Since then, the world has opened up to me, with dozens of very different dishes and learned to make, from Transylvanian horseradish pickles to Hungarian home-made mizos, Korean kimchi and Japanese umeboshi. I've tried and experimented with all the fermented foods. I have been doing this professionally for five years, running several kitchens I have had the opportunity to share my experiments with my guests. Fermentation courses for two years, during which time I have shared my enthusiasm and love for fermented food with hundreds of people.
Kimchi (김치) is the most famous fermented food in Korean cuisine. The meaning of its name: submerged vegetables. In Korea alone, there are thousands of variations. Its origin dates back to ancient times, first mentioned in 54 BC. In the last few decades, it has begun a world conquest and you now can find different types of variations, adapted to local customs and traditions, all over the world. The main ingredient is Chinese cabbage. Other ingredients may include chilli, ginger and garlic, daikon radish, soy sauce, seaweed, fish sauce, baby octopus, live shrimp, carrots, oyster sauce, spring onions and much more.
Source: Marcell Márton Csaba