Overview
Kimchi is a traditional Korean dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, seasoned with chili powder, scallions, garlic, ginger, and jeotgal (salted seafood). It is an essential side dish in Korean cuisine and a globally recognized fermented food.
History
Ancient Times
The history of kimchi dates back to the Three Kingdoms period. At that time, salted vegetables were called "jeo" or "chimchae."
Goryeo Dynasty
During the Goryeo period, kimchi with various seasonings began to develop. Main seasonings included garlic, ginger, and green onions.
Joseon Dynasty
Chili peppers were introduced to Korea through Japan after the Imjin War in the late 16th century. By the 18th century, the modern form of kimchi using chili powder began to appear.
Types
| Type | Main Ingredient | Characteristics |
|---|---|---|
| Baechu Kimchi | Napa cabbage | Most representative type |
| Kkakdugi | Radish | Cubed radish kimchi |
| Chonggak Kimchi | Ponytail radish | Made with whole small radishes |
| Yeolmu Kimchi | Young radish | Popular summer kimchi |
| Gat Kimchi | Mustard leaf | Jeolla Province specialty |
| Dongchimi | Radish | Watery winter kimchi |
| Baek Kimchi | Napa cabbage | White kimchi without chili |
| Pa Kimchi | Green onion | Made with scallions |
Kimjang
Kimjang is the traditional Korean practice of making large quantities of kimchi in preparation for winter. Usually done in late November to early December, families and neighbors gather together to make kimchi. In 2013, Kimjang culture was inscribed on the UNESCO Intangible Cultural Heritage list.
Nutrition and Benefits
- Probiotics - Lactobacillus bacteria from fermentation aid gut health
- Vitamins - Rich in vitamins A, B, and C
- Dietary Fiber - From vegetables like cabbage
- Antioxidants - Capsaicin from chili, allicin from garlic
Globalization
Kimchi has gained worldwide popularity along with the Korean Wave. Health magazine named it one of the worlds five healthiest foods. Kimchi consumption is increasing globally and is being used in various fusion cuisines.
UNESCO Recognition
In 2013, Kimjang: Making and Sharing Kimchi was inscribed on the UNESCO Intangible Cultural Heritage list.