Ah, kimchi: spicy, sour and very fermented. I know a lot of people are put off by the stinky smell that comes from a jar of kimchi, but it’s so essential to a Korean meal. Pictured above you can see the image of what people around the world think of when they hear the word kimchi but I like to use to word kimchi as a verb. You can practically kimchi any vegetable and there are so many different ways to kimchi something. It can be red and spicy, but it can also be white and red pepper-less (my favorite of which is a white napa cabbage kimchi which is amazing with some roasted duck). I know of many expats that disliked kimchi when they first arrived but over time it grew on them. I think with Korean food this happens a lot. The more you eat it, the more you become addicted to it.
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