The history of kimchi

The history of kimchi

Kimchi is a traditional Korean side dish made from fermented vegetables, usually napa cabbage, radish, or cucumber, and a variety of seasonings, such as chili pepper flakes, garlic, ginger, and fish sauce. The history of kimchi dates back over 2,000 years to the Three Kingdoms period in Korea (57 BC – AD 668). Back then, kimchi was called "Jangajji," and it was a way to preserve vegetables during the winter months when fresh vegetables were scarce.

The first record of kimchi can be found in the Samguk Sagi, a historical record of the Three Kingdoms period. According to the record, kimchi was prepared using salted vegetables and stored in earthenware jars called "onggi." The fermentation process produced a sour and spicy flavor, which helped to preserve the vegetables.

Over the years, the recipe for kimchi has evolved, with different regions of Korea developing their own unique versions. For example, in the northern regions of Korea, kimchi is made with less salt and chili pepper flakes, resulting in a milder flavor. In contrast, in the southern regions of Korea, kimchi is made with more salt and chili pepper flakes, resulting in a spicier flavor.

Kimchi has played an important role in Korean culture for centuries. In fact, it is so important that it has been designated as Korea's national dish. Kimchi is served at almost every meal in Korea, and it is a staple food in Korean households. In addition to being a delicious and nutritious side dish, kimchi is also believed to have numerous health benefits. It is rich in vitamins, minerals, and probiotics, which help to support the immune system and promote good gut health.

In recent years, kimchi has become popular in other parts of the world, with many people embracing its unique flavor and health benefits. Today, kimchi can be found in many grocery stores and restaurants outside of Korea, and it has even inspired new culinary creations, such as kimchi fried rice and kimchi tacos.

In conclusion, kimchi is a traditional Korean dish with a long and rich history. It has played an important role in Korean culture for centuries, and it continues to be a beloved and cherished food in Korea and around the world.

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