Kimchi is made by using a Lacto-fermentation process rather like making sauerkraut. It is also a cabbage fermented dish.
It’s from Korea and comes about after following a precise process. If you add some other ingredients like winter radish, fish sauce, salted pepper, red pepper, and ginger and garlic you can make one using Chinese cabbage. Like other menus made in the kitchen, kimchi has a lot of versions. But one thing in common is that they always soak the cabbage in a salty dose to kill any dangerous bacteria. The bacteria called lactobacillus will turn the sugar in the cabbage into a lactic acid. This is a kind of a fermented food that needs to be fermented for just a couple of weeks before consuming.