kimchi (it's everywhere!)

to say that kimchi is a fudamental component of korean cuisine is an understatement. over the course of the last two weeks, we have come to have a better understanding of this korean staple. kimchi is a part of every meal in korea, i am not quite sure how it could be avoided if you were here for longer than, say, a few hours. we have had endless variations on kimchi over the last 10 or so days.

for those of you not familiar, the most common form of kimchi is basically cabbage (napa or won bok) seasoned with garlic and gochujang (korean red chile paste). better versions are fermented for months or even years, providing a bubbly effervescence from the fermentation process. the variations of kimchi are endless, including diakon radish, radish tops, cucumber, pork, smoked meats, pickled chiles, dried fish and shrimp, fresh prawns, oysters, squid and octopus. typical meals include banchan, a set of small side dishes to be eaten family style. several versions of kimchi always make up a few of these banchan. popular dishes also use kimchi as a staple component. a type of bubbling hot, spicy tofu stew called kimchi jjigae accompanies most meals as a side dish.

outside of restaurants, kimchi is sold prepared in endless variations at just about every market in korea. also found in the markets are all of the components necessary to make kimchi at home. small vendors specialize in drying and grinding chiles, selling varieties of sea salts and various fermented and dried fish - all used to season, pickle and ferment kimchi. it appears that most families make and ferment their own kimchi, as homes and rooftops are lined with enormous clay pots. families also keep separate fridges in their homes to store the stuff. it is no wonder that kimchi is considered the national dish of korea. - david