Kimchi is, possibly along with Bulgogi, one of the most traditional and well-known dishes of Korean cuisine.
Created from the fermentation of Chinese cabbage , together with dried hot chili and, sometimes, a sauce very similar to Thai nam pla (fermented fish sauce with a somewhat unpleasant smell but magnificent flavor) with different varieties throughout the year. country and even in both Koreas, in a small 160g format but enough to be able to taste it for the first time and decide if that characteristic flavor and spiciness is pleasant to the diner's palate.
Together with tofo, in soup, with noodles or, especially, with white rice (Kimchi Bukub Bab)
