page_title: Kimchi
section_title: Dishes usually served with kimchi
hierarchical_section_title: Kimchi / Dishes usually served with kimchi
caption_attribution_description: 김치전
context_page_description: Kimchi, a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru, spring onions, garlic, ginger, and jeotgal, etc. It is also used in a variety of soups.
  There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. Traditionally, kimchi was stored in-ground in large earthenware to prevent the kimchi from being frozen during the winter months. It was the primary way of storing vegetables throughout the seasons. In the summer the in-ground storage kept the kimchi cool enough to slow down the fermentation process. In contemporary times, kimchi refrigerators are more commonly used to store kimchi.
context_section_description: Kimchi is known to be a traditional side dish as it is almost always served along with other side dishes in most Korean family households and restaurants. Kimchi can be eaten alone or with white or brown rice, but it is also included in recipes of other traditional dishes, including porridges, soups, and rice cakes. Kimchi is also the basis for many derivative dishes such as kimchi stew (김치찌개; gimchijjigae), kimchi pancake (김치전; gimchibuchimgae), kimchi soup (김칫국; gimchiguk), and kimchi fried rice (김치볶음밥; gimchibokkeumbap). 
  Army base stew (부대찌개; Budae-jjigae) is a popular dish made with spam, sausage, and kimchi. It originated after the Korean war with ingredients that would be scrounged from the army.
caption: Kimchibuchimgae
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