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One thing about living in South Korea, you have to get used to eating a lot of kimchi. I love kimchi! Kimchi, kimchi, kimchi! Kimchi is a traditional dish of fermented cabbage, covered with powdered chili pepper, and served with nearly every meal. Except pizza. With pizza, they eat bread and butter pickles.

I never had a desire to try kimchi before. My sister, Deverie, often had kimchi in the fridge at home but I never considered it. When I came to South Korea about five months ago, I officially tried it with some galbi and loved it.

Megan and I eat kimchi everyday at the Welton School and we love it. The best thing about kimchi is that it goes with everything. I can have my kimchi mixed with tuna fish or just put some on top of rice and mix it up with other sides. I can throw some thick chunks of kimchi cabbage on the galbi hot plate to cook it, or, I can eat it cold. There are also many different kinds of kimchi, including some made with scallions or cucumbers.

Needless to say, I am hooked on kimchi for life. But to get the full experience, Megan, her mom, and I spent an hour or so touring the Traditional Kimchi Museum in Coex Mall. We learned a lot of interesting things!:

1. Kimchi is traditionally made by bundling the components (heads of cabbage, other vegetables and chili powder) in a jar and burying it in the ground to keep a steady temperature for fermentation. In a traditional village you can see hay structures made to keep the ground dry.

2. The chili powder that is so prevalent in kimchi (and shows up in many more Korean dishes) was actually introduced to Korean culture after the time of Columbus. Traders first brought chili peppers over from Mexico.

3. Kimchi contains vitamin A and C, and minerals calcium, phosphorus and iron. Kimchi has very few calories and lots of dietary fibers, making it good for diets while facilitating metabolism. Kimchi has abundant antioxidants, anti-carcinogens and is very good for your body. Particularly your digestive system. I thought that eating so much spicy Korean food would have a disastrous effect on flatulence. Quite the opposite.

4. Kimchi has a very strong smell. Many officetels, (including our first one) come equipped with a kimchi refrigerator so that the rest of your food does not smell like kimchi.

5. When taking photographs, South Koreans often use the word "kimchi" the same way English speakers would say the word "cheese".

After gaining some awesome knowledge of kimchi, we had a small, private tasting and left our mark in the Guestbook. (Something lurking readers are always encouraged to do.)See our incredibly interesting pictures of lacquered kimchi in more detail in our photo galleries!

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