"It’s commonly used in traditional cuisine as a condiment or side dish with grilled foods (Korean barbecue), served with steamed rice for a humble meal or as an accompaniment to ramyun (Korean noodles), nibbled between slurps or added to the bowl for extra zest. Indeed, kimchi can perk up just about anything, even a plate of bacon and eggs. But to think of it merely as a condiment is a mistake. Kimchi is also a magic ingredient with many possibilities, and home cooks would do well to explore them. Adding it to soups, stews, noodles or rice dishes gives them more dimension. It’s like adding a layer of very flavorful vegetables." - rønin

As I mentioned yesterday, one of the most annoying things about this 'trend' is that there are several kimchi that are not cabbage or radish based. - Anika

Yeah, but cabbage and radish are by far the most popular. Even at Korean markets, the cucumber and other veggie kimchis are far in the minority compared to cabbage ones. - Andrew C (see frenf.it)