You had me interested ‘til you got to the kimchi breath (such a turn-off).
It's kind of like smoking, it you both do it you don't care.
(and I like kimchi)
It certainly is. When I was in Korea (1961-62) and living in the standard building there, a quonset hut, one of the guys could come back from eating kimchi, and--this is a bit of an exaggeration, but not much--you could be at the other end of the quonset hut and smell the kimchi.
For those unfamiliar with it, kimchi (at least the stuff that I came across) was made basically of cabbage, with a few other vegetables, such as red peppers, mixed in). It was usually placed underground until it fermented to a certain "flavor." The smell of it on someone's breath was breathtaking.