Kimchi

Kimchi is an umbrella term for Korean fermented vegetables. Although they are not technically pickles, the vegetables often start off in a brine. There are two main categories of kimchi: winter and summer. The winter kimchi can be made from a variety of vegetables that are fermented for varying lengths of time. The most well known is made with Chinese, or Napa, cabbage. This cabbage grows in a thick bunch and has tall wavy leaves with a thick white center rib. The cabbage is salted and weighted to remove the liquid and then seasoned with garlic, a red pepper paste mixture and often salted or pickled fish like anchovies or shrimp. Traditionally it is packed in large black crocks, buried in the ground and left to ferment for several months. This condiment is served with just about every meal.