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Kimchi or Gimchi is a tradition Korean dish of fermented chili peppers and vegetables, usually based on cabbage.
Common ingredients include Chinese cabbage, radish, garlic, red pepper, spring onion, fermented shrimp or other seafood, ginger, salt, and sugar. There are variants, including kaktugi, based on radish and containing no cabbage, and oisobagi, stuffed cucumber kimchi. Kaetnip, or sesame leaf, kimchi features layers of sesame leaves marinated in soy sauce, peppers, garlic, green onions, and other spices.
Lactobacilli are heavily involved in the fermentation of kimchi, which results in a higher lactic acid content in the final product than in yogurt.
In east Asia, the small number of Severe Acute Respiratory Syndrome cases in Korea is sometimes attributed to the Korean habit of eating large quantities of kimchi.
Kimchi used to be pronounced in Korean as chim-chae (Hangul: 침채; Hanja: 沈菜), meaning "steeped/submerged vegetable". However, since the pronunciation's drastic change, kimchi is no longer associated with its original Hanja.
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