Koreans eat so much of this super-spicy condiment (40 pounds of it per person each year) that natives say “kimchi” instead of “cheese” when getting their pictures taken. The reddish fermented cabbage (and sometimes radish) dish—made with a mix of garlic, salt, vinegar, chile peppers, and other spices—is served at every meal, either alone or mixed with rice or noodles. And it’s part of a high-fiber, low-fat diet that has kept obesity at bay in Korea. Kimchi also is used in everything from soups to pancakes, and as a topping on pizza and burgers.
Why to try it: Kimchi (or kimchee) is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer.
I personally really enjoy kimchi. It's spicy and helps cure any sickness, or so the Koreans say! At first, I couldn't get used to the taste, but I look forward to having it at lunch every day. There are hundreds of kinds, my favorite is the classic Kimchi. Typically I have some at home, but the kind that my schools have is the best, I think it is the freshest.
Here is just one website specifically for 김치!
http://www.kimchi.or.kr/eng/
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