A fiery condiment eaten by Koreans with practically every meal. Kimchi is made by fermenting Chinese cabbage in brine with cucumber, onion, garlic, ginger and chillies. Sometimes daikon is used instead of or with the cabbage. Its strong smell and flavour take some getting used to. Kimchi is traditionally prepared during the autumn to last through the winter months. When fermentation is complete, the kimchi is buried in the ground in jars and dug up when needed. There are innumerable recipes for kimchi and each family has its own. Some kimchis are unfermented (summer kimchis) and some may use dried shrimp or fish.
Also known as — kimchee