Kimchi is the Korean fermented vegetable dish commonly served as part of a savory breakfast.
Kimchi is usually made by salting and fermenting vegetables, especially napa cabbage and Korean radish, with seasonings such as chili powder, garlic, ginger, and salted seafood. Fermentation creates its characteristic sour, spicy, and savory flavor.
In Korea, kimchi is served with many meals, including breakfast. It is often one of several small side dishes called banchan, but kimchi itself is not synonymous with banchan. Banchan is the broader category that includes numerous side dishes.
Kimchi has a long history, although the now-familiar red chili version developed after chili peppers reached East Asia in the early modern period. Regional recipes vary widely, and not every kimchi is made from cabbage or contains seafood. Kimchi can also be used in fried rice, soups, pancakes, and sandwiches.