New Delhi, Dec. 4 -- Kimchi is a common side dish in Korea made from fermented and salted vegetables such napa cabbage and Korean radish. Gochugaru (Korean chilli powder), spring onions, garlic, ginger, and jeotgal (salted fish), among other ingredients, are among the many that are utilised. Various soups and stews also contain kimchi. It is served as a side dish with practically all Korean meals because it is a staple food in Korean cooking. There are several varieties of kimchi, all of which use various vegetables as their primary ingredients. Large ceramic fermentation pots, known as onggi, were traditionally used to store winter kimchi, also known as kimjang, in the ground to prevent freezing during the winter and to keep it cold enou...