A traditional Korean fermented vegetable dish, often made with napa cabbage and Korean radishes, seasoned with chili pepper, garlic, ginger, and other spices.

The word 김치 (kimchi) originates from the Korean language, where it is written as 김치. The term is derived from the Korean verb dimchae (딤채), which means 'to soak' or 'to pickle.' This reflects the traditional method of fermenting vegetables to preserve them for long periods, especially during the harsh Korean winters.

Historically, kimchi dates back to the Three Kingdoms period (57 BC – 668 AD) in Korea, where it was initially a simple salted vegetable dish. Over centuries, the recipe evolved, incorporating chili peppers introduced to Korea in the 16th century by Portuguese traders. This addition transformed kimchi into the spicy, flavorful dish known today.

In modern times, kimchi is a staple in Korean cuisine, enjoyed worldwide for its unique taste and health benefits. It is often served as a side dish or used as an ingredient in various Korean dishes like kimchi stew (김치찌개) and kimchi fried rice (김치볶음밥).

Kimchi is so integral to Korean culture that there is a dedicated museum in Seoul, the Kimchi Field Museum, which explores its history and cultural significance.