Kimchi is a traditional Korean side dish made from salted and fermented vegetables, most often with napa cabbage and some sort of radish along with carrots, garlic, ginger, and chili.
Seasoned with two other staples in Korean cooking—umami-rich fish sauce (made from fermented anchovies) and gochugaru (dried red chili powder)—the condiment adds a salty and sometimes fiery punch to any number of dishes. Think rice bowls, stews, noodles, fritters, and even tacos or crispy, flavor-stuffed pancakes.
