Kimchi

Talk of Korean food and I’m pretty sure that the first thing that will come to your mind is kimchi. Kimchi is the most popular food associated with Korea. Kimchi is a fermented vegetable dish which comes in different varieties, more than 160 varieties to be exact, and is prepared differently depending on the ingredients used, the time of year it was made, and, what region it came from. It is a regular mainstay in every Korean meal and is the most common pancham or side dish. However, kimchi is more than a side dish as it is combined with other ingredients to make other popular Korean dishes, such as kimchi jjigae, kimchi pancakes and kimchi fried rice.

Accordingly, the name kimchi is believed to have evolved from the word ji, which then became chimchae, literally meaning soaked vegetables, then dimchae, timchae, jimchi, and finally kimchi.

During the ancient times, kimchi was made of only cabbage and beef stock, a far cry from what it has evolved into these days, it was only during the 12th century that people begun adding several spices and seasoning. And in the 18th century, the red chili pepper finally became a major ingredient in kimchi.

A lot of vegetable can be made into kimchi, but the most popular variety is that made of cabbage or what they call baechu. Standard seasoning for kimchi include brine, scallions and seasonings. Other seasonings such as ginger, onions, fish sauce and fresh seafood are the most commonly used.

Although kimchi can be found in the entire Korean peninsula, its taste and appearance differs from region to region. Kimchi from the northern part tends to have less salt, less red chilli and usually no brined seafood for seasoning, and its consistency is more watery as compared to that of the other regions. While kimchi from the southern part is usually the opposite of how they prepare it in the north, it uses more salt, chili peppers and brined seafood (it may be brined anchovy or brined shrimp which is allowed to ferment).

Chungcheong is said to have the greatest varieties of kimchi while the saltiest and spiciest kimchi comes from Gyeongsan.

During the early parts of winter, Koreans celebrate what they call Gimjang, an age-old tradition of making kimchi for the coldest winter months. Usually done during the latter part of October or early November, it is considered a big event that close relatives, several neighbor housewives, and men help in this activity.

A Kimchi Festival is also held annually in Gwangju. Started in 1994, the festival highlights Korea’s kimchi culture and is usually conducted every October or November. During the festival, which lasts for several days, visitors are given the opportunity to make, taste, and buy kimchi products. Cultural presentations are also part of this festival.

Due to its health benefits, the popularity of kimchi has been steadily growing worldwide. Since it is made of various vegetables, kimchi is low in calorie yet rich in dietary fiber. It is also rich in Vitamins A, B1 (thiamine), B2 (riboflavin), C, calcium and iron, and also contains lactic acid.

Kimchi, definitely a Korean dish.