Odor Kimchi is known for its strong, spicy, flavors and odors, although milder varieties exist. Variations in the fermentation process cause the final product to be highly variable in terms of quality and flavor. The strong odor is especially tied to the sulfur compounds from garlic and ginger of kimchi, which can be less appealing to non-Koreans. Thus, scientists are experimenting with the types of bacteria used in its production to minimize the odor to increase the appeal for international markets.[91] These efforts are not universally appreciated by lovers of kimchi, as the flavor is affected in the process, and some see that "South Korea's narrative about its own culinary staple" is being manipulated to suit the foreigners' tastes.
When I was in the military I was told that kimchi stinks, horribly. People that came back from a tour in Korea would state this. We had a Korean in our ranks and he would make kimchi from scratch or buy it, and his room mate would complain. I'm I've also read that it does stink, because of the fermentation.