14 Centuries of Flavor
If one food had to be chosen to represent the Korean diet, that food would be kimchi. To people who have not grown up with kimchi as part of their diet its pungent smell and exotic look may be slightly intimidating. But after sampling this tasty dish, it's easy to see why it has long been the culinary obsession of Koreans.
How it all started
The word "kimchi" was derived from the ancient Korean word "ji." Kimchi was also said "chim-chae," which means the immersing of vegetables in a salt solution. Records for kimchi can be traced back to the Age of the Three Dynasties (7th Century).
In order for Koreans to consume vegetables throughout the harsh winter months, they created a recipe in which they salted vegetables and buried them under the ground in large earthenware jars for fermentation. As a result, the vitamins and minerals found in vegetables were preserved, and Koreans were able to retain vegetables in their winter diet.
Changes through the years
Original kimchis used ingredients such as turnip, cucumber, and eggplant. While the staple ingredient of modern kimchi is chili, it was not until the 17th century that chili was introduced to the Korean culture. At the same time, daikon radish began to replace turnips, and Chinese cabbage became the most widely used vegetable. The introduction of these new ingredients gives kimchi the colors that we know today.
Growing Popularity
Although there are many variations of the spicy dish, one thing remains true: Kimchi will always be a staple of the Korean diet. In fact, there are more varieties of kimchi than there are varieties of cheese in France, Hopefully, with the publicity and recognition that kimchi received during the World Cup soccer games held in Korea and Japan, its popularity will continue to grow and reach worldwide.
A Future in Space?
Scientists at the Korea Atomic Energy Research Institute has developed a kimchi specifically for astronauts. Current research indicates that it helps prevents constipation. You can imagine that that could be quite a problem so far from home. Concurrent studies conducted by Ewha Woman's University indicate that stress levels of caged mice are reduced by 30%, and hopefully this will help astronauts handle the stress of the extreme confines of rockets and space stations.
To read the full article about the high tech measures to create rocket-ready kimchi, simply click here.
The earliest records of kimchi are from the 7th Century, during the Chosun Dynasty.