The traditional Korean food, "Kimchi"

 

The main ingredients of kimchi include a variety of vegetables such as cabbage, radish, young radish, cucumber, and green onion. After salting the vegetables, they are mixed with a kimchi seasoning containing various ingredients. It can be eaten right away or fermented. During the fermentation process, kimchi lactobacillus creates new flavors and aromas, making kimchi a long-term storage food.

 

 

 

 

 

The history of Kimchi

 

In the "Dongguk Isangguk Jip" by Lee Kyu-bo, kimchi was marked as 'Ji', and at the end of the Goryeo Dynasty, it was referred to as 'Je'. In the early Joseon Dynasty, in the 13th year of King Jungjong (1518), the "Byeonwonbang" recorded it as 'Dimchae', and in 1525, the "Hunmong Jahoe" referred to it as 'Dimchaejo'. It is believed that the 'Dimchae' mentioned in these records evolved into today's 'Kimchi'.

 

Kimchi during the Three Kingdoms Period (37 AD - 668 AD)

 

In Korea, there are no specific books on food from the Three Kingdoms period. However, one can infer the diet through the Shoshawon Documents and Yeonhui-sik, which are documents from Japan, which would have been heavily influenced by the Three Kingdoms period. The documents contain foods similar to salt, suljimi, jang, candles, and pickled kimchi from the bark of elm. According to the History of Old History, an old Japanese librarian, there is a record that a Baekje man, sorghum barley, came over during the reign of King Ohjin and taught him how to make alcohol with yeast. As the literature suggests, the kimchi at that time was mostly pickled vegetables. As such, the Three Kingdoms period can be seen as an early stage in the history of kimchi, and it is believed that the dietary life and cultural background of this period may have influenced the development of kimchi later on.

 

Kimchi during the Goryeo Dynasty (918 - 1392)

 

In the middle of the Goryeo Dynasty, references to kimchi are found in Lee Kyu-bo's "Gapoyukyoung" and Lee Dal-chung's "Sanchon Jabyeong". Lee Kyu-bo's poem mentions kimchi made with turnips, especially a type of pickled radish that was popular in summer and salt-preserved turnips used as a side dish throughout the winter. Lee Dal-chung's poem refers to kimchi made by mixing shepherd's purse and malva verticillata, salted for preservation. Additionally, the presence of kimchi is also noted in Japanese documents "Shosoin Monjo" and "Yeonhui-sik", as well as in the Yuan Dynasty's "Geogapiryong", suggesting that kimchi made with vegetables and spices already existed during the Goryeo Dynasty.

 

Kimchi during the Joseon Dynasty (1392-1910)

 

During the mid-Joseon Dynasty, the introduction of chili peppers brought significant changes to kimchi. Previously, kimchi was seasoned with brine, gardenia, fennel, and other spices, but the introduction of chili peppers dramatically altered its taste and aroma. Around 1670, the "Eumsik Dimibang" introduced kimchi recipes using young summer radishes and leaf mustards, made without salt and fermented. Unique kimchi recipes, like the raw vegetable kimchi method, also appeared.

Later, in texts like "Nonggajipseong" and "Yorok", a wider variety of kimchis are recorded. However, spicy kimchi as known today did not exist until the introduction of chili peppers. The first mention of chili pepper in kimchi appears in the "Jeungbo Sallim Gyeongje" from 1766, providing the origins of modern kimchis such as bachelor kimchi and cucumber kimchi. This book introduces methods for making various types of kimchi using a variety of ingredients, including chili peppers.

These historical records show the evolution of kimchi and highlight how the introduction of chili peppers was a significant change in Korean kimchi culture.

 

 

The Spread of Kimchi

 

The culture of Korean kimchi also spread to China. According to Kim Chang-up's "Yeonhaeng Ilgi" from 1712, a Korean woman who had naturalized in China made a living by selling kimchi. It is recorded that her dongchimi (radish water kimchi) tasted the same as that made in Seoul. In "Gyesan Gijeong" from 1803, it is mentioned that the kimchi made in the Chinese customs house, imitating Korean methods, was delicious. Additionally, the pochai (pickled vegetables) of Sichuan, China, shares similarities with Korean dongchimi. Since many of the Ming Dynasty's military forces during the Imjin War (Japanese invasions of Korea, 1592-1598) were from Sichuan, it is plausible that Korean kimchi culture was transmitted to China during this period.

 

 

 

 

 

 

 

 

Types and Ingredients of Kimchi

 

Types of Kimchi

 

There are various types of kimchi, which differ based on the ingredients and preparation methods. Some of the representative types of kimchi include.

• Baechu Kimchi  (White Kimchi): Made with cabbage, radish, various vegetables, and seasonings. White kimchi does not use red chili powder.
• Kkakdugi: A type of kimchi made by cutting radish into desired sizes.
• Oi Sobagi: Cucumber is the main ingredient, filled with red chili powder and various seasonings.
• Chonggak Kimchi: Made using young radish with leaves and stems intact.
• Dongchimi: Features radish as the main ingredient and is characterized by its clear broth.

In addition to these, there are many other varieties such as young radish kimchi, green onion kimchi, oyster kimchi, and chive kimchi. There are also numerous regional and seasonal variations of kimchi using various ingredients.

 

 

Main Ingredients

 

• Cabbage and Radish: These are the most commonly used vegetables in kimchi. Kimchi made with cabbage, such as traditional cabbage kimchi, and radish-based kimchi like kkakdugi and chonggak kimchi, are among the most popular types in Korea.
• Other Vegetables: Various other vegetables are also used, including cucumber, chives, green onion, and young summer radish. The choice of vegetables can vary depending on the region and season.

 

Seasonings

 

• Red Chili Powder: This is a key ingredient that gives kimchi its spicy flavor. The unique Korean chili powder contributes to the distinctive color and taste of kimchi.
• Garlic and Ginger: These two ingredients deepen the flavor of kimchi and play an important role in the fermentation process.
• Jeotgal (Salted Seafood): Fermented seafood that adds a salty flavor to kimchi and helps to accelerate the fermentation process.

In addition to these, other ingredients such as green onions, radish, apples, onions, oysters, and fermented extracts are also used, varying according to the taste preferences of the individuals preparing the kimchi.

 

 

 

 

 

Kimchi Fermentation and Lactic Acid Bacteria

 

During fermentation, kimchi develops enhanced flavor, taste, and aroma. Fermentation begins naturally and gradually right after the kimchi is prepared. During this process, beneficial bacteria and yeast proliferate. These bacteria deepen the flavor of kimchi and aid in digestion. They also contribute to improving gut health and strengthening the immune system. These beneficial bacteria are commonly referred to as kimchi lactic acid bacteria.

 

 

Benefits of Kimchi Lactic Acid Bacteria

 

• Improving Gut Health: Kimchi lactic acid bacteria promote the growth of beneficial gut flora and inhibit harmful bacteria, enhancing digestion and improving intestinal health.
• Boosting the Immune System: The lactic acid bacteria in kimchi also aid in strengthening the immune system. A healthy gut environment enhances immune function, increases resistance to infections, and helps maintain overall health.
• Nutrient Synthesis: These bacteria synthesize important nutrients like vitamins B and K. These nutrients activate various physiological functions in the body.
• Aiding Digestion: Kimchi lactic acid bacteria assist in digestion and stimulate appetite. Particularly, the enzymes produced during fermentation help in the breakdown and absorption of food, supporting a healthy digestive process.
• Disease Prevention: Kimchi lactic acid bacteria can help in preventing certain diseases. A study titled "The Impact of Kimchi on Human Health: A Review of Randomized Controlled Trials" suggests that consuming kimchi may reduce the risk of certain cancers, including colon cancer.
• Weight Management: Lactic acid bacteria can also aid in weight management. A healthy gut environment improves the body's metabolic functions and can positively influence weight control.

 

 

Summary

 

Kimchi is a traditional Korean fermented food made with a variety of vegetables and seasonings. Its history dates back to the Three Kingdoms period and has evolved through the Goryeo and Joseon dynasties. Particularly during the Joseon Dynasty, the introduction of chili peppers marked a significant change in the flavor and aroma of kimchi.

Key ingredients of kimchi include cabbage, radish, cucumber, along with seasonings like red chili powder, garlic, ginger, and salted seafood. These components create kimchi's unique taste and fragrance. During the fermentation process, lactic acid bacteria are produced, offering health benefits such as improving gut health, boosting the immune system, synthesizing nutrients, and aiding digestion.

It's important to emphasize that kimchi holds significant historical and cultural value, in addition to its health benefits. The combination of various ingredients and the fermentation process not only make kimchi a staple in Korean culinary culture but also a globally recognized health food.