Kimchi — Korea's National Treasure

Kimchi (김치) is not just a food — it is Korea's national identity in a bowl. Fermented napa cabbage with chili, garlic, ginger, fish sauce, and often radish — spicy, sour, complex, and so deeply rooted in the culture that it is a UNESCO Intangible Cultural Heritage (Kimjang — the communal Kimchi-making in November).

There are over 200 varieties of Kimchi: Kkakdugi (radish Kimchi), Oi-sobagi (cucumber Kimchi), Mul-kimchi (watery Kimchi), Baek-kimchi (white Kimchi without chili), and dozens of regional specialties. Kimchi is on the table at every meal — breakfast, lunch, dinner. No Korean meal is complete without Kimchi.

At the Museum Kimchikan in Seoul (Insadong), you can experience the history of Kimchi and make some yourself. And in November, when all of Korea does Kimjang (the big Kimchi-making event for winter), you can participate in temples, community centers, and even hotels.