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  • Kimchi - Korean fermented cabbage

Kimchi - Korean fermented cabbage (Kimchi)

Kimchi is the symbol of Korean cuisine - fermented napa cabbage in gochugaru chilli flakes, garlic, ginger and fish sauce. Fermentation lasts from days to months.

During the traditional kimjang event, families gather to prepare winter supplies together. There are over 200 types of kimchi. It has been on the UNESCO list since 2013.

Kimchi - Korean fermented cabbage (Kimchi)
  • Kimchi is inscribed on the UNESCO Intangible Cultural Heritage list
  • There are over 200 types of kimchi made from various vegetables
  • Kimjang is a traditional family event of communal winter kimchi preparation
  • Kimchi is rich in probiotics and vitamins C and K
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