Korean Kimchi Dish

Have you ever heard of kimchi (kim-chee)before? Did you ever try this kind of dish?
Kimchi is Korean dish made of vegetables, such as cabbage or radishes that are salted, seasoned, and stored in sealed containers to undergo lactic acid fermentation.
I do like to eat this since I tasted it at the first time, you may not like this because seems a little bit strong for you or the smell is not good but for me it is tasty and it has an interesting taste. I discovered myself that I like this kind of Korean dish. One time, my husband and I went to my friends’ house and I saw this dish and tried it. I buy this Kimchi every time when I do grocery shopping. You may try this dish if you like it or not. Let me know what you can say about this if you tasted this before.

Here are different kinds of Kimchi:

1. Tongbaechu Kimchi (whole cabbage kimchi) The most common style kimchi made with Chinese cabbage and consumed virtually at every meal.

2. Oisobaegi (stuffed cucumber kimchi) A summer dish made with cucumbers are stuffed vegetables and seasonings then fermented for just a few days.

3. Yeolmu Kimchi (young radish water kimchi) A less spicy summer kimchi.

4. Kkakdugi (diced radish kimchi) Made with large white radishes.

5. Dongchimi (radish water kimchi) Brined radishes combined with garlic and ginger then fermented.

6. Chonggak Kimchi (bachelor radish kimchi) Named after a bachelors long ponytail this version of kimchi is mad with radishes with their top nots still on.

7. Nabak Kimchi (sliced radish & cabbage kimchi). Kimchi can be found in Asian grocery stores and is becoming quite common in your local well-stocked supermarket.

I attached a picture here of a Kimchi which I bought on other day.