kimchi

kimchi, spicy, fermented dish that generally accompanies a Korean meal. The vegetables most commonly used in its preparation are cucumber, daikon (a type of radish), and napa cabbage, a variant of Chinese cabbage that is known internationally as kimchi cabbage. The prepared vegetables are sliced, seasoned with red chili pepper, onion, and garlic. They are then fermented in brine in large earthenware jars, or onggi (traditional Korean fermentation vessels). Today, many households use plastic or steel containers or glass jars to ferment kimchi. Dried and salted shrimp, anchovy paste, and oysters are sometimes used as additional seasonings. Kimchi may be eaten fresh within hours of preparation or allowed to ferment for several days or weeks, depending on weather conditions. During fermentation the jars are stored totally or partially underground in cellars or sheds built expressly for this purpose. As kimchi is produced through lactic-acid fermentation, it contains probiotics and nutrients that have been linked to improved digestive function, support for the immune system, and potential benefits for cardiovascular and metabolic health. Read more: types of kimchi.