The Korean fermented vegetable dish commonly served as a side dish is kimchi.
Kimchi is a broad family of salted and fermented vegetable preparations, not just one recipe. Napa cabbage and Korean radish are among the most common main ingredients, while garlic, ginger, scallions, chili pepper, and sometimes salted seafood provide flavor. The vegetables ferment through the activity of naturally occurring microorganisms, creating kimchi’s acidity and complex aroma.
Kimchi is traditionally served as banchan, the collection of small side dishes accompanying a Korean meal. It can also be cooked into stews, soups, pancakes, dumplings, and fried rice. Regional climate, season, and available ingredients have produced many varieties, including cucumber, radish, and non-spicy versions.
Kimchi’s history is closely tied to food preservation. Before refrigeration, Korean households prepared large quantities for winter and stored them in earthenware vessels called onggi. Sauerkraut, pickles, and Japanese tsukemono are related preserved foods, but kimchi is the canonical Korean answer.