Kimchi is a traditional Korean fermented vegetable dish, usually based on napa cabbage. In this variant ("spicy"), the cabbage is fermented with chili, garlic, ginger, etc., creating sour-spicy flavors. Fermentation produces lactic acid bacteria, which preserve the vegetables and give them their typical taste. Kimchi is often served as a side dish (Banchan) in Korea with rice dishes, soups, stews, or stir-fried dishes. Ingredients Napa cabbage, water, kimchi sauce (often: paprika powder, garlic, onion, possibly radish, apple puree), radish, garlic, onion, ginger, carrot, spring onion, apple puree (e.g., for sweetness/balance), salt Nutritional Values Nutrient Value per 100 g (approx.)* Energy / Calories approx. 33 kcal Carbohydrates approx. 2 g / 100 g (of which sugar ~1 g) Fat 0 g Protein 0 g (negligible) Sodium / Salt e.g., 170 mg sodium per 30 g serving → extrapolated ~567 mg / 100 g (corresponds to a relevant salt content) Fiber, vitamins & minerals not detailed in all sources; but kimchi often contains things like onion, garlic, ginger substances, vitamins from cabbage, etc. Origin South Korea