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Explore Kimchi: More Than Fermented Cabbage

Kimchi is widely loved by people from various cultures, but its true origins are still unknown. Historical records show that kimchi originated as a fermented vegetable dish in the 4th century. At that time, food preservation methods were limited, which encouraged the fermentation of vegetables to ensure their nutritional benefits could be enjoyed throughout the year.

During the 5th and 6th centuries, vegetables such as cabbage and radish were preserved using salt or soy sauce, a method known as jangajji. Throughout history, the preparation of salted vegetables has evolved significantly. Initially, the focus was on simplicity, with unseasoned vegetables being the norm. However, over time, a diplomatic shift occurred, leading to the inclusion of additional ingredients such as ginger, garlic, and shallots. This marked a turning point for kimchi, as it began to be categorized into two distinct types: seasoned kimchi and water kimchi.

During the 15th and 16th centuries, there was a delightful addition to the flavor mix – jeotgal, or marinated seafood. This resulted in a culinary masterpiece known as seokkbakji kimchi. Interestingly, the introduction of gochu (Korean chili peppers) occurred in the mid-Joseon period in the 17th and 18th centuries, when chili peppers were first brought to Korea. During this period, a new method emerged where the seasoning was carefully inserted between layers of cabbage. This gave rise to kimchi tongbaechu (whole cabbage kimchi) and kimchi bossam (wrapped kimchi), which have become the most popular types of kimchi today.

It is impossible to talk about kimchi making without knowing the essential tools needed to make this beloved national dish. One such tool is the buddumak, a traditional cooking hearth that distinguishes Korean food culture from that of Southeast Asian countries.

Buddumak is usually used for culinary purposes and provides warmth to the household with the help of ondol, a traditional floor heating system. However, due to the stove’s composition made of clay or stone and its open front, it proves difficult to maintain very high temperatures. As a result, most Korean dishes are prepared using gentle heat or rapid high-temperature cooking methods. This culinary approach necessitates the use of fermented ingredients and dishes that can last for a long time without cooking.

Each region has a unique method for preparing the best kimchi. In the Seoul and Gyeonggi-do areas, kimchi is prepared with a balanced flavor, by including plenty of jeotgal in the marinade. This is the typical method used to prepare most kimchi baechu (cabbage kimchi) served in restaurants. In contrast, the Jeolla region, which is famous for its cuisine in Korea, makes kimchi with a fiery and savory flavor. Common varieties of kimchi found in the Jeolla region include godeulppaegi kimchi (Korean daisy kimchi), gat kimchi (leaf mustard kimchi) from Haenam, and dongchimi (radish water kimchi) from Naju. Kimchi in certain coastal areas often use seafood due to their proximity to the sea. Certain variations of Gangwon-do kimchi incorporate gajami sikhae (spicy fermented flounder) or squid, which enhances its flavor profile. Incorporating various types of salty seafood, such as yellow corvina, yellow curry fish, or shrimp, the Chungcheon region enhances the flavor of their kimchi.

Kimchi can be enjoyed throughout the year, with the type of kimchi prepared changing depending on the availability of seasonal ingredients. During spring, people engage in the preparation of kimchi minari (kimchi from aquatic plants) and kimchi baechu eolgali (kimchi of winter-grown cabbage). When summer comes, a wide selection of aquatic kimchi is available, including kimchi yeolmu (kimchi of young summer radish) and kimchi with cucumber. Kimchi is a popular dish in Korea that is often enjoyed with Korean chili peppers, kkaennip (perilla leaves), and jjokpa (Chinese onions). It is usually prepared in the fall, and during the winter, kimjang kimchi is made with a wide variety of spices.

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