I am obsessed with kimchi. I think about the earthy, fermented, spicy pickle all the time. I know that some people find kimchi’s deep funkiness repellent, but I love it. Kimchi is one of the most common Korean condiments and is made with vegetables, chili pepper flakes, garlic, ginger and salt. It is lightly fermented, sort of like sauerkraut, and then eaten as a side dish or used as an ingredient in Korean cooking. The kimchi most of us are familiar with is made with Napa cabbage.