Gimchi

This article is gimchi the Korean dish. For people with this surname, see Kimhi.

Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Traditionally, winter kimchi, called kimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. North and South Korean standard languages.