This excludes kimchee served at restaurants as part of ban chan. I know about artisanal kimchees like Mother-in-law's Kimchee and Mama O's, but I'm trying to figure out what kimchee graces your fridges at home. What's it called? Who makes it? Where do you buy it? Why do you like it? Do you like it fresh or a little more fermented? Let's talk kimchee!