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Nấu ăn:Kimchi
{{recipesummary|Side Dish recipes||3-6 days|3}}

{{recipe}} | [[Cookbook:Cuisine of Korea|Korean Cuisine]]

'''Kimchi''' or '''Gimchi''' (김치) is a Korean dish of pickled [[Cookbook:Vegetable|vegetables]], usually [[Cookbook:Cabbage|cabbage]] or white [[Cookbook:Radish|radish]], and commonly served as a [[Cookbook:Side dishes|side dish]]. It is commonly fermented in a brine of [[Cookbook:Anchovy|anchovies]], [[Cookbook:Ginger|ginger]], [[Cookbook:Ga(contracted; show full)#Let it sit on a kitchen counter for overnight.
#Put in a refrigerator for 2-3 days.
#Serve with rice.

==Notes, tips, and vatiations==
*The brine can be varied to include many other ingredients.  Be creative.

[[Category:Featured recipes
|Kimchi]]
[[Category:Korean recipes|Kimchi]]
[[Category:Side Dish recipes|Kimchi]]
[[Category:Radish recipes|Kimchi]]
[[Category:Cabbage recipes|Kimchi]]
[[Category:Fermented food recipes|Kimchi]]