All veggies that are traditionally fermented in Korea are referred to as "kimchi." In reality, it is more of a processing technique than a distinct meal! The most well-known kimchi is baechu kimchi (nappa cabbage kimchi). Other popular types of kimchi include kkakdugi (cubed daikon (radish) kimchi) and chonggak (radish kimchi with their leaves). The most common ingredients in kimchi are dried red peppers, garlic, and ginger. They may, however, include radishes, onions, shallots, carrots, leeks, Asian pears, apples, seafood (dry shrimp), and other vegetables. So many delicious ingredients!
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