Definition: One of the most important and distinct aspects of Korean cuisine, Kimchi is picked vegetables that are usually spicy and fermented, but can also be merely salted and seasoned. There are hundreds of different types of kimchi made with everything from chive to radish to cucumber, but there is usually some at least one variety of kimchi eaten at every meal. The most common kimchi variety (baechu kimchi) is Korean cabbage seasoned with chili peppers, garlic, and usually either salted fish sauce, tiny shrimp, or anchovies.
Alternate Spellings: Gimchee, Kimchee, Gim chi, Gimchi
