I watched a TV documentary on Kimchi. And realized that I could do something to promote Korea's most popular dish, Kimchi. It showed that most of the foreigners know only one kind of Kimchi, the chinese cabbage fermented and seasoned with chili powder. But, there are many kinds of Kimchi, and I am going to share the ones that I enjoy the most. :D
- Baechu Kimchi - baechu is Chinese cabbage in Korean. This is the most common kimchi and the one that most foreigners know. In Korea, there's a time to make kimchi. It's during the winter time. The vegetables around December tastes the best so most household makes kimchi with 30~40 heads of cabbage. Since there's a "Kimchi Refrigerator" in most households now, keeping it fresh is not a problem.