Kimchi, also spelled gimchi, kim chee or kimchee, is a traditional Korean fermented dish made of vegetables and various seasonings. Kimchi can also refer to unfermented vegetables. There are hundreds of kinds of pickles, which are made from main vegetable ingredients such as Napa cabbage, radish, onion or cucumber. Kimchi is the most common side dish in Korean cuisine. Kimchi is also the main ingredient of many popular Korean dishes, such as kimchi stew, kimchi soup and kimchi fried rice.

The types of kimchi are determined by the combination of main vegetable ingredients and seasonings used to season kimchi. The most popular kimchi is kimchi, but there are also many regional and seasonal kimchi. Popular varieties include ggakdugi, a pickle made of diced radish, pa-kimchi (made of onion), chonggak-kimchi and oisobagi (a cucumber pickle with spicy seasoning); Gat-kimchi, boochoo-kimchi and Kkaennip kimchi are characterized by layered perilla and other spices.