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Kimchi, a national food, is encouraged as an indispensable side-dish in the dietary life of the Korean people.
They have long cultivated vegetables to widely use them in their dietary life.
In this course, kimchi has become the main national food.
While using salted vegetables in their food life, the Korean people found fermentation of vegetables and developed the fermentation of salted vegetables by lactic acid bacilli, that is, the method of making kimchi.
There are various kinds of kimchi according to seasons -- white radish kimchi seasoned with pepper, garlic, onion and ginger, hot pickles of chopped radishes, hot pickles of cucumbers, stuffed-cucumber pickles, kimchi made of whole aubergine, parsley kimchi, young radish kimchi and so on.
Kimchi made in late autumn takes a lion's share in the dietary life of the Korean people as a subsidiary food for winter.
They say that kimchi for winter is the food for half a year as it preserves vegetables for nearly half a year.
The kimchi-making tradition has been carried forward only in Korea.
In the kimchi-making season, women sit round to clean and salt vegetables and season them with spices. This is an appearance of autumn peculiar to Korea.
