Today, November 22nd, is known as "Kimchi Day" in Korea, and as of this year, places such as California as well.
Kimchi is considered a staple in Korean cuisine as a traditional side dish. Typically made with napa cabbage and Korean radishes that are salted and fermented and seasoned with a variety of seasons such as gochugaru, spring onions, garlic, ginger, jeotgal, and more.
The Kimchi Association of Korea chose the date November 22nd as “Kimchi Day” based on authentic, scientific research. Apparently, if you salt your Kimchi on November 22nd, the featured tonic of Kimchi will reach the highest point, helping your dish reach its full flavor potential!