Kimchi

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For the Kimchi family of rabbis, see Kimhi.
Kimchi
Gimchi.jpg
Korean name
Hangul 김치
Hanja (none)
Revised
Romanization		 gimchi
McCune-
Reischauer		 kimch'i

Kimchi, also spelled gimchi, kimchee, or kim chee, roughly translated, means "to preserve". It is a traditional Korean pickled dish made of vegetables with varied seasonings. Its most common manifestation is the spicy baechu (cabbage) variety. Kimchi is the most common banchan, or side dish. Kimchi is also a common ingredient and combined with other ingredients to make dishes such as kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap). Kimchi is so ubiquitous that the Korea Aerospace Research Institute (KARI) developed space kimchi to accompany the first Korean astronaut to the Russian-manned space ship Soyuz.[1]

Contents

[edit] History

Ancient Kimchi

Kimchi can be traced back to ancient times. References to kimchi can be found as early as 5600–8000 years ago.[2] The first text-written evidence of its existence can be found in the first Chinese poetry book, Sigyeong (Hangul: 시경 hanja: 詩經). In this book, kimchi was referred to as “Ji”. The term Ji was used until the pre-modern term “Chimchae” (hanja: 沈菜, lit. soaked vegetables), "Dimchae", and "Timchae" was adopted in the period of the Three Kingdoms of Korea.[3] The word then was modified into "Jimchi", and is currently called "Kimchi".

Early kimchi was made of cabbage and beef stock only, and in the 12th century people began to include other spices to create different flavors, such as sweet and sour flavors, and colors such as white and orange. [4]

[edit] Composition

Chili peppers drying for Kimchi

Kimchi varieties are determined by the main vegetable ingredients and the mix of seasonings used to flavor the kimchi. The most popular type of kimchi is the baechu (also known as Chinese cabbage) variety but there are many regional and seasonal varieties. Popular variants include ggakdugi which is a kimchi made with cubed radish, pa-kimchi (made with scallions), chonggak-kimchi and oisobagi (hangul: 오이소박이), a cucumber kimchi with hot and spicy seasoning. Kkaennip (hangul: 깻잎) kimchi features layers of perilla and other spices.

The Kimchi Field Museum in Seoul has documented 187 historic and current varieties of kimchi. Although the most common seasonings include brine, scallions and seasonings and ingredients can be replaced or added depending on the type of kimchi being made. Common seasonings also include, ginger, onions, aekjeot (hangul: 액젓, fish sauce) and fresh seafood.

[edit] Kimchi varieties

Dongchimi, gulgimchi(kimchi with additional oyster) and other banchan

Kimchi can be categorized by main ingredients, regions or seasons. Korea's northern and southern sections have a considerable temperature difference.[5] Northern regions tend to have longer winters compared to the southern regions of Korea.

Kimchi from the northern parts of Korea tend to have less salt as well as less red chilli and usually do not have brined seafood for seasoning. Northern kimchi often has a watery consistency. Kimchi made in the southern parts of Korea, such as Jeolla-do and Gyeongsang-do, uses salt, chili peppers and myeolchijeot (Hangul: 멸치젓, brined anchovy allowed to ferment) or saeujeot (hangul: 새우젓, brined shrimp allowed to ferment), myeolchiaekjeot (Hangul: 멸치액젓, "kkanariakjeot" 까나리액젓, liquid anchovy jeot, similar to fish sauce used in Southeast Asia, but thicker). In the Seoul area saeujeot is preferred.

Saeujeot (hangul: 새우젓) or meyolchijeot is not added to the kimchi spice-seasoning mixture, but is simmered to reduce odors, eliminate tannic flavor and fats, and then is mixed with a thickener made of rice or wheat starch (Hangul: 풀). This technique has been falling into disuse for the past 40 years.

Other brined jeot can be used, but are no longer common as modern commercialization has made aekjeot (액젓; either myeolchijeot or saeujeot) more affordable and convenient.

White kimchi (baek kimchi) is baechu seasoned without chili pepper and is neither red in color nor spicy. White radish kimchi (dongchimi) is another example of a popular kimchi that is not spicy. The watery white kimchi varieties are a popular ingredient in a number of dishes such as cold noodles in "dongchimi" brine (dongchimi guksu) and is eaten widely during the summer months.

[edit] By region[5]

Traditional jars used for storing kimchi, gochujang, dwoenjang, soy sauce and other pickled banchan

This regional classification dates back to 1960s and contains plenty of historical facts but the current kimchi-making trends in Korea are generally different than mentioned below.

Due to its proximity to the ocean, people in this particular region use fresh fish and oysters to season their kimchi.

The taste of kimchi in Hwanghaedo can be best described as "moderate" — not bland but not overly spicy. Most kimchi from this region has less color since red chili flakes are not used. The typical kimchi for Hwanghaedo is called pumpkin kimchi (bundi).

Baechu kimchi
  • Gyeonggi-do (Lower Midwest of Hwanghaedo) Gyeonggido kimchi is known for its eye-catching decorations.
  • Chungcheong-do (Between Gyeonggido and Jeollado)

Instead of using fermented fish, people in the region rely on salt and fermentation to make savory kimchi. Chungcheongdo is known for the greatest varieties of kimchi.

In Gangwondo, kimchi is stored for longer periods of time. Unlike other coastal regions in Korea, kimchi in this area does not contain much salted fish.

Salted yellow corvine and salted butterfish are used in this region to create different seasonings for kimchi.

This region is famous for salty and spicy flavors in its dishes and their kimchi is no exception. The most common seasoning components includes myeolchijeot (멸치젓) which produce a briny and savory flavor.

[edit] By season

Different types of kimchi were traditionally made at different times of year, based on when various vegetable were in season and also to take advantage of hot and cold seasons before the era of refrigeration. Although the advent of modern refrigeration - including kimchi refrigerators specifically designed with precise controls to keep different varieties of kimchi at optimal temperatures at various stages of fermentation - has made this seasonality unnecessary, Koreans continue to consume kimchi according to traditional seasonal preferences.[6](The entire section's reference)[7]

Chonggak kimchi
Dongchimi (동치미) is largely eaten during winter.
  • Spring

Traditionally, after a long period of consuming gimjang kimchi (hangul: 김장김치) during the winter, fresh potherbs and vegetables were popular for making kimchi. These kinds of kimchi were not fermented or even stored for long periods of time but were consumed fresh.

  • Summer

Young summer radishes and cucumbers are popular summer vegetables made into kimchi, yeolmu kimchi (hangul: 열무김치) which is eaten in several bites. Brined fish or shellfish can be added and freshly ground dried chili peppers are often used.

  • Autumn

Baechu kimchi is the most common type of kimchi in the fall. It is prepared by inserting blended stuffing materials, called sok (literally meaning inside), between layers of salted leaves of uncut, whole Napa cabbage (also widely called Chinese cabbage). The ingredients of sok (hangul: 속) can vary, depending on the different regions and weather conditions. Generally, baechoo kimchi used to have a strong salty flavor until the late 1960s when a large amount of myeolchijeot or saeujeot had been used. Since the advent of aekjeot (액젓, Korean fish sauce) in the early 1970s, however, low-sodium kimchi is preferably made both at homes and at factories.

  • Winter

Traditionally, the greatest varieties of kimchi were available during the winter. In preparation for the long winter months, many types of kimjang kimchi (hangul: 김장 김치) were prepared in early winter and stored in the ground in large kimchi pots. These days, kimchi refrigerators offering precise temperature controls are used to store kimjang kimchi. November and December are traditionally when people begin to make kimchi; women often gather together in each others' homes to help with winter kimchi preparations. White kimchi (baek kimchi) is a popular kimchi to make during the wintertime. "Baechu kimchi" is made with salted baechu (a type of Chinese cabbage) filled with thin strips of radish, parsley, pine nuts, pears, chestnuts, shredded red pepper, manna lichen (석이버섯), garlic, and ginger.

[edit] Nutrition and health

Kimchi is very spicy and can also be exceptionally sweet. Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories. One serving also provides up to 80% of the daily recommended amount of vitamin C and carotene.[8] Most types of kimchi contain onions, garlic, and peppers, all of which are salutary. The vegetables being made into kimchi also contribute to the overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron,[9][10] and contains a number of lactic acid bacteria, among those the typical species Lactobacillus kimchii.[11] [12] [13][11]

The magazine Health named kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth.[14] However, some research focused on high-sodium dietary dependence has found overconsumption of kimchi and doenjang (hangul: 된장) to be a risk factor in gastric cancer (most likely due to nitrates and salt) while unfermented alliums and unfermented seafood were found to be protective factors.[15] One oncological study found one type of kimchi to be a protective factor against gastric cancer while two other types of such high-sodium kimchi as dongchimi (hangul: 동치미) were risk factors.[16]

Kimchi jjigae. A popular stew made with kimchi, it is commonly cooked with kimchi, fresh vegetables and pork or tuna although countless variants exist.

One study conducted by Seoul National University claimed that chickens infected with the H5N1 virus, also called avian flu, recovered after eating food containing the same bacteria found in kimchi. However, the veracity of these results has been question due to the very small sample size of only a handful of chickens and the fact that no subsequent research supported the claims. During the 2003 SARS outbreak in Asia, many people even believed that kimchi could protect against infection, although there was no scientific evidence to support this belief. [17][18]

Nutritional composition of typical kimchi [19]
Nutrients per 100 g† Nutrients per 100 g
Food energy 32 kcal Moisture 88.4 g
Crude protein 2.0 g Crude Lipid 0.6 g
Total sugar 1.3 g Crude fiber 1.2 g
Crude ash 0.5 g Calcium 45 mg
Phosphorus 28 mg Vitamin A 492 IU
Vitamin B1 0.03 mg Vitamin B2 0.06 mg
Niacin 2.1 mg Vitamin C 21 mg

†per 100 g of edible portion

[edit] In popular culture

 Lists of miscellaneous information should be avoided. Please relocate any relevant information into appropriate sections or articles. (March 2009)
  • When taking photographs, South Koreans often will use the word "kimchi" in the same way as English speakers tend to use the word "cheese".[20]!
  • Gwangju Kimchi Festival is an annual event held in Gwangju city in southern Korea and is open to locals and tourists.[21]
  • In 20th century U.S. slang, "kimchi" was occasionally used in the phrase "in deep kimchi", a euphemism for "within deep trouble" and was used in a number of awkward situations.[22][23]
  • Kimchi is a big part of the Korean Cooking Drama Sikgaek, where they include Kimchi in many of their dishes.
  • On the cartoon series "Chowder",Chowder has a pet also named "Kimchi", who lives in a cage next to his bed. Kimchi is a brown-colored cloud (an anthropomorphic flatus). He likes things that smell bad, and he "talks" by making flatulent sounds.
  • On the TV show M*A*S*H in the episode "Of Moose and Men", Major Burns mistakes locals burying a kimchi pot for a bomb.

[edit] See also

[edit] References

[edit] Notes

  1. ^ Kimchi goes to space, along with first Korean astronaut Austin Kim Austin Kim
  2. ^ (Korean) The origin of the etymology on Kimchi from Kimchi Expo 2003 website
  3. ^ (Korean) 김치의 이름(명칭) from Hankyorei21
  4. ^ Kimchi Museum Official Website
  5. ^ a b "Kimchi." Yahoo Korean Encyclopedia
  6. ^ "High-tech kimchi refrigerators keep Korea's favorite food crisp". Hong Kong Trade Development Council. 2002-03-14. http://www.tdctrade.com/imn/02031402/food19.htm. Retrieved on 2008-02-14. 
  7. ^ (Korean) "Kimchi in Korea: By Season." Korea Agro-Fisheries Trade Corp.
  8. ^ Bae, Christina. "Kimchi?Korean Fermented Food." University of Bristol.
  9. ^ "Food in Korea". Asianinfo.com. http://www.asianinfo.org/asianinfo/korea/food.htm#KIM%20CHI. Retrieved on 2007-01-30. 
  10. ^ "Kimchi". Tour2korea.com. http://english.tour2korea.com/05food/Introduction/ddt_kimchi02.asp?kosm=m5_1&konum=subm2_2. Retrieved on 2007-01-30. 
  11. ^ a b http://ijs.sgmjournals.org/cgi/reprint/50/5/1789.pdf
  12. ^ Jung-Sook Leea, Gun-Young Heoa, Jun Won Leea, Yun-Jung Oha, Jeong A Parka, Yong-Ha Parka, Yu-Ryang Pyunb and Jong Seog Ahn; Analysis of kimchi microflora using denaturing gradient gel electrophoresis. International Journal of Food Microbiology Volume 102, Issue 2, 15 July 2005, Pages 143-150
  13. ^ Myungjin Kim and Jongsik Chun; Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. International Journal of Food Microbiology, Volume 103, Issue 1, 15 August 2005, Pages 91-96
  14. ^ Raymond, Joan "World's Healthiest Foods: Kimchi (Korea)" Health Magazine. <http://www.health.com/health/article/0,23414,1149143,00.html>
  15. ^ Nan et al., Kimchi and soybean pastes are risk factors of gastric cancer <http://www.wjgnet.com/1007-9327/11/3175.pdf>
  16. ^ Kim et al., Dietary factors and gastric cancer in Korea: A case-control study. International Journal of Cancer 2001; Volume 97, Issue 4, Pages 531-535<http://www3.interscience.wiley.com/cgi-bin/abstract/86513556/ABSTRACT>
  17. ^ http://news.bbc.co.uk/2/hi/asia-pacific/4347443.stm
  18. ^ http://articles.latimes.com/2003/jun/17/entertainment/et-magnier17
  19. ^ from Korea Food Research Institute
  20. ^ Food in Korea (Basic Sauces, Kim Chi, Ceremonial Food, Table Manners and Table Settings, Traditional Korean Meal, Traditional Ceremonial Meal)
  21. ^ Han Aran (2007-10-17). "Mouth-watering kimchi festival underway". The Korean Overseas Cuture and Information Service (KOIS). http://www.korea.net/News/News/NewsView.asp?serial_no=20071017005&part=106&SearchDay=. 
  22. ^ http://www.airbornepress.com/112206southkoreaandkimchee.html
  23. ^ "War Slang: American Fighting Words and Phrases Since the Civil War" By Paul Dickson ISBN 1574887106 pages 240 and 247

[edit] Bibliography

[edit] Further reading

[edit] External links

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