Kimchi is a dish made with various vegetables, including wild greens, as well as spices, fruit, meat, fish or fermented seafood before undergoing lactic fermentation. It is served for daily meals and special occasions. Although differences in climatic conditions and preferences result in variations in recipes, kimchi-making is a custom nationwide. Bearers and practitioners of the element are mainly women. However, when preparing large quantities for winter, family members, neighbours or other members of the community contribute enhancing social cohesion.
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