kimchee; kimchi

This spicy-hot, extraordinarily pungent condiment is served at almost every Korean meal. It’s made of fermented vegetables — such as cabbage or turnips — that have been pickled before being stored in tightly sealed pots or jars and buried in the ground. It’s dug up and used as needed. Commercial kimchi can be purchased in Korean markets. It will keep indefinitely in the refrigerator.

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