Kimchee is a traditional Korean dish made of vegetables with a variety of seasonings. The most common include brine, scallions, spices, ginger, chopped radish, garlic, saeujeot and aekjeot. It is a staple of Korean food. Kimchi can be stored for a long time and it does not go bad easily. A typical batch of kimchi takes about 2 weeks to ferment but some varieties can be eaten right away. The fermentation gives the kimchi a pickle-like quality.

Kimchi = piclked cabbage