동치미 Dongchimi
A water kimchi of radish in clear, cold brine, served as a side dish.
Spice: Not spicy
Kimchi
김치 Kimchi
Fermented vegetables, most often napa cabbage, seasoned with chili and salted seafood and served as a side dish.
- Kimchi
- Spice: Mild
- Contains seafood
At a glance
| Fact | Details |
|---|---|
| Main ingredients | Napa cabbage or radish, chili flakes, garlic, salted seafood or fish sauce |
| How it's served | Cut into bite-size pieces in a small dish, set out cold with the other side dishes |
| Spice level | Mild — A little warmth. Fine for most people. |
| Diet | Contains seafood — Fish, shellfish, fish sauce, salted seafood (jeotgal) or anchovy stock is a standard ingredient. |
| Allergens | Fish · Crustacean shellfish |
| Ask about | Some restaurants have kimchi made with salt and chili only; ask if they do. |
| On the menu | 김치 (Kimchi) |
| Also called | kimchee · gimchi · napa cabbage kimchi |
| Region | Nationwide |
Based on the usual recipe. Restaurants vary, so always tell the staff.
How to eat Kimchi
Take a piece with chopsticks
Kimchi comes in a small dish for the table to share. Lift one piece at a time onto your rice or into your mouth.
Pair it with rice or the main dish
Eat a bite of kimchi with rice, soup, noodles or meat. At Korean barbecue, people often grill kimchi next to the meat.
Ask for a refill
Side dishes, including kimchi, are often refilled for free. Some restaurants have a self-serve side dish bar instead.
On the table
Order it as 김치. You rarely need to: it usually comes free as a side dish with a meal, and you can ask for more.
- On the menu: 김치
- Usually sold: Included with a meal, as a side dish
Where it comes from
Kimchi began as a way to keep vegetables by salting them. It changed greatly once chili peppers arrived in the mid-Joseon period. Today's kimchi took shape in the 19th century. Kimjang, making a large winter batch with neighbors' help, is at the heart of Kimchi Making. It has been a National Intangible Heritage since 2017.
Sources: Encyclopedia of Korean Culture (encykorea.aks.ac.kr) · Korea Heritage Service (heritage.go.kr)
Similar dishes
깍두기 Kkakdugi
Cubes of radish fermented with chili flakes, garlic and salted shrimp, served as a side dish with soups.
Spice: Mild
오이소박이 Oisobagi
Cucumber pieces slit and stuffed with chili flakes, garlic and green onion or chives, served cold as a side dish.
Spice: Mild
Questions about Kimchi
Is kimchi vegetarian?
Usually not. Most kimchi is made with fish sauce or salted seafood, though some restaurants make kimchi without them.
How spicy is kimchi?
Mild. Cabbage kimchi has a little chili warmth, and the heat varies by restaurant and type.
What kinds of kimchi are there?
Many. Napa cabbage kimchi is the most common, and cubed radish kimchi (kkakdugi) often comes with soups. Others are made with cucumber, green onion, or radish in a cool, clear liquid (dongchimi).
- By Jason Kim (Bumsoo)
- Last reviewed October 10, 2026