KIMCHI is a Korean cuisine icon. It appears to be a combination of salted-brined vegetables and sesong that has been fermented. To add distinctive flavours to their kimchi, Korean families add a variety of fresh and fermented seafood readily available in their respective regions. Although baechu kimchi may be the most popular, more than 200 varieties of kimchi are made with seasonal and regional ingredients.
Cucumbers and young summer radishes are commonly used to make kimchi in the summer, whereas, in the winter, dongchimi is favored. Green onion kimchi and onion kimchi are excellent side dishes to grilled meat. Sunmu (turnip) kimchi from Ganghwado Island, godeulppaegi kimchi from Suncheon, and Dolsan gat kimchi from Yeosu, Jeollanam-do are all closely related to specific regions.
