There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. Traditionally kimchi was stored in-ground in large earthenware to prevent the kimchi from being frozen during the winter months. It was the primary way of storing vegetables throughout the seasons. In the summer the in-ground storage kept the kimchi cool enough to slow down the fermentation process.
Kimchi is alive!! Full of living, healthy good bacteria and loaded with probiotics. These components help in the contributing factor of boosting the immunity system, energizing the body, and an aid to help digestion. The list goes on, kimchi is the heart and soul of the fermented food group!!!