The primary ingredient of traditional kimchi is napa cabbage, although there are many variations utilizing different vegetables. Kimchi is a staple in Korean cuisine and is made through a fermentation process that also involves garlic, ginger, red pepper flakes (gochugaru), and various seasonings. The result is a tangy, spicy condiment that accompanies many Korean dishes and is lauded for its health benefits, including probiotic properties. Other ingredients may include radishes, scallions, fish sauce, and various seasonings depending on regional variations. Kimchi is not just a side dish; it plays a significant role in Korean culture and emphasizes the importance of preserving vegetables.