Kimchi is a traditional Korean side dish, served with other meals such as Korean barbecue or Gogigui = grilled meat. It is Korean dining style in a group of people or family by grilling beef, pork, chicken, or others at the low table that are built in gas or charcoal grills.
The traditional Korean seating is the same as in Japan which means sitting on the floor (no chairs). The side dishes are usually found in any meal in Korea, so called " Banchan". Sometimes, one meal can have more than 10 side dishes because the main dish has no taste at all.
For instance, "Dancing Octopus", this image is some kind of lunch or dinner. It is raw octopus which is not alive, but it still moves as it is thrilling for someone who may not be used to it.
Kimchi can be a side dish of a simple Breakfast : Rice, broth, fermented soy bean, tofu with spring onions.
or a main ingredient of kimchi soup with tofu as you can see in the below image.
You can make it like a thicker soup with meat (chicken). Easy, isn't it?
The spices for making this soup is called Gochujang = chili pepper paste, just adding to the soup and kimchi afterwards.
The spices for making Kimchi, we use this kimchi spices mix powder :
Do you wish to make a homemade kimchi?
How to make kimchi : add the spices mix to the fresh chinese cabbages, leaves one night in room temperature, The next day put in the refrigerator until 3-4 days before serving. After that it can be served as you wish. It should look like this image.
The vegetables are still crispy. However, the longer you leave it in the refrigerator, the softer vegetables are and it tastes better.
As it is Korean fermented vegetables with spices, traditionally kimchi was stored underground in jars to keep cool during summer and winter.
Nowadays, we keep in the refrigerator. By the way, Korea Culture and Arts are as interesting as the Korean food.
You should visit there and try delicious food. If you like it very much. Make it for yourself. It is worth a try. Have fun!