Kimchi 1 article

Napa cabbage and radish are common bases for kimchi, a Korean fermented vegetable dish seasoned with salt, gochugaru, garlic and ginger. Lactic acid fermentation produces the characteristic sour, spicy flavor while the vegetables retain varying degrees of crunch. It is commonly served as banchan and sold refrigerated in jars or pouches. Sodium reflects the salting and brining process, and styles differ by vegetable and seasoning; compared with sauerkraut, kimchi typically uses a broader aromatic spice mixture and Korean culinary context.