Kimchi is a national dish that Koreans just cannot live without and it seems now the rest of the world cannot either. There are so many varieties of Kimchi but my favourite is still Baechu Kimchi - Chinese Cabbage. In the olden days clay pots were used to bury kimchi underground as Korea has four distinctive seasons so the vegetable were pickled at the end of autumn to last through winter. Now with modern technology the leaders Samsung and LG have brought out kimchi fridges which many households now own. Kimchi with all the goodness has a strong flavour so separating it isn't a bad idea. I once told my Aussie friend you can tell a Korean by their kimchi breath....
As much as I love fresh / pickled kimchi it is also special in fried rice and jigae (soup), however I am happy to say we have created a KimCheese toastie that we have on our menu now in my cafe in Adelaide Seoul Sisters. (Halifax Street).
Simple and tasty lunch treat. Don't forget kimchi is made easy now with my DIY kimchi kit.
