Kimchi could be considered the national dish of Korea. It is pickled or fermented cabbage, there are different ways of preparing it and it is served with most meals. Sometimes, kimchi is spelled kimchee, but it's the same food.
Kimchi is similar to the sauerkraut of Germany, the paocai of China, the tsukemono of Japan, the achar of India, and the pickles of other regions.
Koreans serve kimchi at almost every meal, and few Koreans can last more than a few days before cravings get the better of them. Despite a reputation for being spicy, most people usually develop a taste for it, and many foreigners also find themselves missing it after returning to their home country.
A plus about Korean kimchi is that it keeps for weeks in the refrigerator, and still tastes fresh. The garlic and vinegar are natural preservatives that keep the raw vegetables and fruits tasting great, even though they are cut up into pieces you can easily nibble on.
Another little known fact about kimchi to westerners is that kimchi is a very healthy food. Because of the basic ingredients in kimchi, garlic, scallions and vegetables, kimchi helps to eliminate cholesterol and promotes intestinal health.
Richard Sterling, a contributing writer for Chili Pepper magazine has written an excellent article about kimchi, titled "Cult of the Cabbage". Sterling's article is not only informative but also offers background and how to make kimchi. The article is here.
"Mat-itkae duseyo!"- thats korean for "enjoy your food!"