Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of seasoned vegetables. Most Koreans store kimchi in a separate refrigerator that is designed to keep kimchi at an optimal temperature for proper fermentation.
Fermentation typically refers to the conversion of sugar to alcohol using yeast under anaerobic conditions. A more general definition of fermentation is the chemical conversion of carbohydrates into alcohols or acids. When fermentation stops prior to complete conversion of sugar to alcohol, a stuck fermentation is said to have occurred. The science of fermentation is known as zymology.