The historical evolution of kimchi in Korean cuisine

Kimchi in an ancient Korean food made from a pungent mixture of fermented vegetables and its variations amount to 80 kinds of dishes of that period (Raymond). For the season's summer and fall it is made in small quantities because the fermentation can go bad, but for winters it is made in large quantities so that it can be eaten for 3-4 months of the winter season. The Kimchi curing for the winter season is called "kimjang" and in usually done in the last days of November (Raymond).

In the old times, kimchi was made of greens picked and salt or salt and alcohol mixture. By the end of Unified Shillan and start of Koryo era, pickled sliced radish in brine was made very popular (Raymond). Soon after chili was introduced in Korea and it was added in the kimchi making as well. During the late Chosen era, powdered chili together with fish or shellfish paste became one of the most popular ingredients for this dish. In the southern part of Korea anchovies were used for the fish paste, while in the northern region croaker and shrimp paste was more popular (Raymond). Kimichi's taste was more dependent on the climatic difference of each region, in warm places fish paste and chili powder is used to stop the food from going bad, while on the other hand kimchi made in much cooler areas is less salty and pungent. It has become a popular food venture in today's world; many firms are mass producing this Korean cuisine.

History

Koreans have always been huge fans of Kimchi. Considering their use of salt and use of soya bean paste and other fermented foods, it can be safe to say that kimchi was made even. Before the three famous dynasties of Korea from 4th to 7th century A.D. according to the first records of kimchi, the people of Goguryeo are experts at making fermented fish, which supports the assumption that fermented foods were extremely popular at that time (Raymond).

Kimchi in the Goryeo period (A.D. 918-1392)

In the early Goryeo Dynasty, the followers of Buddhism preferred vegetables over meat. The vegetables used in kimchi became much more diverse: turnip, white radish, eggplant, cucumber, wild leek, watercress, royal fern, hollyhock, gourd, bracken, taro, garlic, bamboo shoots, wild mustard leaves, lettuce, green onion and ginger roots (Raymond). Also curried kimchi became popular and two different variation of kimchi were differentiated. Garnished kimchi also came into view with various garnishes such as garlic and spices like Chinese pepper, ginger roots and tangerine were being used in the simple pickled food.

Kimchi in the early Joseon period (A.D. 1392-1600)

In the early Joseon Dynasty, there was a boom of culture, boom of agriculture, typography and astronomy along side with other industries. Thus cultivated vegetables become easily available. Due to the boom in typography, many books on agriculture were written and distributed widely and so methods of agriculture were easily passed on. During this time many foreign vegetables were also introduced in Korea, hence the recipe of kimchi also became very varied. The methods of making kimchi evolved as well. Kimchi in this period came in a wide variety, from the simple pickled-type jangajji of earlier times, to singgeonji, which was desalinated and then garnished, to the juicy nabakji, which could be eaten instantly, and dongchimi, which is also juicy but needs time to ferment (Raymond). During this time spices used in the making of this Korean cuisine were also increased so much so that the main ingredient could be clearly set apart from the others ingredients.

Characteristics and Benefits

There are many benefits and characteristics of kimchi. It holds a unique taste that is completely different from its original ingredients and becomes more delicious as it ferments (Katz & Falcon: 63-68). The fermentation process is caused by the bacteria that are present in its ingredients and are controlled by temperature and the amount of salt added (Katz & Falcon: 63-68). There are many characteristics and beneficial effects of Kimchi. It develops a unique taste that differs from ingredients and condiments, and it becomes more palatable as it ferments. This fermentation is caused by bacteria which are contained in the ingredients of Kimchi and it is controlled by the temperature (Armstrong). In the later period of this process, an enzyme decomposes called Pectin and as a result it softens the kimchi fiber (Armstrong). If this process goes well and properly nurtured kimchi comes out to be tasting delicious, but it can easily acidify if it is left in the wrong temperature and becomes inedible in two days or more.

Due to beneficial and nutritional effects of kimchi, it is becoming a very popular dish worldwide and widely preferred by people. Its anti-bacterial effects, prevents acid and toxicities and prevents development of diseases such as obesity and cancer (Olsen). Moreover, it can help in any ailments recovery, delay aging process, help in digestion and strengthen the immune system (Olsen). Kimchi is full of nutrition, by eating it one can keep nutritional balance right because it's low in calorie and good for our body's system. Instead of storing our bodies with calories, it is the ideal source of vitamins and calcium (Olsen).

In the present tense, kimchi is not just the hot favorite in Korea but Japan and China are also catching up to this cuisine. It is only because of these characteristics and beneficial effects. People are not finally realizing kimchi as not just a Korean delicacy but a healthy food at it too. Well-fermented kimchi is known to have antibiotic functions such as lactic acid bacteria produced in the fermentation process which then suppresses the growth of harmful bacteria (Owl). It also helps to prevent the growth of other bacteria in the intestines (Donna). For meat eaters, kimchi also helps to prevent hyperacidity that is the result of excessive meat intake and other acidic foods (Owl). Kimchi contains various types of healthy probiotics, the other source where one can find probiotics are in yogurt (Donna). However fermented kimchi has more lactic acid bacteria than yogurt. It is known to be good for intestines and acts as an anti-germ agent (Donna). Other benefits of kimchi are that is full of vitamins A, B, C, but its biggest benefit is its "healthy bacteria' called lactobacilli, found only in fermented foods (Donna). This bacterium helps in digestion and can prevent yeast disease (Donna).

Also some studies show fermented cabbage has compounds that may prevent the growth of cancer. People these days emphasize more on the importance of a vital inner ecosystem, with plenty of good bacteria in your intestines to boost immunity. Fermented foods and beverages, like kimchi, provide the necessary boost that work to keep one healthy and strong.