Kimchi (; Korean: 김치; pronounced [kim.tɕʰi]) is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood). Kimchi is also used in a variety of soups and stews. Kimchi is a staple food in Korean cuisine and is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients. Examples of variants include baechu-kimchi, kkakdugi, chonggak-kimchi, and oi-sobagi. Traditionally, winter kimchi, called gimjang, was stored in large earthenware fermentation vessels, called onggi, in the ground to prevent freezing during the winter months and to keep it cool enough to slow down the fermentation process during summer months. The process of making kimchi was called gimjang and was a way for the whole village to participate. The vessels are also kept outdoors in special terraces called jangdokdae. Recently, household kimchi refrigerators are more commonly used. Kimchi has gained international recognition as a traditional Korean food and has been promoted as part of Korean cultural heritage. Its preparation methods and cultural significance have been documented as part of Korea's intangible cultural heritage.
Etymology
Ji The term ji (지), which has its origins in archaic Korean dihi (디히), has been used to refer to kimchi since ancient times. The sound change can be roughly described as:
dihi (디히) → di (디) → ji (지) The Middle Korean form dihi is found in several books from the Joseon period (1392–1897). In Modern Korean, the word remains as the suffix -ji in the standard language (as in jjanji, seokbak-ji), and as the suffix -ji as well as the noun ji in Gyeongsang and Jeolla dialects. The unpalatalized form di is preserved in P'yŏngan dialect.
Kimchi Kimchi (김치) is the accepted word in both North and South Korean standard languages. Earlier forms of the word include thimchoy (팀ᄎᆡ), a Middle Korean transcription of the Sino-Korean word 沈菜 (literally "submerged vegetable"). Thimchoy appears in Sohak Eonhae, the 16th-century Korean rendition of the Chinese book, Xiaoxue. Sound changes from Middle Korean to Modern Korean regarding the word can be described as:
thimchoy (팀ᄎᆡ; 沈菜) → timchoy (딤ᄎᆡ) → cimchoy (짐ᄎᆡ) → cimchuy (짐츼) → kimchi (김치) The aspirated first consonant of thimchoy became unaspirated in timchoy, then underwent palatalization in cimchoy. The word then became cimchuy with the loss of the vowel o (ㆍ) in Korean language, then kimchi, with the depalatalized word-initial consonant. In Modern Korean, the hanja characters 沈菜 are pronounced chimchae (침채), and are not used to refer to kimchi, or anything else. The word kimchi is not considered as a Sino-Korean word. Older forms of the word are retained in many regional dialects: jimchae (Jeolla, Hamgyŏng dialects), jimchi (Chungcheong, Gangwon, Gyeonggi, Gyeongsang, Hamgyŏng, Jeolla dialects), and dimchi (P'yŏngan dialect). The spelling "kimchi" originated from the McCune–Reischauer transcription kimch'i (김치).
History
Early history Samguk Sagi, a historical record of the Three Kingdoms of Korea, mentions the pickle jar used to ferment vegetables, which indicates that fermented vegetables were commonly eaten during this time. Attributed to the earliest kimchi, the Goguryeo people were skilled at fermenting and widely consumed fermented food. During the Silla dynasty (57 BCE – CE 935), kimchi became prevalent as Buddhism caught on throughout the nation and fostered a vegetarian lifestyle. The pickling of vegetables was an ideal method, prior to refrigerators, that helped to preserve the lifespan of foods. In Korea, kimchi was made during the winter by fermenting vegetables, and burying them in the ground in traditional brown ceramic pots called onggi. This labor further allowed a bonding among women within the family. A poem on Korean radish written by Yi Gyubo, a 13th-century literatus, shows that radish kimchi was common in Goryeo (918–1392).
Pickled radish slices make a good summer side dish,Radish preserved in salt is a winter side dish from start to end.The roots in the earth grow plumper every day,Harvesting after the frost, a slice cut by a knife tastes like a pear. Kimchi has been a staple in Korean culture, but historical versions were not a spicy dish. Early records of kimchi do not mention garlic or chili pepper. Chili peppers, now a standard ingredient in kimchi, had been unknown in Korea until the early seventeenth century due to it being a New World crop. Chili peppers, originally native to the Americas, were introduced to East Asia by Portuguese traders. The first mention of chili pepper is found in Jibong yuseol, an encyclopedia published in 1614. Sallim gyeongje, a 17‒18th century book on farm management, wrote on kimchi with chili peppers. However, it was not until the 19th century that the use of chili peppers in kimchi became widespread. Recipes from the early 19th century closely resemble today's kimchi. A 1766 book, Jeungbo sallim gyeongje, reports kimchi varieties made with myriad ingredients, including chonggak-kimchi (kimchi made with chonggak radish), oi-sobagi (with cucumber), seokbak-ji (with jogi-jeot), and dongchimi. However, napa cabbage was introduced to Korea only at the end of 19th century, and whole-cabbage kimchi similar to its current form is described in Siuijeonseo, a cookbook published around that time.
Modern history During South Korea's involvement in the Vietnam War, the industrialization and commercialization of kimchi production became increasingly important because the Korean government wanted to provide rations for its troops. The Korean government requested American help to ensure that South Korean troops, reportedly "desperate" for the food, could obtain it in the field. In 2008, South Korean scientists created a special low-calorie, vitamin-rich "space kimchi" for Yi So-yeon, the first Korean astronaut, to take to space. It was bacteria-free, unlike normal kimchi in which bacteria are essential for fermentation. It was feared that cosmic rays might mutate the bacteria. South Korea developed programs for adult Korean adoptees to return to South Korea and learn about what it means to be Korean. One of these programs was learning how to make kimchi.
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