Kimchi is the most relished food in Korea. In Korean food culture, no other food has the importance kimchi has. For instance, a meal without kimchi is unthinkable, and even if such existed, the meal is not complete; it is considered to be lacking in style and grace.

Koreans enjoy these various kinds of Kimchi every meal. These days, foreigners are getting to feel interest in Kimchi. It is not only because of the well-known fact that Kimchi is good for health but also because they are fascinated by the taste.

If you give up eating Kimchi because of the unfamiliar taste and smell, you can find another type of Kimchi suitable for you.

It is a stereotype that Kimchi always has a sour taste and unpleasant smell, because there are many kinds of Kimchi which have different characters. Types of Kimchi differ from region to region, depending on harvest and weather conditions.

Each family also has its own recipe handed down from generation to generation. The number of specific Kimchi types can not be easily counted.

Kimchi is a fermented product through lactic acid production at low temperatures to ensure proper ripening and preservation of the product, which is processed with seasoning mixture mainly consisting of red pepper powder, garlic, ginger, green onion, radish, etc.

In many countries, the demand for kimchi as a health food as well as a delicacy has increased. In big international events like the Olympics and the World Cup, kimchi is a favorite item on the menu. Kimchi now has its own entry in the Encyclopedia Britannica.