There are many different kinds of kimchi, and Koreans eat kimchi everday. There is a song “I Can’t Live Without Kimchi” in Korea. Moms love to have a good kimchi refrigerator. (I want to have a kimchi refrigerator also~ ) You might think I’m joking since it sounds kind of funny, but it is true and it shows Korean food culture. It shows how much Korean people love kimchi and how important it is in Korea. I can eat many kinds of American food with kimch, like boiled spaghetti noodles, hotdogs, hamburgers and so on. Today I will post napa cabbage kimchi. I might have to make a separated category for kimchi someday.
Wikipedia says, Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of vegetables with varied seasonings, most commonly referring to the spicy baechu variety. Kimchi is the most common banchan, or side dish in Korea. Kimchi is also a common ingredient and combined with other ingredients to make dishes such as kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap). Kimchi is so ubiquitous that the Korea Aerospace Research Institute (KARI) developed space kimchi to accompany the first Korean astronaut to the Russian-manned space ship Soyuz.
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Short Korean Lesson: *^^*

• SutGaRak (숟가락) = Spoon
• JeotGaRak (젓가락) = Chopsticks

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In Korea, napa cabbage (BaeChu) is used in making the most common type of kimchi. It is the main ingredient of baechu kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang. The outer, tougher leaves are called ugeoji, and used in soups.

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• Use:
  Kimchi, Side-dish, Ingredient for soup or main dish

• Storage:
  Keep in the refrigerator.

• Short Korean lesson: *^^*
  BaeChu (배추) = Napa Cabbage