Kimchi is more than a side dish; it is a way of life in Korea, with over 200 documented varieties. It is traditionally made by fermenting vegetables, most commonly napa cabbage and radishes, with seasonings like chili powder, garlic, ginger, and salted seafood. The process of making large quantities of kimchi to last through the winter is known as 'Kimjang,' a practice inscribed on the UNESCO Intangible Cultural Heritage list. The fermentation is driven by lactic acid bacteria, specifically *Lactobacillus kimchii*, which provides probiotic benefits. Historically, kimchi was stored underground in large clay pots called 'onggi' to maintain a constant cool temperature during the fermentation process.