kimchi /ˈkɪmtʃi/ a Korean dish of spicy pickled cabbage
"To ferment your own food is to lodge a small but eloquent protest - on
behalf of the senses and the microbes - against the homogenization of
flavors and food experiences now rolling like a great, undifferentiated
lawn across the globe. It is also a declaration of independence from an
economy that would much prefer we remain passive consumers of its
standardized commodities, rather than creators of idiosyncratic products
expressive of ourselves and of the places where we live, because your
pale ale or sourdough bread or kimchi is going to taste nothing like
mine or anyone else's." — Michael Pollan