Kimchi is a Korean term for pickled vegetables, especially Napa cabbage in a spicy red gochugaru paste, which is the variety of kimchi encountered most often outside Korea. Many variants of kimchi exist, using a wide variety of ingredients. Cabbage and radishes are two of the most common vegetables, but dozens of other vegetables can be used.
A kimchi that is pickled in a soy-based sauce is called jjang achi. A seafood that is pickled in salt is called jutgal.