The origin of kimchi(korea)

 

Vegetables have been one of the foods that have been difficult to preserve since the distant past. When dried vegetables were dried, the nutritional value decreased and the taste disappeared, making it inconvenient to eat. To solve the problem, vegetables were salted and found out that they could be stored for a long time. In addition to salt, soy sauce, vinegar, and spices were mixed together, and a new flavor and aroma were born. These pickled vegetables can be seen as the beginning of kimchi.

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There is this record in Lee Gyu-bo's <Dongguk Sanggukjip>, a writer in the middle of Goryeo. "It's good to eat in the summer of pickled radish, and it's a side dish throughout the winter." Just looking at this, you can see that pickled radish was stored to eat vegetables in winter.

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It is presumed to be the Goryeo Dynasty, and kimchi is made in a unique way for Koreans, one more seasoning of pickled vegetables. Vegetable seasonings for kimchi, such as cucumbers, water parsley, mustard, and chives, have become more diverse, and a new type of kimchi called water kimchi also appears. Spices such as yeogwi, Cheoncho, ginger, and tangerine wrappers, as well as seasoned kimchi using green onions and garlic, also appear.

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But kimchi at this time is a little different from our kimchi now. This is because peppers entered Korea after the Japanese Invasion of Korea in 1592. (There are some conflicting claims about the timing of red pepper introduction, but it is most common to introduce it after the Japanese Invasion of Korea in 1592). With the introduction of red pepper, salted seafood that reduces salt and adds flavor. This is because the spicy taste and aroma of red pepper reduce the fishy taste of seafood. As a result, kimchi has developed into a unique vegetable fermented food unique to Korea, which is a mixture of vegetable and animal ingredients.

[Naver Knowledge Encyclopedia] Kimchi and Kimchi Culture - iKON, Korea's representative food (Travel to Korea, December 2014).

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