Kimchi and the fermentation of vegetables in Korea came about because of the need to preserve their nutritious vegetables so they would have them during the harsh winter months They did this by burying containers of it in the ground. Of course at that time there were no refrigerators.
I spent 2 years total in Korea and took a liking to Korean food. Alot of Korean dishes are indeed spicy, and this is one of them. I do like spicy food so I was willing to try many things that other foreigners shyed away from. The only thing about it though, is that you might not be used to the distinct odorous breath that eating kimchi can produce. That's because of the ingredients used in making it. Probably not a good food to eat on a date....heheh. Really nutritious though and a staple in the Korean diet.



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