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Kimchi is a traditional fermented food of the Korean people and a kind of cooking style. It is seasoned with vegetables that are pickled in salt water and fermented to enhance storage.
When you say 'kimchi' without any other modifier, it usually refers to southern cabbage kimchi, which is made red with red pepper powder. In other words, it is kimchi in a narrow sense. In addition, cabbage kimchi is the most famous in the world. In addition to this spicy and salty kimchi, there are a wide variety of kimchi, such as Chonggak kimchi made by pickled radish, kkakdugi, and cucumber kimchi made from cucumbers, and white kimchi, which used to come to mind when you think of kimchi in Seoul or northern parts of the prefecture.
It is characterized by re-seasoning pickled vegetables. Except for a few vegetables, most of the ingredients used are possible. In addition, it is a long-term food that can be eaten for several years if it can be sealed and stored at low temperatures.
In addition, the types of kimchi are very diverse, and there are various variations, starting with the most well-known cabbage kimchi. Each region has an identity as a local food as there are kimchi using recipes and ingredients that are not found in other regions.
It can be said that it is the most Korean dish that can be recognized as having the unique "saciness and umami" of Korean food. It is a dish that is closely related to the lives of Koreans in that it has a long history of eating only with kimchi, and even a few single-person households today have kimchi.