Kimchi is a traditional Korean dish made with salted fermented vegetables. It typically contains cabbage and seasonings like sugar, salt, onions, garlic, ginger, and chili peppers.
It may also boast other vegetables, including radish, celery, carrot, cucumber, eggplant, spinach, scallions, beets, and bamboo shoots.
Though kimchi is usually fermented for a few days to a few weeks before serving, it can be eaten fresh, or unfermented, immediately after preparation.
Produced by Korean in Inner Mongolia
The vegetables grown in Inner Mongolia are of such good quality that motivated some Koreans to produce their soul-food in China and export it back to South Korea.
Brought to SG by a Korean for their local communities.