Kimchi

Korea37 BC (documented)Cabbage/Chili/Garlic
OriginKorea
Year37 BC (documented)
Key IngredientsCabbage/Chili/Garlic

About Kimchi

Over 200 varieties exist. Made by fermenting vegetables with chili, garlic, and ginger. The Korean average eats 18 kg of kimchi per year. Kimchi refrigerators are a standard Korean appliance. UNESCO listed kimchi-making as Intangible Cultural Heritage in 2013. The smell is so potent that some buildings ban it.

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