Every Korean family and region has their own version of kimchi.
Every Korean family has their own kimchi recipe that has been handed down from generation to generation. The recipes are regional adaptations that are suited to local ingredients. Kimchis from the northern parts of Korea, for example, contain less salt and have a milder flavour. Fermentation is delayed due to the chilly temperatures. Kimchis from the south, on the other hand, are saltier, spicier, and ferment faster. The marine goods used (anchovies, shrimp, oysters) also differ by region. Koreans take considerable pride in their family cuisine. As a result, when a Korean lady marries, it is typical for her mother-in-law to teach her how to make her own kimchi. What a wonderful way to welcome her into the family.
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