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No Korean meal would be complete without kimchi, fermented
vegetables. In fact, Koreans can hardly imagine a meal without
kimchi and have been known to carry small containers of the
often odoriferous dish on trips to foreign countries where
it isn't available.Kimchi is made from a variety of vegetables throughout the year. Most commonly used is the Chinese cabbage, but radishes, cucumbers, green onions, chives, zucchini and a host of other vegetables are also made into kimchi. In many regions, salted shrimp, anchovies or other seafoods are added for richness. The combination of spices and salt promotes the fermentation process.
-- From Korea Insights
