Miso (味噌) is a Japanese fermented soybean paste.
It is produced by mixing soybeans with a rice (or barley) based koji starter. As that mixture ferments it produces a a salty, earthy, funky and umami flavor.
Kimchi (김치) is Korean salted, spiced and fermented vegetables.
While napa cabbage is the most well known kimchi ingredient, there are a ton of variants. Cucumber, scallions, daikon radish and burdock root are just a few.