Kimchi is the Korean fermented cabbage dish often served as banchan.
Although kimchi is widely associated with napa cabbage, the Korean term covers a broad family of salted and fermented vegetables. Baechu-kimchi uses napa cabbage, while other varieties use radish, cucumber, scallions, mustard greens, or watery brines. Seasonings commonly include Korean chili powder, garlic, ginger, spring onions, and sometimes jeotgal, a salted seafood ingredient.
Kimchi developed as a preservation food, especially useful through Korea’s cold winters. Traditional kimjang involved preparing large quantities for communal storage in onggi earthenware jars. Before modern refrigeration, jars could be buried or kept in specialized outdoor storage areas to slow fermentation and protect the food from extreme temperatures.
Banchan means the small side dishes served with a Korean meal, and kimchi is one of the most characteristic examples. It is not the same as bibimbap, japchae, or bulgogi: those are a mixed rice dish, glass-noodle dish, and marinated meat dish respectively. Kimchi can also be cooked into stews, fried rice, pancakes, and dumpling fillings.