Kimchi: Difference between revisions

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The kimchi has its roots in the salted vegetables that were preserved as a source of food during the winter months. This practice existed in China and Korea some 3,000 years ago, and its method was later transferred to Japan by the Koreans from [[Baekje]] during the [[Three Kingdoms Period (Korea)|Three Kingdoms Period]].<ref name="kimchimuseumorigin">[http://www.kimchimuseum.co.kr/data/kimchi/kimchi_view.asp?m_id=3&page=1&m_no=24&str1=&str2= 김치의 변천사] [the history of kimchi], Pulmone Kimchi Museum. 2007-10-08.</ref> Accordingly it is theorized that the Koreans originally called the dish ''chimchae'', meaning "the salting of vegetable." The name underwent several phonetic changes over the centuries, to ''timchae'', ''dimchae'', ''jimchi'', and finally ''kimchi''.<ref name="historytourism">[http://english.visitkorea.or.kr/enu/FO/FO_EN_6_1_2_1.jsp History of Kimchi], Korea Sparkling. Date accessed: 2009-03-10</ref><ref name="historytourism2">[http://english.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?gotoPage=1&cid=259613 Kimchi, the fundamental Korean food], Korea Sparkling. Date accessed: 2009-03-10</ref>  
The kimchi has its roots in the salted vegetables that were preserved as a source of food during the winter months. This practice existed in China and Korea some 3,000 years ago, and its method was later transferred to Japan by the Koreans from [[Baekje]] during the [[Three Kingdoms Period (Korea)|Three Kingdoms Period]].<ref name="kimchimuseumorigin">[http://www.kimchimuseum.co.kr/data/kimchi/kimchi_view.asp?m_id=3&page=1&m_no=24&str1=&str2= 김치의 변천사] [the history of kimchi], Pulmone Kimchi Museum. 2007-10-08.</ref> Accordingly it is theorized that the Koreans originally called the dish ''chimchae'', meaning "the salting of vegetable." The name underwent several phonetic changes over the centuries, to ''timchae'', ''dimchae'', ''jimchi'', and finally ''kimchi''.<ref name="historytourism">[http://english.visitkorea.or.kr/enu/FO/FO_EN_6_1_2_1.jsp History of Kimchi], Korea Sparkling. Date accessed: 2009-03-10</ref><ref name="historytourism2">[http://english.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?gotoPage=1&cid=259613 Kimchi, the fundamental Korean food], Korea Sparkling. Date accessed: 2009-03-10</ref>  


Kimchi was first mentioned in the historical texts from the [[Goryeo Dynasty]], including guidelines and conventions that detailed a list of kimchi types that were necessary for ancestral rituals. The kimchi during this period generally consisted of one or two vegetables that were preserved in salt. A number of poems in the 13th to 15th centuries mention kimchi, indicating that it became considerably popular. A medical journal from this time period listed the vegetables that were mainly used to make kimchi, such as cucumber, wax gourd, garlic chives, curled mallow, lettuce, green onion, and radish.<ref name="koreana">[http://koreana.kf.or.kr/pdf_file/2008/2008_WINTER_E006.pdf Kimchi], ''Koreana''. Winter 2008.</ref>  
Kimchi was first mentioned in the historical texts from the [[Goryeo Dynasty]], including guidelines and conventions that detailed a list of kimchi types that were necessary for ancestral rituals. The "chimchae" during this period generally consisted of one or two vegetables that were preserved in salt. A number of poems in the 13th to 15th centuries mention kimchi, indicating that it became considerably popular. A medical journal from this time period listed the vegetables that were mainly used to make kimchi, such as cucumber, wax gourd, garlic chives, curled mallow, lettuce, green onion, and radish.<ref name="koreana">[http://koreana.kf.or.kr/pdf_file/2008/2008_WINTER_E006.pdf Kimchi], ''Koreana''. Winter 2008.</ref>  


By the early period of the [[Joseon Dynasty]], kimchi had evolved to contain various seasonings, which were first mentioned in a poem written by [[Seo Geojeong]]. The red pepper, which was introduced from Japan in the early 1600s, was not used as an ingredient until the mid-18th century. The cabbage kimchi that is most prevalent today was first mentioned in an agricultural guide from 1766.<ref name="koreana"/>
By the early period of the [[Joseon Dynasty]], kimchi had evolved to contain various seasonings, which were first mentioned in a poem written by [[Seo Geojeong]]. The kimchi around this time was called "dimchae," and it was significantly different from the modern kimchi that is largely characterized by the red pepper and the salted seafood. The red pepper was introduced from Japan in the early 1600s, and the Chinese cabbage was widely cultivated since the mid-16th century, although the cabbage kimchi that is most prevalent today would not appear in historical text until 1766. The red pepper and the salted seafood (i.e. shrimps) that From late 17th century to the early 19th century, kimchi evolved to its modern form characterized With red pepper and Koreans began adding salted seafood was , kimchi became red and spicyand included less salty    <ref name="koreana"/>


"Summer kimchi" is made from leaves and cores of the [[cabbage]] family, while "winter kimchi" is based on white [[radish]]es of the [[daikon]] family.
"Summer kimchi" is made from leaves and cores of the [[cabbage]] family, while "winter kimchi" is based on white [[radish]]es of the [[daikon]] family.

Revision as of 18:48, 29 June 2009

This article is about a Korean dish. For the Jewish grammarian of the 12th century, see David ben Joseph Kimchi
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Cabbage kimchi served along with other Korean side dishes (banchan).

Kimchi (김치), also transliterated as "kimchee", is a family of Korean vegetable-based pickles. They are a basic part of Korean cuisine, with many variants, although usually strongly flavored, featuring garlic and hot peppers. Kimchi is a key ingredient for Korean dishes such as kimchi stew and kimchi pancake and is often eaten by Koreans with ramen noodles and gimbap rolls. The side dish is generally considered very healthy due to its lactic acid bacterias, antioxidants, and high fiber content. Although it is widely accepted that the advantages of eating kimchi include improved digestion and bowel function, other benefits, such as increased immunity and reduced chance of cancer, are disputed due to contradicting studies or lack of concrete evidence.[1] In 2008, the Health Magazine listed kimchi as one of the five healthiest foods in the world.[2]

History

The kimchi has its roots in the salted vegetables that were preserved as a source of food during the winter months. This practice existed in China and Korea some 3,000 years ago, and its method was later transferred to Japan by the Koreans from Baekje during the Three Kingdoms Period.[3] Accordingly it is theorized that the Koreans originally called the dish chimchae, meaning "the salting of vegetable." The name underwent several phonetic changes over the centuries, to timchae, dimchae, jimchi, and finally kimchi.[4][5]

Kimchi was first mentioned in the historical texts from the Goryeo Dynasty, including guidelines and conventions that detailed a list of kimchi types that were necessary for ancestral rituals. The "chimchae" during this period generally consisted of one or two vegetables that were preserved in salt. A number of poems in the 13th to 15th centuries mention kimchi, indicating that it became considerably popular. A medical journal from this time period listed the vegetables that were mainly used to make kimchi, such as cucumber, wax gourd, garlic chives, curled mallow, lettuce, green onion, and radish.[6]

By the early period of the Joseon Dynasty, kimchi had evolved to contain various seasonings, which were first mentioned in a poem written by Seo Geojeong. The kimchi around this time was called "dimchae," and it was significantly different from the modern kimchi that is largely characterized by the red pepper and the salted seafood. The red pepper was introduced from Japan in the early 1600s, and the Chinese cabbage was widely cultivated since the mid-16th century, although the cabbage kimchi that is most prevalent today would not appear in historical text until 1766. The red pepper and the salted seafood (i.e. shrimps) that From late 17th century to the early 19th century, kimchi evolved to its modern form characterized With red pepper and Koreans began adding salted seafood was , kimchi became red and spicyand included less salty [6]

"Summer kimchi" is made from leaves and cores of the cabbage family, while "winter kimchi" is based on white radishes of the daikon family.

Notes

  1. Koreans’ Kimchi Adulation, With a Side of Skepticism, Barbara Demick, Los Angeles Times, 2006-05-21.
  2. "World’s Healthiest Foods: Kimchi (Korea)", Joan Raymond, Health Magazine. 2008-02-01.
  3. 김치의 변천사 [the history of kimchi], Pulmone Kimchi Museum. 2007-10-08.
  4. History of Kimchi, Korea Sparkling. Date accessed: 2009-03-10
  5. Kimchi, the fundamental Korean food, Korea Sparkling. Date accessed: 2009-03-10
  6. 6.0 6.1 Kimchi, Koreana. Winter 2008.