In which country is kimchi served as an everyday condiment?

Kimchi, a staple in Korean cuisine, is a famous traditional side dish of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings including chili powder, spring onions, garlic, and ginger.

There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. Traditionally, kimchi was stored in-ground in large earthenware to prevent the kimchi from being frozen during the winter months.

In the summer the in-ground storage kept the kimchi cool enough to slow down the fermentation process. In contemporary times, kimchi refrigerators are more commonly used to store kimchi.

Kimchi is the accepted word in both North and South Korean standard languages. Earlier forms of the word include 'timchɑi', a Middle Korean transcription of Sino-Korean (literally "submerged vegetable").

The origin of kimchi dates back at least to the early period of the Three Kingdoms (37 BC‒7 AD). Fermented foods were widely available, as the Records of the Three Kingdoms, a Chinese historical text published in 289 AD, mentions that "The Goguryeo people, referring to the Korean people, are skilled in making fermented foods such as wine, soybean paste, and salted and fermented fish".

A historical record of the Three Kingdoms of Korea, also mentions the pickle jar used to ferment vegetables, which indicates that fermented vegetables were commonly eaten during this time.