Project Description

Kimchi (/ˈkɪmtʃiː/; Korean: 김치, romanized: gimchi, IPA: [kim.tɕʰi]), a staple in Korean cuisine, is a famous traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru (chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc.

There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. Traditionally, kimchi was stored in-ground in large earthenware to prevent the kimchi from being frozen during the winter months. It was the primary way of storing vegetables throughout the seasons. In the summer the in-ground storage kept the kimchi cool enough to slow down the fermentation process. In contemporary times, kimchi refrigerators are more commonly used to store kimchi.