gat-kimchi , boochoo-kimchi , Kkaennipkimchi features layers of perilla and other spices.