Photograph by Taemin Shin
Kimchi, arguably the most important part of Korean culture, has a rich history dating back over three thousand years. The first Kimchi was born in the form of fermented vegetables made to last during harsh winters. However, it wasn’t until the Joseon Dynasty that red peppers were introduced, giving kimchi the spice and red color we know today. Over time, different regions developed numerous varieties of kimchi, each made from unique ingredients.
Perhaps Kimchi’s great popularity in Korea resulted from the cuisine’s remarkable preserving properties that arise from its inherent fermented nature. It is widely known that Kimchi’s main elements — salt, garlic, ginger, and fish sauce, — promote bacterial growth. When fully fermented, these bacteria create an acidic environment that prevents the growth of other harmful pathogens. Not only does this natural preservation method allow Kimchi to be stored for extended periods, but it also enhances the nutritional value of the fore, especially by promoting the growth of probiotics keen for digestion.
Today, Kimchi’s legacy lives on in Korea, with specialized refrigerators designated for storing Kimchi — meant for Kimchi fermentation and Kimchi fermentation only — becoming the norm in many households. Following the traditional function of kimchi jars that were buried underground to maintain the conditions for fermentation, these refrigerators, unlike standard ones, have precise temperature and humidity controls that can replicate underground-like environments. The units also prevent over-fermentation, which could affect the texture and flavor. Such refrigerators have become a familiar sight in most Korean homes because they provide fresh and well-fermented kimchi all year round.
Like so, Kimchi, characterized by its deep history and numerous variations, continues to stand as one of Korea’s most culturally significant cuisines.