Küche Kimchi kor
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History of Kimchi
Kimchi represents Korea's best known food. Koreans serve kimchi at almost every meal, and few Koreans
can last more than a few days before cravings get the better of them. During the 1988 Summer Olympic
Games, thousands of foreigners were introduced to it for the first time. Despite a reputation for being
spicy, most people usually develop a taste for it, and many foreigners also find themselves missing it after
returning to their home country.
Origin of Kimchi
Since human beings began cultivating, they have enjoyed vegetables, which are rich in vitamins and
minerals. However, the cold winter, when cultivation was practically unavailable, led naturally to the
development of a storage method- pickling. As a kind of pickled vegetables, kimchi was born in Korea
around the 7th century.
Use of Hot Red Pepper Powder
At the earliest stage, kimchi was just salted vegetable, but during the 12th century they saw the
appearance of a new type of kimchi with some spices and seasonings, and in the 18th century, hot red
pepper finally became one of the major spices for kimchi. In particular, thanks to the introduction of
Chinese cabbages in the 19th century, they witnessed the same type of kimchi as we know it today.
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.
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 of slating fish
which was frequently used as a seasoning; (3) Chinese cabbages (Brassica) appropriate for making
kimchi were widely grown.
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 of vegetables as a means of securing food.
- Kimchi in Ancient Times
It is difficult to identify the process of development of kimchi in ancient times, as historical records of the
times are barely available. We can only assume that they simply salted vegetables in order to keep them
as long as possible.
-Three Kingdoms Period
The first record found regarding kimchi is during the Three Kingdoms period (57 B.C. - 668 A.D.). The
record is written as follows: "The Kogureou People are good at making brewing dreg, malt, bran, and
pickling." This implies that fermented food was widely used in every day lives. However, no writings of this
period mention seasonings or ingredients.
- Kimchi during the Goryeo Kingdom
Though no direct records as to kimchi are found as in the previous period, cabbages are 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.
- Kimchi in the Joseon Period
It was after foreign vegetables, in particular, Chinese cabbages (Brassica) were introduced and used as
the main material that the current type of kimchi was formed. 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 of Kimnchi. Therefore, it was only during the late Joseon
that kimchi became associated with its red color.
Royal Court of Joseon
Normally three types of kimchi- whole-cabbage kimchi (jeotgukji), diced-radish kimchi (Kkakdugi) and
water kimchi were served for the kings of Joseon. Jeotgukji for a good deal of pickled fish (e.g. croakers)
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 it to the above blended stuffs. Fifth, store them in a
pot and wait till they are fermented.
Even if the main materials 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 Joseon Kingdom
liked cold noodle in the dongchimi juice mixed with some beef juice as a winter-night-meal. Hence, they
prepared special water kimchi with pears, which were exclusively used for the cold noodle.
Modern Kimchi
Kimchi has been scientifically proved to be highly nutritious and recommended as a future food by many
nutritionists at home and abroad. So the export of kimchi to foreign countries is rapidly increasing. 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. Especially in America and Japan where relatively many Koreans live,
packed kimchi is easily available. In the past, the production and consumption of kimchi was confined to
Korean societies, but nowadays it has become a global food.
Types of Kimchi
Types of kimchi differ from region to region, depending on harvest and weather conditions. Each family
also has its own recipe handed down from generation to generation. The number of specific kimchi types
can not be easily counted. However, the Korean Food Academy has categorized over 100 different types.
The flavor depends on ingredients, condiments, the amount of salt, and level of spice used in each region.
Korea's various regions produce different types of agricultural products, and this is reflected in each
region's type of kimchi. The southern provinces (North and South Cholla Provinces and North and South
Kyongsang Provinces) tend to use more salt and seafood so the taste is stronger and sweeter. To the
north, kimchi tastes less salty and is very mild.
Baechu Kimchi
It is the most popular winter Kimchi made by packing the 'so', the blended stuffing materials, between the
layers of salted leaves of uncut, whole cabbage.
It varies by region.
There are cold northern areas and warm southern areas divided by each climate.
In the former, this Kimchi tastes neither spicy nor hot, rather insipid. On the other hand, in the latter, it is
salty, hot, and juicy.
In the middle area, it is properly salty and juicy.
In the northern area, the 'so', the blended stuffing materials, is not used much, but spices and seasoning
are added to finely shredded radish and then those are put sparsely between the heart of white cabbage.
Meanwhile, in the middle area, a large amount of the 'so' is made to be sufficiently put between every
layer of leaves of the cabbage.
In the southern area, it is common to plaster the 'so' mixed with strong salted seafood juice and glutinous
rice paste over the whole cabbage.
Kkakdugi
Although radishes are available year-round, winter radishes are sweeter and firmer. That is why many
preserved side dishes are made of radishes.
When you add green leaves of radish, leaf mustards, green onions. or outer leaves of Chinese cabbage to
Kkadugi, it will be all the more delicious. Fermented shrimp is recommended instead of anchovy paste,
which will give Kkakdugi a darker color and strong scent.
Oysters are great when added to Kkadugi, but be sure to consume it as soon as possible because it will
go bad easily
Nabak Kimchi
Use Chinese radishes and Chinese cabbage and pour a great deal of Kimchi stock. The less spicy, the
better the taste. It is a year-round Kimchi available at all seasons. Fermented fish is not recommendable.
Try to sprinkle with salt on the cabbage and radish evenly, otherwise it will be too salty and too late to fix.
Other seasoning should be shredded in order to prevent thicker and sticky stock.
Do not use the greener part of green onions but use the washed white part since the greener part has
sticky resin of its own. The starch from radish, sugar, and seasoning make the stock thicker and stickier.
When preparing stock, use thin cloth as a filter. Do not put hot pepper flakes directly into the stock. Minari
(dropwort) can be mixed together but for better color, put it into the Kimchi one night before serving.
If you want to save time, boil the stock and cool it and then put 2 tablespoons of sugar.
Oi Sobagi (Stuffed Oi Kimchi)
The most popular Kimchi during the spring and summer time.
The crunchy texture and refreshing juice will make you feel wonderful.Oi Sobagi, fermented cucumber
with other vegetables, easily goes sour and cannot be used otherwise.
So prepare it in small quantities. Be careful when you put cucumbers in brine in order to maintain the firm
texture of the cucumber.
It will be more convenient for you to put three knife incisions so that the stuffing will not fall out, but if you
are preparing a large quantity of cucumber, just cut off the ends of the cucumber and cut the cucumber
into quarters, the long way. For a refreshing taste, do not use fermented fish.If you put some young radish
between layers, it will give you a better taste and more quantity.
Chopped Chinese chives is the most popular stuffing, but in the past they used waste pieces of cucumber
at the King's Palace
Yeolmu Kimchi (Young Summer Radish Kimchi)
Although they are thin and small, young summer radishes are one of the most common vegetables for
Kimchi during the spring and summer season.
Prepared either with or without fermented fish.
Mixed rice with Yeolmu Kimchi and cold noodles with Yeolmu Kimchi are unique delicacies on a hot
summer day
Bo Kimchi (Bossam Kimchi: Stuffed Wrapped Kimchi)
Bo kimchi is not only traditional Kimchi particularly famous in Kesong town, but also popular nationwide.
Since it is served as a bundle the leaves of cabbage wrap the blended materials like a bundle. Then it is
preserved and matured in the white container, it is convenient to be served and eaten, leaving no leftover,
its peculiar feature of convenience.
Since it is made of sufficient seafood and fruit with weak seasoning thereby being fermented and softened
quickly and easily, do not make too much of it at a time.
Like Jile kimchi, the kimchi made prior to kimjang kimchi, it has to be made at every meal or set aside to
be served for 'Lunar New Year Day'.
Pa Kimchi (Green Onion Kimchi)
The hot spicy pa kimchi, most popular in Jeolla-do, is made of medium-thick young green onions.
The native kind of the young green onion with a large white part is proper for ingredients of this kimchi due
to its sweet taste.When it is ripened for a long time like got Kimchi, you can enjoy its best flavor.
Put as much myeolchijeot, the slated anchovies, as possible to make strong hot and salty taste. Ferment it
enough.
Got Kimchi (Indian Mustard Leaves Kimchi)
It is a side dish Kimchi, most famous in Jeolla-do.
Its hot taste is caused by adding a large amount of red pepper powder and the unique bitter taste and
aroma, which make you feel refreshed, increases the appetite.
Strong Myeolchijeot and glutinous rice paste reduces its hot and bitter taste.Select got which has strong
flavor and aroma and a violet tint. Adding young green onion is optional.
Around a month after preparing, is it proper to eat. Sprinkle enough salt over it, then it can be preserved
until spring and summer
Dongchimi (Radish Watery kimchi)
Cool tastes of pear with high saccharinity and of radish combine to make the best taste of dongchimi.
At this point, the pear should be matured for better storage.
Saccharinity accounts for 7-10 percent, fructose most, and glucose the least.
Since it has a less sour taste, it is good for dongchimi
Chonggak kimchi (Ponytail Radish Kimchi)
Even though it is made in every region throughout this country, it varies by regions depending on kinds of
salted fish juice used, amount of red pepper powder put, and rice porridge added.
It is a delicacy kimchi people enjoy most, following Tong Baechu kimchi, Dongchimi, and Kkakdugi.
In Chungcheong-do, its taste is adjusted only by salted shrimp juice tasting plain or dongchimi, the watery
radish Kimchi, is made. In Kyeongsang-do and Jeolla-do, salted fish juice Kimchi mixed with rice porridge
is common.
It is made with dongchimi prior to gimjang, so it is eaten earlier than normal baechu Kmichi.
If you want to make this Kimchi later than usual, use less myeolchijeot and rice porridge, and adjust its
taste with salted shrimp or salted yellow calcite to make a strong taste. Then cover it with the outer leaves
of the cabbage.
It is favored by people due to its long-lasting coloration and freshness: it takes a long time to ripen.
Nutrition
Well-fermented kimchi has anti-biotic functions as lactic acid bacteria produced in the process of
fermentation that suppresses growth of harmful bacteria.
This bacteria not only gives a sourish flavor to matured kimchi but also prevents excessive fermentation
by restraining growth of other bacteria in the intestines.
Not only that, substances in kimchi prevent hyperacidity resulting from excessive intake of meat and other
acidic foods.
Most ingredients of kimchi are low in calories and sugar but contain high amounts of fibers, diverse
vitamins (especially vitamins A and C), and minerals (such as calcium and iron).
Lactic acid in kimchi restrains the growth of harmful bacteria in intestines and help relieve intestinal
disorders. In addition, the lactic acid is efficacious for preventing adult diseases such as obesity, diabetes,
and even gastrointestinal cancers.
Not only that, the juice from vegetables and salt in kimchi help intestines remain clean.
Some substances in kimchi help promote the secretion of pepsin (protein-digestive enzyme) and maintain
the presence of a certain number of bacteria.
The fiber in cabbage is not a nutrient, but it aids digestion, allows smooth movement of food through the
intestines, and helps prevent constipation and intestine cancer. Red chili peppers and garlic help to lower
blood cholesterol and aid in blood clotting. The nutrients and activities of the various micro-organisms
produced during fermentation are also very beneficial to the human body.
Lactic Acid Bacteria
The well fermented kimchi has more lactic acid bacteria than yogurt. This bacteria is known to be
especially good for the intestines and has anti-germ functions.
Acetic Acid
Acetic acid is produced differently according to the materials used, fermentation temperature and period,
and level of salt. The flavor depends on the level of acetic acid. Overall, kimchi that is fermented with less
salt at a low temperature has a better taste.
Amino Acids
The special flavor of kimchi depends not only on acetic acid, but also carbon gas, condiments, and amino
acids. Amino acids are produced by breaking down protein in pickled fish paste and oysters. Researchers
have found that kimchi contains 17 different kinds of amino acid.s
Vitamins
Kimchi has high levels Vitamin B, C, and Beta Carotene. The levels of Vitamin B1 and B2, and B12 double
after a 3 week-fermentation period.
Kimjang (Kimchi Making Event)
Kimjang is a traditional Korean event in which kimchi is prepared for the coldest 3 or 4 months of winter.
Kimjang usually started in late October or early November and lasted for 2 or 3 days with help from many
people. The number of cabbages prepared depended on the number of household members, usually
between 100 and 200 cabbages. Considering the number of cabbages and amount of preparation for
Kimjang, it was not a job for just 1 or 2 persons. People considered it as a major annual event, so close
relatives, several neighbor housewives, and a few strong men all pitched in and worked together. People
who participated in Kimjang helped wash cabbages, prepared materials, and stuffed ingredients inside
each cabbage leaf.
The task usually lasted all day for 2-3 days, so the hostess treated each person to a big lunch every day.
After the kimchi-making was done, she also gave some of the kimchi to the participants. When one of the
other participants was ready to do their own Kimjang, all of members get together again to help her out. In
this way, everyone finished their kimchi-making with help from everyone else. Although the event has
grown less important in recent years due to changes in life styles and family size, it was great fun to enjoy
the warm heart of neighbors and relatives in times past.
Recipe
-Ingredient
5 cabbages, 2 radishes, 5 cloves of garlics, 5 cups of thick salt, 4 green onions, 1 bundle of dropwort. 3
ginger roots, 300g of mustard leaves, 1/2 cup of fish paste, 2 cups of red chili pepper, 1 cup of sticky rice
paste, 2 cups of sugar, 2 cups of oysters.
1. After cleaning the cabbages, cut them into 2 or 4 pieces.
2. Prepare salted water with a ratio of 2.5 cups of salt to 10 cups of water, then soak the cabbages in it for
6-8 hours.
3. Rinse the soaked cabbages in running water 3 times and then wait for them to dry a bit.
4. Cut dropwort, green onions, and radishes into lengths of 5 cm, then chop the garlic and ginger.
5. Prepare fish paste and add red chili pepper to it with sticky rice paste.
6. Wash oysters in salt water.
7. Mix the ingredients from steps 4, 5, and 6.
8. Put the mixture inside of each leaf then store in a jar. On the top, cover cabbage with a leaf and sprinkle
some salt.
Types of Pickled Fish Paste
Three different kinds of different fish pastes are used in making kimchi: pickled sea food paste, fermented
rice punch (sikhae), and pickled fish paste. Adding pickled fish paste into kimchi promotes the
fermentation process and activates the level of amino acids, enhancing the taste and nutritional value of
the kimchi.
-Pickled Seafood Paste
Pickled sea food paste has 2 types:
· fermented with only salt (pickled shrimp paste, pickled clam paste, pickled hair tail paste, pickled
anchovy paste)
· salt and other seasonings (pickled pollack roe paste, pickled squid paste, pickled gill paste, pickled spicy
oyster paste)
-fermented rice punch (sikhae)
Sikhae differs from pickled sea food in that its materials are grains. Grains are matured with rice, malt,
millet, and hot pepper powder or reddish shreds.
-Pickled Fish Paste
Unlike other paste, this pickled fish paste needs to be fermented longer (about 6-24 months). The longer
the maturation period, the more active hydrolysis is on fish, achieving a pickled fish paste.
Maturing of Kimchi
In Korea, they put the kimchi in large earthenware jars that they bury in the
ground. About a foot below the surface, the ground maintains a constant temperature of 32 to 45 degrees.
In other words, it is an ancient and honorable practice to refrigerate the kimchi while it ferments.
For the best result, keep the jars in a refrigerator and let it sit for about two weeks. But it's not necessary
to do that, especially if you make a lot of it. It is still a great, healthy salad when eaten immediately, and it
will ferment over time.
Kimchi-derived Food
Kimchi has been a major part of the Korean diet for centuries. It is a traditional fermented food in Korea,
and no table and meal is complete without it. These days, Koreans and foreigners understand the
nutritional factors and benefits of kimchi. However, children and the younger generaton tend to prefer
instant food to kimchi as their tastes have become more Westernized. There have been numerous
traditional recipes made with kimchi, such as kimchi stew, kimchi soup, kimchi stir-fried rice and kimchi
dumplings. To appeal to the changing taste of Koreans, new recipes are being made all the time.