This is our Kimchi, a traditional dish from Korean cuisine. It consists of fermented cabbage and vegetables, often Chinese cabbage and rettich, pickled in some salt (water) and Korean pepper powder. You can keep Kimchi for a long time and it used to be said that Kimchi will see you through the winter. There are also summer varieties which keep a little less long. As for flavour, prepare the Kimchi with garlic, ginger or spring onion. It is fresh and healthy!
How to use ?
In Korea it is customary to serve a number of small side dishes (banchan) in addition to a main course. At least one of those side dishes will be kimchi, a meal without kimchi is actually unthinkable. Kimchi is also used to flavor other dishes, such as soups, stews, rice dishes, etc. Or used in pancakes, dumplings (mandu) and nowadays even rice cakes (tteok) and bread. The taste of kimchi is fresh acidic, not salty because of the fermentation. Furthermore, it depends on the variant whether it tastes fresh & light or slightly warmer & darker.