泡菜 (pào cài), known as kimchi in Korean, is a traditional fermented vegetable dish originating from Korea. It is primarily made from napa cabbage and radishes, seasoned with various spices, including chili pepper, garlic, and ginger. The fermentation process not only enhances its flavor but also increases its nutritional value, making it a staple in many Asian diets. This dish is often served as a side dish or condiment and is celebrated for its tangy, spicy taste. In addition to its culinary uses, 泡菜 is recognized for its health benefits, including probiotics that promote gut health and vitamins that support the immune system.