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Volunteers make kimchi, traditional pungent vegetable, to donate to needy neighbors for winter preparation in front of the Seoul City Hall Thursday, Nov. 20, 2008. About 2,200 housewives made 130 tons (117 metric tons) of kimchi. Made with cabbage, other vegetables and chili sauce, kimchi is the most popular traditional food in Korea.
Found this off the interesting images feature of Yahoo! This is very germane to people living and working here in Korea — thus, the post.
A little more about Kimchi from our friends at Wikipedia: “Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of vegetables with varied seasonings, most commonly referring to the spicy baechu variety. Kimchi is the most common banchan, or side dish eaten at every Korean meal with rice. Kimchi is also a common ingredient and combined with other ingredients to make dishes such as kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap).”
There’s been a bit of debate on it’s health impacts: “Kimchi has a reputation of being a healthy food. The magazine Health named kimchi in its list of top five “World’s Healthiest Foods” for being rich in vitamins, aiding digestion, and even possibly retarding cancer growth. However, some research focused on high-sodium dietary dependence has found overconsumption of kimchi and doenjang ( hangul: 된장) to be a risk factor in gastric cancer (most likely due to nitrates and salt) while unfermented alliums and unfermented seafood were found to be protective factors. One oncological study found one type of kimchi to be a protective factor against gastric cancer while two other types of such high-sodium kimchi as dongchimi (hangul: 동치미) were risk factors.”