The primary ingredient in traditional kimchi is napa cabbage. This fermented dish is a staple in Korean cuisine and is made by soaking the cabbage in a brine, followed by the addition of various seasonings and spices, such as garlic, ginger, and red pepper flakes. The fermentation process gives kimchi its distinctive tangy flavor and preserves the vegetables, enhancing their nutritional value. Kimchi can also include other vegetables and ingredients, such as radishes or scallions, depending on regional variations. It’s celebrated not only for its taste but also for its health benefits, including probiotics and vitamins essential for digestion.