Yong-in folk village - Model on the preparation of kimchi

Kimchi is very spicy fermented cabbage. it is prepared in November/December (period called "Kimjang") and after being soaked in water and salt
it is left in fermented pepper for 3 to 4 months or more. There is also white Kimchi : same but without chili.
In Kimchi, turnip, cucumber... can sometimes substitute cabbage.