It is traditionally prepared with Chinese cabbage, red pepper, garlic, salted fish, ginger and other natural ingredients, then stored underground in clay containers to ferment for at least four weeks. Once shunned abroad because of its pungent smell, kimchi has gained a devoted following among some non-Koreans. The Japanese are especially drawn by kimchi's distinct spicy taste and health benefits. Kimchi is a low-fat source of vitamins and minerals. Koreans believe that the microorganisms formed when the salted fish ferments with kimchi's other ingredients fight cancer.
Winter historically is the prime season in Korea for making kimchi.
Nowhere is that more obvious than in this rural township 45 miles north of Seoul, where the Doosan kimchi factory produces 15 tons a day. Doosan has twice expanded its production lines to meet the growing demand, particularly from overseas. Orders for kimchi just keep pouring in from all over. This acceptance of our national food makes us very proud. About 90 percent of South Korea's kimchi exports went to Japan.