[RegulatorCountry]

I think there must be some sort of heritable aversion to certain fermented foods. I'm pretty adventurous and open-minded about trying new foods, but kimchee just snaps my head back and provokes nausea from even the slightest whiff of it. Surely it doesn't smell like that to people who manage to get it into their mouths, lol. That's why I think it might have a genetic component.

[Magic Fingers]

It think that aversion is pretty common. A Korean co-worker could clear out the lunch room within 2 minutes of putting her kimchee in the microwave.

[editor-surveyor]

You can just make ordinary sauerkraut. As long as it is never heated, it is just as healthy as kimchi.