and jeotgal (salted seafood). "I just cannot get enough of it," Shivi confessed. "With any lunch I'm having, so if it's avocado and eggs, a little bit of kimchi, a really spicy one [goes well].
In Korea, where kimchi is usually served with every meal, the beloved side salad usually contains jeotgal, a kind of salted, fermented fish seasoning made from everything from shrimp to pollack guts.