Korean tranditional side dish ; Kimchi

Hello, everybody
Today, i introduce a Kimchi, Korean tranditional side dish.
It is made of some select vegetables with varied seasonings, most commonly referring to the spicy baechu variety.
Kimchi is the most common Korean banchan, or side dish, eaten with rice along with other banchan dishes.
Kimchi is also a common ingredient and cooked with other ingredients to make dishes such as kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap).
In korea, many kinds of kimchi is.
it is divided by region.

Hamgyeong-do (Upper Northeast)
Due to its proximity to the ocean, people in this particular region use fresh fish and oysters to season their kimchi.
Hwanghae-do (MidWest)
The taste of kimchi in Hwanghaedo can be best described as "moderate" — not bland but not overly spicy. Most kimchi from this region has less color since red chili flakes are not used. The typical kimchi for Hwanghaedo is called pumpkin kimchi (bundi).
Gyeonggi-do (Lower Midwest of Hwanghaedo)
People use a wide variety of vegetables and seasonings to make kimchi. Gyeonggido kimchi is also well known for its eye-catching decorations.
Chungcheong-do (Between Gyeonggido and Jeollado)
Instead of using fermented fish, people in the region rely on salt and fermentation to make savory kimchi. Chungcheongdo is known for the greatest varieties of kimchi.
Gangwon-do (MidEast)
Compared to other regions, it is very typical in Gangwondo to store kimchi for longer periods of time. Unlike other coastal regions in Korea, kimchi in this area does not contain much salted fish.
Jeolla-do (Lower Southwest)
People use different types of fermented fish, such as salted yellow corvine and salted butterfish to create different seasonings for kimchi.
Gyeongsang-do (Lower Southeast)
This region is famous for salty and spicy flavors in its dishes and their kimchi is no exception. The most common seasoning components includes myeochi jeot( hangul:멸치젓 ) which produce a briny and savory flavor. (From Wikipedia)