Kimchi [ 김치 ] also know as Kimchee; is one of the main staples if not the main staple of South Korean cuisine. It dates back as far the known establishment of Korea itself about 3000 years back. A fermented spicy and pickled  combination of many vegetables (Cabbage, cucumbers, Korean radish, chilly peppers, carrots, scallions, etc,.), traditional Korean spices (Hot pepper paste, rice vinegar, oyster sauce if desired), water, salt (if needed). The entire mix of ingredients is placed into large  jars usually made from glass or treated clay, kept in a cold environment such a common refrigerator, a Kimchi Refrigerator (“Yes!, Korea take its Kimchi very seriously that refrigerators with special compartments, temperature settings, freshness timers are made just for this product alone”), coolers, and if weather permitting within a clay pot buried underground during the Winter season. After the desired fermentation all  will sum up to a predominant aroma and taste unique to Kimchi.

The Kimchi is varies not only by region in Korea, by weather season; but also by the purpose for which the Kimchi would be used. It can be eaten as a compliment to the main course, as a treat, implemented into anything like a soup, stew, cakes, rice, fish, pork, beef, noodles, and so on.

Kimchi is not only a great dish, but it is filled with nutrients, vitamins, natural probiotics, anti-cancer agents and minerals. It is used to prevent common colds during the Winter months due to the spiciness, as a dietary supplement through out the year, and even as a refreshing drink in the middle of the summer (Referring to the lightly fermented and watered down Kimchi).