[Q] Is Korea the only country to eat KIMCHI?

[A]In China, people eat paochai which was made by pickling Chinese cabbage or cucumber in salt or vinegar.
In Japan, all pickled vegetables are named "zgemono" which includes "wumebosi" made by fermenting green plums in soy sauce and dakkuang made by pickling salted turnip in rice bran.
In Western countries, people enjoy eating pickle (cucumber and other fruits preserved in vinegar).
In German, people eat sauerkraut made by salting chopped cabbage.
In Indonesia, people like to eat acar, made by dipping chopped vegetables and fruits such as cucumbers, lombok rawit (a sort of pepper), onions, papayas, pineapples in water of salt, sugar, and vinegar.
In the Philippines, people eat a similar kind of pickle.
In this regard, pickled vegetables can be categorized into two types, the one pickling in salt, used in Korea, Japan and Germany and the other one preserving in vinegar used in Southeast Asia, and most western countries.