The vegetable traditionally used to make kimchi is napa cabbage, also known as Chinese cabbage. Napa cabbage is prized for its crunchy texture and ability to absorb flavors, making it an ideal base for kimchi, a staple in Korean cuisine. Typically, napa cabbage is salted, seasoned with a variety of spices, including Korean red pepper flakes (gochugaru), garlic, and ginger, and then fermented. Kimchi is celebrated not only for its unique flavor but also for its health benefits, including being rich in probiotics, vitamins, and minerals.