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The word kimchi has 2 possible origins. Some people
believe that it evolved from the native Korean words ji or jimchae (meaning
vegetables soaked in salted water), then later changed its pronunciation to timchae
or dimchae, then to jimchi, and finally kimchi
Another possible origin is as a Korean pronunciation of the Chinese character Ham-tse
or Kam-tse (meaning processed with salted water or pickle vegetables).The earliest recorded account of kimchi is found in the Book of Si-Kyong (a collection of Chinese poetry that was written between 2,600 and 3,000 years ago). It contains a stanza which says, "a cucumber has grown on the bank of the field, and pickle it for worshiping ancestor." This worship was wishing longevity and happiness. Many Koreans at the time of Si-Kyong lived in the Manchurian region, and it is believed that they made kimchi to preserve the vitamins and minerals in vegetables for the long, cold winters in Manchuria. |
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Three Kingdoms Period: Spreading of pickled food The first record found regarding kimchi is during the Three Kingdoms period (57 B.C. - 668 A.D.). The record is written as follows: "The Kogureou People are good at making brewing dreg, malt, bran, and pickling." This implies that fermented food was widely used in every day lives. However, no writings of this period mention seasonings or ingredients. |
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Koryo Dynasty: The appearance of kimchi seasoned with ingredients Kimchi existed by the latter part of the Koryo period (918 - 1392). Various regions developed their own recipes using different spices according to local tastes. Salt, garlic, and fermented fish paste made up the most common spices and garnishes. |
Chosun Dynasty: The introduction of red chili peppersThe 1700s saw the introduction of red chili peppers to Korea. Red peppers and ground pepper powder quickly became popular ingredients. People began to experiment with new spices and vegetables from other countries. In the cold northern area, saltless kimchi contained a little bit of powdered red pepper and salted fish. In the warmer southern area, people used more powdered red pepper and salt. |
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Current Times Kimchi continues to be an important part of Korean meals, especially in these days of healthier eating habits. The nutritional value of kimchi has been studied and found to be bursting in vitamins and minerals. As more people around the world turn to healthier eating habits, kimchi finds it way onto more and more tables internationally. |
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