Kimchi is a side dish made from fermented vegetables. It is eaten with rice alongside a meal. Spicy cabbage kimchi is the most famous type, but kimchi can be made with many different vegetables and methods. Common types include cabbage kimchi and radish kimchi, spicy or not. Koreans can make it with almost any vegetable. Did you know there are about 250 types of kimchi?
Let's Learn the history of...
Kimchi!
Early forms of kimchi were likely made over 1,500 years ago in Korea.
By the Three Kingdoms period (57 BCE–668 CE), early kimchi recipes were recorded, including recipes that preserved vegetables for winter.
By the Goryeo dynasty (918–1392), different kinds of kimchi were developed using various vegetables and preparations. Made without chili peppers, this kimchi is called baek kimchi, or “white” kimchi.
During the Joseon dynasty (1392–1910), chili peppers came to Korea from Portugal and were added to kimchi. This gave it the red color and spiciness that it’s famous for.
Under Japanese colonial rule (1910–1945), kimchi symbolized Korean identity and resistance. Though Japan tried to erase Korean traditions and culture, Koreans kept making and eating kimchi, preserving their heritage.
As the Korean diaspora developed in the 20th century, kimchi gained international recognition, and new kimchis were invented.
In the 21st century, kimchi was recognized as a probiotic health food. Kimjang, the traditional process of making and sharing kimchi, was recognized by UNESCO as an Intangible Cultural Heritage of Humanity.
Kimchi is a vital part of Korean food and culture. With respect for tradition, kimchi recipes continue to evolve, and variations and modern twists are enjoyed by people worldwide.