It’s safe to say that almost every Korean meal you will ever eat will include kimchi. Kimchi is a fermented dish that can be prepared with a choice of vegetables such as radish, cucumber, or cabbage. The vegetable is cured with salt and loaded with dry chili flakes, then left to sit for a few days until mild fermentation begins to occur, the level of bitterness being determined by how long the fermentation process is. When you eat a Korean meal, kimchi is served as what’s known as a banchan, or a small side dish. Despite being considered only a condiment to complement a main course, kimchi is often considered to be the national food of South Korea.