I love Kimchi. Kimchi is a Korean food. I had this when I took my parents for lunch at Ichi-ban, Sunway Pyramid.
According to wikipedia, Kimchi (pronounced /ˈkɪmtʃɪ/, Korean pronunciation: [kimtɕʰi]), also spelled gimchi, kimchee, or kim chee, is any one of numerous traditional Korean pickled dishes made of vegetables with varied seasonings. Its most common manifestation is the spicy baechu (cabbage) variety. Kimchi is the most common banchan, or side dish. Kimchi is also a common ingredient and combined with other ingredients to make dishes such as kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap).
Early kimchi was made of cabbage and beef stock only, and in the twelfth century people began to include other spices to create different flavors, such as sweet and sour flavors, and colors such as white and orange. In modern times however, the main spice and source of 'heat' for most Kimchis is a paste made from red chile peppers, a New World vegetable that would not have been found in Korea before European contact with the Americas. Consequently, red chile peppers was not added to Kimchi recipes until sometimes after 1500.