[Liz]

Kimchi is primarily made of salted, fermented napa cabbage or other vegetables like radishes, seasoned with a spicy paste of gochugaru (Korean chili flakes), garlic, ginger, and scallions, often with fish sauce. The fermentation process creates beneficial bacteria and unique spicy, sour, and umami flavors, and variations can include different vegetables, fruits, or water-based kimchis.

[Paul R.]

When I was young, my Dad sponsored Korean students at the University he taught Forestry at. (Yes, S. Korea has forests needing management.) Some of the guys were from families my Dad had met while he was a soldier in the Korean war.

Anyway, so our family had many Korean friends, and Korean food including Kimchi was of course served at get-togethers. Kimchi was a staple. You and Pollard are right about the varieties of Kimchi. There are a few you could eat and breath out later as a chemical weapon for, say, bank robberies, but, that’s not all, of course!!!