The main ingredient in kimchi, a traditional Korean dish, is napa cabbage, though other vegetables can also be used. Kimchi is made by fermenting the cabbage with a mix of seasonings, including chili pepper, garlic, ginger, and salt. This fermentation process gives kimchi its distinctive sour and spicy flavor profile. Kimchi plays a crucial role in Korean cuisine, not only as a side dish but also as a key ingredient in various recipes, such as kimchi fried rice or kimchi stew. Its health benefits, rich in probiotics and vitamins, have contributed to its growing popularity globally.