Kimchi is as staple as rice here and is perpetually present in all meals. I haven't eaten at a restaurant that didn't serve kimchi, rather they usually serve several kinds of kimchi. Koreans eat it with almost anything from ramyeon, to rice, and even meat dishes (I even know a person who crave kimchi while drinking wine or any alcohol!! LOL). Kimchi is the most-loved side dish here (they even have a 'kimchi museum' in COEX! hehehe) and a lot of people can't survive a meal without one.
Vegetables here are scarce in the cold season so people stack up on their Kimchi. They usually make Kimchi with a huge volume of cabbage, and keep it for a long time to ferment. Hence the need for the 'Kimchi ref'....
This is actually my home-stay owner's kimchi fridge. About 20 kilos of Kimchi is in there. Whew!!! Enough to feed my lifetime kimchi need.
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