Fermented Foods Codexery

Kimchi

Traditional Korean fermented side dish

Last updated

Kimchi

국립국어원 · via Wikipedia: Kimchi · CC BY-SA 2.0 kr

In Korean cuisine, kimchi is a fundamental food item, typically served as a side dish accompanying nearly every meal.[1] Gochugaru, spring onions, garlic, ginger, and jeotgal are among the many seasonings employed in making kimchi.[2]

Key facts and history

The word kimchi derives from the Middle Korean transcription thimchoy, meaning "submerged vegetable".[3] A 1766 book, Jeungbo sallim gyeongje, reports kimchi varieties made with myriad ingredients.[4] Since ancient times, the word ji (지), which derives from the archaic Korean term dihi, has been employed to denote kimchi.[5] Fermented vegetables were commonly eaten during the Three Kingdoms period, as indicated by the Samguk Sagi historical record's mention of a pickle jar used for vegetable fermentation.[6]

The industrialization and commercialization of kimchi production gained importance during South Korea's involvement in the Vietnam War.[7] In 2010, heavy rainfall reduced the harvest period for cabbage, leading to a substantial increase in the cost of kimchi ingredients.[8] Starting in 2012, Chinese government regulations have effectively prohibited the import of Korean kimchi.[9]

What the cited sources add

Chin also describes kimjang as the yearly November observance of cabbage harvest and kimchi making in both North and South Korea.[10] According to Chin, kimchi gets saltier and more pungent as one travels from north to south across the Korean peninsula.[10] Chin reports that the most renowned kimchis come from Korea's three traditional culinary capitals: Gaesong, Jeonju, and Seoul.[10]

References

  1. Wikipedia, "Kimchi" (CC BY-SA 4.0), which cites: Hongu, "Korean kimchi: promoting healthy meals through cultural tradition", Journal of Ethnic Foods, September 2017, p. 172–180 (original not read by us) en.wikipedia.org
  2. Wikipedia, "Kimchi" (CC BY-SA 4.0), which cites: "Kimchi", Encyclopædia Britannica, 1 October 2008; Chin, "The Art of Kimchi", Saveur, 14 October 2009 (we also read that source) en.wikipedia.org
  3. Wikipedia, "Kimchi" (CC BY-SA 4.0), which cites: Jeong, "소학언해", 1586; Zhū, "小學"; "Kimchi", Standard Korean Language Dictionary (original not read by us) en.wikipedia.org
  4. Wikipedia, "Kimchi" (CC BY-SA 4.0), which cites: "Handbook of Vegetable Preservation and Processing", Marcel Dekker, 2004, p. 190–191; Yu, "Jeungbo sallim gyeongje", 1766; Cho, "Food and Nationalism: Kimchi and Korean National Identity", The Korean Journal of International Studies, 2006, p. 207–229; Unknown, "Siuijeonseo", Hansik Archive, 1919 (we also read that source) en.wikipedia.org
  5. Wikipedia, "Kimchi" (CC BY-SA 4.0), which cites: 이, "[고장말탐험] '김치'와 '지'", The Hankyoreh, 23 May 2006; Hong, "Study on the Lexicon Related to Gimchi -Based on Survey of Ethnic Living Words in 2008-", The Journal of Korean Dialectology, 2016, p. 61–99; "Bullyu Du Gongbu si Eonhae", 1632; "Garye Eonhae", 1632; "jjanji", Standard Korean Language Dictionary; "seokbak-ji", Standard Korean Language Dictionary; "ji", Standard Korean Language Dictionary; "seobeok-di", Standard Korean Language Dictionary (original not read by us) en.wikipedia.org
  6. Wikipedia, "Kimchi" (CC BY-SA 4.0), which cites: "Handbook of Vegetable Preservation and Processing", Marcel Dekker, 2004, p. 190–191; Pusik, "삼국사기", 1145; Park, "Handbook of Vegetable Preservation and Processing", CRC Press, 2003, p. 190; Logarta, "In A Pickle", Business Traveller (Asia-Pacific Edition), September 2013, p. 70–73 (we also read that source) en.wikipedia.org
  7. Wikipedia, "Kimchi" (CC BY-SA 4.0), which cites: Choe, "Starship Kimchi: A Bold Taste Goes Where It Has Never Gone Before", The New York Times, 24 February 2008; King, "Culinary Nationalism in Asia", Bloomsbury Publishing Plc, 2019, p. 1–20 (we also read that source) en.wikipedia.org
  8. Wikipedia, "Kimchi" (CC BY-SA 4.0), which cites: "Of cabbages and Kims", The Economist, 7 October 2010; McDonald, Mark, "Rising Cost of Kimchi Alarms Koreans", The New York Times, 14 October 2010; "Of cabbages and Kims", The Economist, 7 October 2010 (original not read by us) en.wikipedia.org
  9. Wikipedia, "Kimchi" (CC BY-SA 4.0), which cites: seoul.co.kr, 20 July 2013; Choe, hankyung.com, 15 January 2014; seoul.co.kr, 20 July 2013 (original not read by us) en.wikipedia.org
  10. Chin, "The Art of Kimchi", Saveur, 14 October 2009. facts only, no text reused. saveur.com

Each numbered sentence above was checked against the source it cites before publication. Sentences citing Wikipedia adapt text from the English Wikipedia article Kimchi (contributors), used under CC BY-SA 4.0; this entry is available under the same licence. Other sources were used for facts only; no text or images are copied from them.

Related entries

Named in this entry

Korean language

More in Fermented Foods

SauerkrautMisoTempehNattoKombuchaKefirSourdoughSoy sauceFish sauceVinegarPicklingDoubanjiang

Sources

Compiled from Wikipedia and the sources listed below. Text from Wikipedia is available under CC BY-SA 4.0; this entry is adapted from it.

Spotted an error? Know more?

Reader corrections go straight into our review queue. Suggest an edit · How this site is sourced

Comments

Loading…
Open in the interactive codex →