After being prepared, Kimchi undergoes fermentation, enhancing its flavor and nutritional content. Storing it in the refrigerator allows it to maintain freshness for an extended period, and different types of kimchi are crafted based on the season
In addition to cabbage, various kinds of kimchi are made using ingredients such as radishes, green onions, young radish greens, and mustard greens, contributing to the diverse array of kimchi varieties
In Korea, kimchi is considered a crucial element on the dining table and is not to be excluded. The process of making kimchi holds significance beyond its culinary aspects, symbolizing communication and collaboration among family members or community members
Recently, kimchi has gained popularity internationally and has been incorporated into the menus of various global cuisines
