Kimchi is a representative traditional food of Korea and is famous all over the world. However, most foreigners are more likely than you think to know about the various types of kimchi. Sometimes, while eating out, you may feel that kimchi tastes different, but there are quite a few people who don't pay much attention to it.
Therefore, this time, I would like to inform my foreign friends in detail about aged kimchi, one of Korea's representative kimchi. Aged kimchi is one of the types of kimchi that is often used in Korean cuisine, and understanding this will help you better understand Korean food culture.
Introduction to aged kimchi
Aged kimchi refers to the state in which kimchi has become darker in color and stronger in taste. Old kimchi can be spicy to eat as it is, but it can be used in a variety of dishes. For example, you can stir-fry old kimchi and eat it with rice, or you can make steam by boiling it with water, perilla oil, and plum juice. Also, you can make soup or stew by adding aged kimchi with soybean paste, or you can make pancakes by putting it in fried batter. Aged kimchi is known to be savory and rich in vitamin C and lactic acid bacteria.
The history of old kimchi is linked to the history of kimchi. Since the Three Kingdoms period, kimchi has been preserved by pickling vegetables in salt, alcohol, or vinegar, and this can be said to be the origin of kimchi. It can be seen that vegetables were salted and eaten during the Goryeo Dynasty, and kimchi at this time was also called 'ji'. In the early Joseon Dynasty, vegetables were pickled in a mixture of salt, alcohol, garlic, and ginger until red pepper was introduced, and kimchi at this time was also called 'dimchae'. As red peppers were imported from the middle of the Joseon Dynasty, it developed into red and spicy kimchi, and in the 19th century, cabbage kimchi like today was completed.
Old kimchi is sometimes used to mean old kimchi, but it also refers to cabbage kimchi made especially in winter. Cabbage kimchi made in winter is well fermented with lactic acid, so it has a strong sour taste, dark color, and rich nutrients. Cabbage kimchi made in winter is also called 'jire kimchi' because it is taken out of a jar dug into the ground with a lever. Jire Kimchi supplements vitamin C and other nutrients that are lacking in winter, strengthens immunity and helps prevent colds.
Source: Jeolla-do Master Mukeunji (kimchis.co.kr)
Aged kimchi is a traditional fermented food in Korea that has preserved the health and taste of Koreans for a long time.
Recipe for aged kimchi
Source: How to make aged kimchi in 30 minutes (my own way) (10000recipe.com)
There are many ways to make aged kimchi. The simplest way is to keep kimchi warm and take it out when you think of it, cool it down, and eat it. In this way, lactic acid fermentation of kimchi works well, resulting in a stronger sour taste and a darker color.
Another way is to use an electric pressure cooker or pressure cooker. When using an electric pressure cooker, put the kimchi first, mix the seasoning well, and leave it warm for about 30 minutes. If using a pressure cooker, put the kimchi first, mix the seasoning on top, close the lid, turn on the lowest heat when you hear a 'chiik' sound and turn the weight, then turn it off after 2 minutes. The seasoning can be made by mixing kimchi broth, soybean paste, vinegar, and sugar.
