Kimchi
The most common variety of kimchi is made from cabbage, radish, garlic, red pepper, salt and sugar. The cabbage is soaked in salt water for a few hours. Coarse rock salt is then rubbed in between the leaves of the cabbage. Red peppers are also rubbed in and most Kimchi has a lot of pepper in it. The radish is usually cut into long thin strips and added to the mix. A little sugar is added to help the fermentation process along much in the same way beer is made. The amounts of each ingredient vary between the type of kimchi you are making and the personal taste of the maker. Most kimchi has a special taste with shrimp or fish. The kimchi is allowed to ferment for a period of time, usually outdoors in a large kimchi pot. It is also quite common for these pots to be buried under ground. Kimchi can be kept for a long time and does not go bad. Koreans make kimchi with their families in December.