Early winter has passed. Making kimchi for winter stock season has passed too. I could hardly see people fighting to buy huge Chinese cabbage and radish at supermarket already.
Kimchi is Korean traditional fermented side dish served almost everywhere here in Korea. If as an Indonesian chili sauce is a perfect match for white rice, then for Korean it's Kimchi. There are many kinds of kimchi, and in fact not all Kimchi are spicy as what the world imagine as they heard the word.
Anyway these are type of Kimchi I like the most:
These Kimchi are the most common one, could be found at almost every restaurant. I like the fresh one and those are served at Seolongtan restaurant nearby our apartment are my favourite.
One fact about Kimchi I figured out when I was in Korea already was that the Kimchi served on our table could be some leftover from the previous customers, and the restaurant will also serve our leftover Kimchi to the next customers. And people do not use special spoon or chopstick to take Kimchi from the small saucers. It's the same chopsticks they use for eating (@_@). "Sharing" is one of Korean's important motto.
The Kimchi at that restaurants taste good anyway, so I kept eating it. Hey....if you live in Roma, live like Romans do. I live in Korea so I have to follow at least some of Korean customs :p.
But we're guarded by Hepatitis B injections for safety reason :p