Kimchi is a mix of various vegetables (usually cabbage, white radish, or cucumber) commonly fermented in a brine of ginger, garlic, green onion and chilli pepper. There are endless varieties, and it is served as a side dish or cooked into soups and rice dishes. Koreans traditionally make enough kimchi to last for the entire winter season, although with refrigerators and commercial bottled kimchi this practice has become less common. Kimchi that is readily made is called Gutjaree(겉절이) and the one that is fermented for a long time and has more sour taste is called Shin-Kimchi(신김치).

Moreover, different regions of Korea make Kimchi in different ways with different kinds of ingredients. For instance the lower southern part tends to make it tase more salty to preserve it longer. Some of the extra ingredients they use include squids, oysters and various other raw seafoods.

Kimchi is often cited for its health benefits and has been included in Health magazine's "World's Healthiest Foods" Nonetheless, some research has found nitrate and salt levels in Kimchi to be possible risk factors to gastric cancer although shellfish and fruit consumption were found to be protective factors to gastric cancer. Interestingly research has also found kimchi to be a preventive factor to stomach cancer.

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Kimchi Is Known As South Korea's Identity Food. It Is Therefore Can Be Found Anywhere Across The Country.

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