If you are in Korea, it is certain that you cannot leave out kimchi, which is a Korean tradition and specialty. It is also the reason why it is called “the country of Korea.” Kimchi is an indispensable side dish for every Korean meal. Even if you eat noodles and rice, there will always be a plate of kimchi next to it.

I. What do you know about Korean kimchi?

Kimchi is the most popular and traditional Korean food. There is a saying like this. “It’s okay not to have a lover, but you absolutely must have kimchi.” Koreans love kimchi that much.

Kimchi has a very long history, as kimchi may have appeared around 2600-3000 years ago. It is made by fermenting major vegetables such as cabbage, radish, green onion, and cucumber. According to the Seoul Kimchi Museum, there are about 187 types of kimchi so far.

II. History – Origins of Korean Kimchi

The simple pickled vegetable food has its origins in the ancient Three Kingdoms period. In “Jeongchanggomun,” there was a record called “Ssuborijer,” similar to today’s kimchi. Kimchi has long been written as “Chimchae” in Chinese characters. Vegetables are salted and stored for a long time. “Dongchim” is a modified word for Dongchim, a vegetable pickled in winter. In the 16th century, “gimchae” was expressed as “dimchi” in Korean. In the 17th century, it was called “kimchi”. After that, it was called “gimchae” and changed to “kimchi” in the 19th century.

In the Goryeo Dynasty, the prototype of water kimchi, thinly sliced ​​kimchi, and radish kimchi appeared. This type became known in the Yuan Dynasty under the influence of Goryeo, and was introduced in the book “For Rewriting”. Through “Humong Society” written by Choi Se-jin in 1527, we can confirm that kimchi was recognized as the representative pickle of Joseon.

After red pepper entered East Asian countries, it became known all over the world as a representative food of modern Koreans. According to the 1613 “Chipungnyuseol”, it is said that peppers are just beginning to be cultivated. And in “Jaepanlimgyeongje” (1766), red pepper was used to process kimchi.

In the early 1900s, the imperial family of the Korean Empire introduced Chinese cabbage to raw fish to increase agricultural productivity. This is the origin of the cabbage currently used for pickling kimchi. Until then, there were many kinds of cabbage in Korea. However, people often think of it as a green vegetable or mushroom, so they don't know that it can be used to pickle kimchi.

In the 1950s and 1960s after the war, red pepper powder was not used much due to economic problems. So, the elderly people used broth and pickled radish instead of modern red cabbage kimchi.

III. Benefits of Kimchi

American Health Magazine has selected kimchi as one of the top 5 healthiest foods in the world. This is because this naturally fermented food with ingredients such as vegetables is rich in vitamins that help digestion. It is also effective in preventing cancer. Kimchi is not only a delicious dish, but also a low-calorie, high-fiber food. Therefore, it makes it easier and faster in the body's digestive process and is also effective for weight loss.

IV. Types of kimchi popular in Korea

Kimchi

Cabbage kimchi is the most popular kimchi in Korea. This type is made with chilli powder, garlic, fish sauce and many other condiments. The mixture is then fermented. There are some variations depending on the region. The southern ones are saltier, spicy, darker in color and more watery.

Kkakdugi Kimchi

Kkakdugi Kimchi is a kimchi loved by many people for its crunchy and spicy taste. The main ingredient is radish, and the seasoning is similar to kimchi cabbage. In Korea, radishes can be grown all year round, but winter radishes are the sweetest and most delicious.

Cucumber Kimchi

Oi Kimchi is the most popular kimchi in spring and summer. Since kimchi has a very cold taste, it is suitable for cooling dishes. Cucumber kimchi, characterized by crispy fresh fruit juice, is made by fermenting sour fruits.

green onion kimchi

Green onion kimchi is kimchi made with green onions. Green onion in Korean means a young green onion with a large white body. There are two types of onion that can be used: chives (large and thin onions) and scallions (small onions).

Young Radish Kimchi

Young radish kimchi is mainly made from radish. However, one feature of this kimchi is that only the leaves of the radish are used. Young radish is a green vegetable with a small stem and is often eaten in summer. Young radish kimchi is salted similarly to other traditional kimchi. However, the fermenting time of radish is quite fast, so it cannot be stored for a long time.

Sweet Potato Stem Kimchi

Sweet potato stem kimchi is a rather special type of kimchi. Because it is made from sweet potato stems. Sweet potatoes are difficult to grow in Korea's cold winter climate. Therefore, these kinds are mostly used mainly in summer.

Everyone, now that you know the history of kimchi, enjoy it even more!