Kim Chi is basically a type of fermented cabbage with a kick. Can’t stand it…
actually it is pickled cabbage. think sauerkraut with hot peppers and garlic. i think it’s the garlic that gives you dragon breath.
Oops you’re right. Pickled not fermented. I know it’s often just buried in the “backyard” in a pot to “work” till ready. Tells you something if nobody even wants it in the house otherwise…
and that’s why i stay away from Korean Chicks man. They look good but you can’t kiss 'em 
I’m pretty sure it is fermented. After it’s pickled. That’s why they bury it for a while.