Kimchi

Kimchi (; ), also written as kimchee, is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal.

thumb|Morkovcha served plain Morkovcha also known as Korean-style carrots or Korean carrot salad, is a spicy marinated carrot salad. It is a dish in Koryo-saram cuisine, and is a variant of kimchi.

Kkakdugi () or diced radish kimchi is a variety of kimchi in Korean cuisine. Usually, Korean radish (called mu in Korean) is used, but other vegetables or fruits can also be used. Kkakduk-kkakduk is an ideophone related to dicing/cubing. Kimchi made with radish that are not diced into cubes are not called kkakdugi. Kkakdugi is a popular banchan (side dish) enjoyed by Koreans and others.

Gimjang (), also spelled kimjang, is the traditional process of preparation and preservation of kimchi, the spicy Korean fermented vegetable dish, in the wintertime. During the summer months, kimchi is made fresh, from seasonal vegetables. For one month, starting from the tenth month of the year, people prepare large quantities of kimchi that will last throughout the winter.

Dongchimi () is a variety of kimchi in Korean cuisine consisting of Korean radish, napa cabbage, scallions, pickled green chilli, ginger, Korean pear and watery brine . As the name dong () and chimi (, an ancient term for "kimchi"), suggests, this kimchi is traditionally consumed during the winter season.

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Nabak-kimchi () is a dish in Korean cuisine. It is a watery variety of the dish kimchi and is similar to dongchimi.

Baek-kimchi () or white kimchi is a variety of kimchi made without the chili pepper powder commonly used for fermenting kimchi in Korean cuisine. Baek kimchi has a mild and clean flavor, which appeals to children and the elderly, to whom the regular kimchi might be too spicy. Baek kimchi consists of salted napa cabbage, radish, minari, spring onions, Korean pear, chestnuts, jujube, ginger, garlic, salt, sugar, and a little bit of chili threads as garnish.

Baechu-kimchi (), translated as napa cabbage kimchi or simply kimchi, is a quintessential banchan (side dish) in Korean cuisine, made with salted, seasoned, and fermented napa cabbage.

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refrigerator designed for storing kimchi

Yeolmu-kimchi () or young summer radish kimchi is one of the many types of kimchi, a popular banchan (Korean side dish). Although the yeolmu (young summer radish) has a small and thin taproot that does not have much use, its thick and abundant green leaves are constantly used throughout spring and summer to make yeolmu-kimchi. Yeolmu-kimchi is popular in the summer and is often eaten with cold noodles.