ONE THOUSAND YEARS OF CULINARY WISDOM
Kimchi is a traditional fermented food of Korea now popular throughout the world. It has many varieties, each of which uses a different main ingredient and has its own distinctive taste and health-boosting benefits. A single kimchi contains more than ten vegetables and condiments that blend well through fermentation to create a rich and savory dish. Additionally, kimchi is loaded with “good bacteria” that strengthens the body’s immune system.
BOASTING A HISTORY OF OVER 1,500 YEARS, AND MORE THAN 200 VARIETIES
Kimchi can be made with practically every vegetable grown on earth, and because each region of Korea has its own kimchi, there are more than 200 varieties of it. Although different in the ingredients used, they are all the same in that the vegetables are salted, mixed with condiments and left to ferment.
The kimchi of different regions clearly stand apart from each other in both taste and appearance. The northern region, which has longer and colder winters, enjoys kimchi made with less salt and less chili pepper powder, and is often more watery than other regions. On the contrary, the kimchi of the warmer southern region tends to be less watery, and it’s saltier and spicier so it lasts longer.
WORLD-RENOWNED FOOD WITH HEALTH-BOOSTING PROPERTIES AND A RICH, SAVORY TASTE
Kimchi is made with a variety of vegetables in combination with a number of condiments. It is a low-calorie food rich in vitamins, minerals, and dietary fibers.
Lactic acids and aromatic components generated during fermentation add a rich flavor unique to kimchi. <Health>, an acclaimed U.S.-based health magazine, selected kimchi as one of the top five healthboosting foods in the world based on its anticancer effect and its high vitamin and lactic acid bacteria content.
GIMJANG, A UNESCO INTANGIBLE CULTURAL HERITAGE OF HUMANITY
In the olden days, women in village got together for gimjang, the practice of making large amounts of kimchi to last through the long winter months when fresh vegetables became scarce.
This longstanding tradition, which is still cherished today, was not just about making kimchi but about bringing together families, friends and neighbors and sharing kimchi. Gimjang, which epitomizes the culture of cooperation and sharing in Korean communities, as well as the advanced culinary science, was listed as one of UNESCO’s Intangible Cultural Heritage of Humanity in 2013.
TIP: KIMCHI REFRIGERATOR
A kimchi refrigerator was designed to replace the traditional clay vessels that were used to preserve kimchi for extended periods of time. This home appliance unique to Korea is equipped with a special temperature control system that keeps kimchi good and fresh until the very last bite. These refrigerators come in two types: a top-loading, closer to the traditional dok that minimizes exposure to external air; and a drawer type that is easier to use.