Colton Weiner

The History of Kimchi: Bibliography

http://en.wikipedia.org/wiki/Kimchi
Citation #1: http://www.lifeinkorea.com/culture/kimchi/kimchi.cfm?xURL=origin
The word kimchi has 2 possible origins. Some people believe that it evolved from the
native Korean words ji or jimchae (meaning vegetables soaked in salted water)... Another
possible origin is as a Korean pronunciation of the Chinese character Ham-tse or Kam-tse
(meaning processed with salted water or pickle vegetables).
The nutritional value of kimchi has been studied and found to be bursting in vitamins and
minerals.
Citation #2: http://zenkimchi.com/top-posts/kimchi-1-short-history/
Korea is also mountainous with a few fertile plains. This makes food preservation during
cold months a high priority. When early Koreans started an agricultural lifestyle, they ate
salted vegetables to aid in the digestion of grains. The grains back then consisted of barley
and millet. Rice was introduced much later.
Early kimchis were mainly radishes dipped in paste or salted in brine.
When the root of the Chinese cabbage grows larger in the ground, it tastes like a pear,
especially after the first frost in the autumn harvest season.
Clever kimchi makers were adding animal proteins to their kimchis.
By 1827, there were 92 different types of kimchi. Today there are over 200.
Citation #3: http://www.asian-recipe.com/korea/history-of-kimchee.html
The kimchi-curing for the winter season was called, kimjang and was usually done in late
November.
The climatic differences of each region affected the taste of kimchi as well. In warm places,
chatkal and chili powder were used in abundance so that kimchi could be prevented from
going bad. On the other hand, kimchi made in colder areas was less salty and pungent.
Tangy and hot, its the accent and counterpoint to a traditional meal of rice and soup, but
nowadays, kimchi is turning up in pizzas and burgers, making it a most versatile ingredient,
not to mention the test of a good cook.
Kimchi used to be stored underground in earthenware jars that aided the fermentation
process, but nowadays, special containers and even refrigerators are being developed to
allow modern women to make smaller batches all year round.

The easiest and quickest kimchi to make is mul kimchi, or water-kimchi. Slightly sweet and
very refreshing, its the perfect complement to heavy, rich dishes. Unlike most other forms of
kimchi, this one does not require fermented salt shrimp paste (jeotgal), and is fermented
within days.
Kimchi has been served daily with every meal throughout generations of Korea for
thousands of years.
**A study of kimchi history reveals that people were enjoying kimchis unique goodness
3,000 years ago.**
In Japan, Korea, and both northwest and southeast Asia, each person munches an
average of ten to fifteen kilograms of kimchi a year. In South Korea alone, that is about four
hundred tons per year or more of kimchi consumed than any other vegetable.
Although kimchi is similar to sauerkraut and other pickled products in its method of
fermentation, it differs from them because of the mixed spices and salt concentration that
are used.
However, there are currently three basic packs of kimchi products in modern supermarkets:
1) Freshly-packed items of salad type kimchi 2) refrigerated items of pickled kimchi 3)
Pasteurized items of shelf stable kimchi.
Kimchi satisfies the appetite and is also a perfect relish which enhances the taste of other
food: it has 42 mg of vitamin C per 10g, which is more than half of the US governments
recommended daily allowance.
Kimchi is high in fiber, a food component usually too low in the average American diet.
Fiber also add the bulk necessary for proper digestion.
Kimchi is rich in minerals and vitamins and is an essential source of thiamine (B1),
riboflavin (B2), calcium and iron, all of which are essential components for human health.
Kimchi is surprisingly low in calories for a food of such nutritional value, with only 33
calories per cup (less than 15 cal/100g). Hence, it provides a great way to lose weight or
just keep it off.
Enjoy kimchi with meat, fish, soup, stew, hot-pot, rice and noodles.