Kimchi is a traditional Korean side dish that is made by fermenting seasoned vegetables with salt. The most common vegetable used in kimchi is cabbage, but other vegetables like radishes, cucumbers, and scallions are also used. The vegetables are typically cut into pieces, seasoned with a mixture of ingredients such as chili pepper flakes, garlic, ginger, and fish sauce, and then left to ferment for a period of time. During fermentation, beneficial bacteria break down the sugars in the vegetables, resulting in a tangy, flavorful, and slightly spicy dish. Kimchi is not only a popular accompaniment to meals in Korean cuisine, but it is also known for its probiotic properties and health benefits.