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Origin of Kimchi
For as long as
humans have been cultivating they have enjoyed the
nutritional elements of vegetables. However, the
cold winter months, when cultivation was practically
impossible, soon led to the development of a storage
method knowns as 'pickling'. Rich in vitamins and
minerals, kimchi was conceived in Korea around the
7th century. |
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Use of Hot Red Pepper Powder
Many years ago, kimchi was merely regarded as a
salted vegetable. Yet, throughout the 12th century,
with the addition of several spices and seasonings,
it grew steadily in popularity. It wasn't until
the 18th century that hot red pepper was finally
used as one of the major ingredients for making
kimchi. In fact, the very same kimchi as we know
it today has retained the same qualities and cooking
preparations that prevailed ever since it was first
introduced. |
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The Origin of the Name, Kimchi
It is suspected that the name kimchi originated
from shimchae (salting of vegetable) which
went through some phonetic changes: shimchae
- dimchae - kimchae - kimchi. |
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Reasons Why Kimchi Was Developed
in Korea
Few fermented vegetable foods
are found worldwide. Some possible reasons why kimchi
was developed as a fermented food especially in
Korea are as follows: (1) vegetables were popular
to the ancient people in Korea whose main industry
was agriculture; (2) Koreans had a remarkable technology
for salting fish which was frequently used as a
seasoning; (3) cabbages (brassica) appropriate for
making kimchi were widely grown. |
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Major Historical
Periods of Korea
The development of kimchi
is reportedly rooted in the agrarian culture that
began before the era of the Three Kingdoms on the
Korean Peninsula. Due to the cold Korean winter,
they had to come up with the storage technology
for vegetables as a means of securing food. |
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Kimchi in Ancient Times
It is difficult to identify the development of kimchi
throughout ancient times, as historical records
remain scarcely available. We can only assume that
they simply salted vegetables in order to preserve
them as long as possible. |
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Kimchi during the Goryeo
Kingdom
Although there are records that
clearly indicate the root of kimchi's discovery,
cabbage was first mentioned in an oriental medicine
book titled 'Hanyakgugeupbang'. There were two types
of kimchi - jangajji (sliced radish preserved
in soy sauce) and sunmu sogeumjeori (salted
radish). In this period, kimchi began to receive
new attention as a processed food enjoyable regardless
of season as well as storage food for winter. It
is suspected that the development of seasonings
at that time enabled spicy kimchi to appear. |
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Kimchi in the Joseon
Period
It was after foreign vegetables,
in particular, cabbages (brassica) were introduced
and used as the main ingredient that the current
form of kimchi was conceived. Hot red pepper was
imported to Korea from Japan in the early 17th century
(after the Japanese invasion of Korea in 1592),
but it took roughly 200 years until it was actively
used as an ingredient in kimchi. Therefore, it was
only during the late Joseon period that kimchi became
associated with its red color. |
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Royal Court of Joseon |
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Kimchi in the Royal Court of Joseon
Normally three types of kimchi- whole-cabbage kimchi
(jeotgukji), diced-radish kimchi (kkakdugi)
and water kimchi, were served to the kings of Joseon.
Jeotgukji for a good deal of pickled fish
was added to the kimchi. A cooking book of Joseon,
Joseon massangsansik yorijebeop, explains
how to make jeotgukji as follows:
First,
cut well-washed cabbages and radishes into small
chunks and salt them. Second, mix them with chopped
hot red pepper, garlic, dropwort (minari),
leaf mustards (gat) and some seaweed. Third,
boil fermented fish in some water and cool it. Fourth,
add the fish to the above mixture. Fifth, store
it in a pot and wait till it is fermented.
Even though the main ingredients of water kimchi
(dongchimi) are radish and water, more garnishes
were used to enhance the taste in the royal court
of Joseon. The radishes used for water kimchi should
be of a wholesome shape. In addition, they should
be washed and salted for a day before being stored
in a jar buried under ground. There is an anecdote
that King Gojong, the second last king of the Joseon
Kingdom, liked cold noodles in dongchimi juice
mixed with some beef juice as a winter-night-meal.
Hence, special water kimchi was prepared with pears,
which were exclusively used for the cold noodles. |
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Modern Kimchi
Kimchi has been scientifically proven to be high
in nutrition and is often recommended as a
valuable food source both at home and abroad. In
fact, there has been a significant increase in kimchi
exports in recent years. Korean immigrants to China,
Russia, Hawaii and Japan first introduced kimchi
abroad, and have continued to eat kimchi as a side
dish. It gradually gained popularity even among
foreigners. Accordingly, kimchi may be found wherever
Koreans live. In America and Japan especially, where
relatively many Koreans live, packaged kimchi is
easily available. In the past, the production and
consumption of kimchi was confined to Korean societies,
however, in recent years it has become a globally
recognized food. |
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