Characteristics: spicy and sour with a pungent fragrance after fermentation
Made with: brined nappa cabbage, daikon radish, ginger, garlic, spices, seafood paste
Commonly used in: stews and rice dishes
Kimchi is the beloved side dish of Korea that has gained admirers across the world. One of the reasons for it's popularity is the health factor. Kimchi is rich in nutrients, like Vitamin C and fiber, and aids in digestion while boosting immunity. The fermentation also makes a healthy bacteria that's good for the body, like in yogurt and sauerkraut. Nappa cabbage kimchi is the most common, but there are actually hundreds of varieties. The "juice" that the kimchi ends up making while fermenting is also a great ingredient to flavor many dishes.
For brownie points, pronounce it as one word instead of two separate words with a huge space in between. Kimchi, not Kim Cheeee :)
If you're trying kimchi for the first time, you might want to find some that's freshly made. The pungent smell of fermented kimchi can be startling, but if you're jumping into the deep end, push through it and make sure to eat it with some meat or rice. Remember it's a side dish, so if you're not used to it, you don't want to eat it by itself.