Whilst spending time in South Korea it is obvious that I should blog about the famous Korean Kimchi. Kimchi is a traditional food made by fermenting vegetables with probiotic lactic acid bacteria and served as a side dish with most Korean meals, along with chilli paste, seaweed, and rice.
The main ingredient is Chinese cabbage, often with other vegetables, such as leek, scallions, cucumber and radish, all of which are fermented together in herbs and spices, usually garlic, cayenne pepper and ginger.









