(Illustration by Hyemin Lee/Stripes Korea)

Most Koreans eat kimchi every day. The pickled dish made from cabbage, radish or other vegetables with chili, garlic and salted seafood is rich in probiotics and nutrients and is even recognized worldwide as a health food.

Around November or December, many Koreans take part in kimjang, the tradition of making kimchi in bulk for the winter. Families and neighbors gather to wash, salt and season cabbage before storing it to ferment.

In 2013, UNESCO recognized kimjang as an Intangible Cultural Heritage of Humanity.

Baechu (Cabbage) (Illustration by Stripes Korea)