Korean Cuisine Treasure: Kimchi

Anthropologist Marvin Harris wrote in his book "The Mystery of the Eatable Parts of Culture": "Tell me what you eat, and I will tell you who you are.""We eat kimchi, so we are Korean," a Korean might say. A dining table without kimchi is unimaginable in Korea. Koreans have a special fondness for kimchi, with each household having a dedicated "kimchi refrigerator". Kimchi is spicy and tangy, very refreshing to eat. Even after fermenting through the entire winter, kimchi remains as crisp as fresh cabbage.Cabbage is delightfully crisp. Eating greasy food with kimchi can be refreshing;eating it with light dishes makes them even more delicate.Korean kimchi differs from Chinese pickled vegetables, which are mainly sour, and is unlike Japanese tsukemono that does not involve fermentation. Natural fermentation of Korean kimchi can be seen more as medicine than food, with lactobacilli produced during the process aiding digestion and reportedly having anti-cancer effects. Kimchi embodies the spirit of Koreans and is another symbol of Korea.