Introduction

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Kimchi is one of the Korean traditional fermented food.

There are many varieties and in general, any vegetable or fish that is preserved with salt,which is similar to pickle is called Kimchi. 

The basic principle is quite similar to other pickles as they are preserved with salt or vinegar. 

However, usually, pickles are sour as they contain more acetobacter whereas kimchi has more lactic acid bacteria gives less sour and special kimchi¡¯s own taste.

There are over 180 different types of Kimchi, depending on the raw material used, such as cabbage, white radish, cucumber, seaweed, leek, or ways of making.
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