Kimchi

Kimchi(김치), is a traditional Korean fermented dish made of vegetables with varied seasonings. Kimchi is the most common side dish eaten at every Korean meal with rice.
History of Kimchi
The history of kimchi can be traced back to ancient times. References to kimchi can be found as early as 2600–3000 years ago. The first text-written evidence of its existence can be found in the first Chinese poetry book, Sikyeong. The earliest form of kimchi was made of only cabbage, and it was in the 12th century when people began to include other spices to create different flavors, such as sweet and sour flavors, and colors of kimchi, such as white and orange. Chili peppers, now a major ingredient in most forms of kimchi, were unknown in Korea until the early 17th century. Chili peppers originated from the New World and were introduced to East Asia by Western traders. This particular style of kimchi made with chili peppers and baechu, a variety of Korean cabbage, gained popularity in the 19th century and this baechu kimchi continues to be the most common and popular form of kimchi today.

Kimchi Variety
Korea boasts more than two hundred types of kimchi, all rich in vitamins, minerals, and proteins created by the lactic acid fermentation of cabbage, radish, and other vegetables and seafood. Kimchi can be categorized by main ingredients, regions or seasons. Korea's northern and southern sections have a considerable temperature difference. Northern regions tend to have longer winters compared to the southern regions of Korea. Kimchi from the northern parts of Korea tend to have less salt as well as less red chilli and usually do not have brined seafood for seasoning. Northern kimchi often has a watery consistency.

Baechu kimchi (배추김치)
This is the most common, classic kimchi you will find at a Korean meal. Whole heads of cabbage are trimmed to remove discolored outer leaves and then split longways into two or four sections. These sections are soaked in brine for three or four hours until they have softened (during the summer and winter for about 12 hours.)

Chonggak Kimchi(총각김치)
This is another kimchi made from small ponytail radishes that lovers of fiery food will enjoy. Garlic, ginger, and pickled baby shrimp mixed with red pepper powder are added to the radishes. Chonggak Kimchi can be ready after being left for only a few days.

Dong Chimi(동치미)
The major ingredients of this kimchi are fist-sized Korean pony tail radishes (soaked in brine) and green chili peppers (soaked for about two weeks until they have a very slightly brownish appearance), which are added to water. Mustard leaves and green onions are often soaked with the radishes to soften them. Each of the soaked ingredients is folded into separate small bundles. The final dish is assembled in a storage jar with layers of radishes alternating with layers of greens and layers of chili peppers with thinly sliced garlic and ginger. The final kimchi is covered with brine and stored.