Kimchi is a traditional Korean side dish made from fermented vegetables, usually napa cabbage or radishes, mixed with a spicy paste of chili peppers, garlic, ginger, and salt. The vegetables sit in this mixture for days or weeks, allowing helpful bacteria to transform the flavors into something tangy, spicy, and complex.

Koreans have made kimchi for thousands of years as a way to preserve vegetables through harsh winters when fresh produce was scarce. Families traditionally gathered each fall to make huge batches together in a practice called kimjang. Today, kimchi appears at nearly every Korean meal, served in small dishes alongside the main food.

The fermentation process that creates kimchi is similar to how cucumbers become pickles or how milk becomes yogurt. This process not only preserves the vegetables but also creates new flavors and produces beneficial bacteria that aid digestion. Each family has its own kimchi recipe, passed down through generations, with variations in spiciness, saltiness, and ingredients.

While kimchi originated in Korea, it has become popular worldwide. You might find it in tacos, on burgers, or mixed into fried rice. Some people love its bold, funky flavor immediately, while others need time to acquire a taste for this pungent, powerful dish.