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What is Kimchi?

So what is kimchi exactly? 
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Kimchi is an ethnic fermented vegetable dish made with natural lactic fermentation, similair to the fermentation process of the familiar probiotic yoghurt. Kimchi is a dish in itself, but can also be used as a pickle, a cooking sauce and an accompaniment to a wide range of host foods.
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Kimchi is the national dish of Korea.
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Featured at every meal, kimchi is consumed daily by 95 percent of Koreans—2 million tons of kimchi eaten domestically every year (IMF 2014).
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Inscribed by UNESCO as a world intangible heritage in 2013 and 2015, kimchi unites the contentious South and North Korean cultures, and is a source of pride and ethics for both those familiar with kimchi.
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Kimchi-making, known in Korea as Kim-jiang, is mainly transmitted between women, from mothers to daughters or mothers-in-law to daughters-in-law, or among housewives. It is at its essence a neighbourly endeavor, encouraging communities to work collectively, contributing to social cohesion, bringing patrons a sense of joy and pride, as well as respect for the natural environment, encouraging them to lead their lives in harmony with each other and with nature.
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Kimchi’s versatility and resonance with popular culture is undeniable. Kimchi aroused global interest in 2008, when it was sent into space to accompany Korea’s first astronaut
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Japan is the biggest importer of kimchi in the world, with 90% of Korean kimchi exported to Japan and a rising percentage from China. The Japanese preference for kimchi and Korean food may be likened to the British affinity for Indian cuisines
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