is ) WiKim ( World Institute of Kimchi of Kimchi Institute World The widespread dissemination of kimchi’s excellence has heightened the interest in kimchi in diverse fields, capable institute an establish to need the creating on all aspects of research of conducting systematic commenced government Korean the kimchi. Therefore, of kimchi. of the value efforts awareness raise to of Institute World the discussions, After extensive the under Januaryon established Kimchi was 2010, 1, its short Despite history, Institute. Research Food Korea effortsgreat Kimchi of has made Institute to World the kimchi,nurture of globalization the kimchi the achieve research. and conduct active industry, fermentation microbial conducting by example, For that analyzed the ingredients of kimchi, research kimchi- developing to able has been Institute the that kill harmful probiotics based lactic acid bacteria this extended and intestines, within human the bacteria probiotic-based new of development the to research Kimchi has of Institute World the Moreover, medicines. starters, thus fermentation customized been developing and excellent with kimchi of development the enabling kimchi and stimulating the and quality taste consistent industry. World Institute of Kimchi Institute of World The Science and Culture of Kimchi and Culture The Science
imagination Science
easy joyful Journey into HealthyJourney Kimchi Easy Series Science Science
23 Easy Science Series Journey into Healthy Kimchi a series of books on science and technology designed designed technology and science on books of a series jointly and distributed public the and manufactured for Planning, Ministrythe by and Future ICT of Science, under the institutes research government-funded the Advancement for Foundation and the Korea Ministry, is series the of purpose The Creativity. and Science of and learn about science read and people to allow to The very in a way. comfortable fun and technology and written institutes the research books are planned by experts, or relevant the institutes from researchers by on scientific issues, stories interesting and deliver achievements and development the research introduce the of opinions vivid the express and institutes, the of researchers. educational of a collection are Series The Easy Science the to that appeal books on sciencetechnology and citizens helping of purpose the for public general enhance and scientific knowledge their cultivate the form that technologies key understanding of their The national competitiveness. backbone of Korea’s and research excellent the disseminate to Series seeks institutes, of the research achievements development technology, and science of fields in the status their raise technicians and scientists of pride the promote and ideas and the creation of new while contributing to between communication facilitating by creativity the rest of society. and scientists and technicians The Easy Science Series is Series Science The Easy Easy Science Series
23
The Science and Culture of Kimchi Journey into Healthy Kimchi The Science and Culture of Kimchi Journey into Healthy Kimchi
World Institute of Kimchi The Science and Culture of Kimchi Journey into Healthy Kimchi
First edition printed on December 1, 2015 First edition published on December 1, 2015
Author | World Institute of Kimchi Plan | Ministry of Science, ICT and Future Planning Publication | World Institute of Kimchi, Korea Foundation for the Publication | Advancement of Science and Creativity Homepage | www.wikim.re.kr, www.scienceall.com
Making | DONGA SCIENCE Co., Ltd. Edit | DONGA SCIENCE Co., Ltd. Address | 7th Floor, 109, Cheongpa-ro, Yongsan-gu, Seoul, 140-877, Korea Tel | +82-2-3148-0745 Fax | +82-2-3148-0809 Homepage | www.dongaScience.com
ISBN 979-11-954378-7-0 03570
* Any books found to contain errors will be exchanged. ** Any unauthorized printing or reproduction of this book is strictly prohibited. *** Any individual or entity that quotes the contents of this book must cite the source. Preface Healthy Kimchi Going Global look into how to develop it. In-depth research on the origins of kimchi and its cultural characteristics will be essential to preserving the traditions of kimchi,
while also helping to guide its development in the modern world. The World
Institute of Kimchi has continued to conduct research projects aimed at the
preservation of the traditional forms of kimchi as well as its globalization.
It is said that smart people are good at cooking. Kimchi represents a legacy This book covers not only the scientific and technological aspects of kimchi which has been handed down to Koreans today by their smart ancestors, who also but also its origins and characteristics from historical, social, and cultural happened to be great cooks. perspectives. This book contains the information accumulated thus far on
As the cultural value of kimchi becomes ever more widely recognized, kimchi, most of which is unknown to the majority of people, and was written
“kimchiology,” or the study of kimchi, has been growing in importance. Likewise, based on research conducted by the World Institute of Kimchi, in an effort to an increasing number of people have been expressing interest in studying and disseminate the scientific and cultural significance of kimchi to a greater number commercializing kimchi. In order to develop the domestic kimchi industry and of people. to establish kimchi as a global food, Koreans need to concentrate on laying By studying the potential developmental directions that Korea’s kimchi the necessary groundwork to achieve both goals in accordance with a firm culture ought to follow from a broad perspective, we believe that we will come understanding of the kimchi culture of Korea. to understand a wider truth, namely that “what is most local (Korean) is most
Whichever direction this effort may take, the development of kimchi should universal.” be carried out based on an understanding of unique kimchi culture of Korea, thereby ensuring that the development and globalization of kimchi proceeds December 2015 apace on a solid foundation. Whether kimchi is modernized, localized, or fused World Institute of Kimchi with other cuisines to suit the diverse tastes of people around the world in this age of globalization, such a modification of kimchi should be done carefully in accordance with the kimchi culture of Korea.
To that end, Koreans need to understand the true essence of kimchi and to Contents
preface ・・・ 004
CHAPTER 1 A Long, Long Time Ago, There was Kimchi CHAPTER 3 Learning about the Ingredients of Kimchi
01 Is Korea Really the Originator of Kimchi? ・・・ 012 01 Can Pumpkins Be Used to Make Kimchi? ・・・ 068 02 What Kind of Kimchi Did King Sejong Eat? ・・・ 016 02 What Kinds of Ingredients Are Used to Make Kimchi? ・・・ 072 03 Has Kimchi Made with Kimchi Cabbage 03 What Kinds of Kimchi Exist around Korea? ・・・ 079 Existed for Less than 100 Years? ・・・ 022
04 Has Red Chili Pepper Changed CHAPTER 4 the Appearance of Kimchi? ・・・ 026 Kimchi and Science Come Together
05 Changes in the Way Kimchi Is Made ・・・ 030 01 Is Kimchi the Product of an Elaborate Food Science? ・・・ 090 02 Does Kimchi Breathe? ・・・ 096 CHAPTER 2 Kimchi Protects Koreans’ Health 03 What Happens When Kimchi Cabbage and Salt Are Combined? ・・・ 100 01 Kimchi Protects Koreans’ Health ・・・ 038
02 Kimchi Supports Agriculture ・・・ 041 03 Kimchi and the Dream of Unification ・・・ 046 04 Is Making Kimchi an Art? ・・・ 048 05 Culture Created by Kimchi ・・・ 054 06 How Did Kimjang Become a UNESCO Intangible Cultural Heritage? ・・・ 057
07 The History of Kimjang ・・・ 060 CHAPTER 5 Kimchi Protects the Health of Koreans CHAPTER 7 Kimchi Is Everywhere
01 Does Kimchi Strengthen the Immune System? ・・・ 106 01 Is There Kimchi in Japan? ・・・ 144 02 Does Kimchi Prevent Lifestyle Diseases? ・・・ 110 02 Kimchi Has Spread around the World ・・・ 146 03 Kimchi instead of Yogurt? ・・・ 113 03 World Institute of Kimchi: Setting the Standard 04 Does Kimchi Slow the Aging Process? ・・・ 116 for Kimchi Culture and Fermentation Science ・・・ 148 05 Kimchi Prevents Cancer ・・・ 119 Image Sources and References ・・・ 154
CHAPTER 6 An In-depth Look at the Kimchi Industry
01 Sale and Mass Production of Kimchi ・・・ 124
02 People All around the World Eat Kimchi ・・・ 126 03 How Is Kimchi Mass Produced? ・・・ 132 04 How Does Mass Produced Kimchi Get to Our Dining Table? ・・・ 134
05 The Science of Kimchi and Fermentation Starter ・・・ 137 CHAPTER 1
01 Is Korea Really the Originator of Kimchi? 02 What Kind of Kimchi Did King Sejong Eat? A Long, Long Time Ago, 03 Has Kimchi Made with Kimchi Cabbage Existed for Less than 100 Years? There was Kimchi 04 Has Red Chili Pepper Changed the Appearance of Kimchi?
05 Changes in the Way Kimchi Is Made 01 Is Korea Really the Originator of Kimchi? tation with a low salt content using a method of lactic acid fermentation, which made Korean kimchi unique. Kimchi is made in the following way: First, kimchi
cabbage or radish is salted by immersing it or fermented fish. Then, the salted cab-
bage or radish is mixed with other seasonings and vegetables (spring onion, garlic,
ginger, chives, mustard leaf, and others) and left to ferment.
The term ‘kimchi’ refers to kimchi cabbage or radish that is salted, mixed with The taste of kimchi differs depending on the ingredients and the fermentation
seasonings such as red chili pepper powder, spring onion and garlic, and then fer- conditions and methods used. During the fermentation process, lactic acid bacte-
mented. It is one of the most representative foods of Korea and boasts excellent ria grow, adding new nutrients, such as organic acids and vitamins, and flavors to
taste, nutrition, and preservability. However, as kimchi has grown in popularity in the raw ingredients. This makes kimchi a rare and complex fermented food that
China and Japan, as well as worldwide, certain people in these two countries have achieves a unique harmony of animal- and plant-based ingredients.
claimed that kimchi originated in their homelands. As such, we are compelled to These characteristics of kimchi are well documented in ancient literature. Ac-
ask, “Upon what grounds are these claims based?” cording to Sangayorok (山家要錄), a cookbook written in the 15th century, kim-
Sigyeong (詩經), written by Confucius (Gongja, in Korean), and believed to be a
compilation of the folk songs from China’s Spring and Autumn Period (771 to 476
BC), mentions salted cucumbers in reference to an old record about pickled veg-
etables. Therefore, China claims that it was the first to develop salted vegetables. Ja-
pan also has a long history of cooking with and eating salted vegetables. However,
it is clear that salted vegetables could have appeared spontaneously in any agricul-
tural region in response to seasonal changes. Likewise, it is difficult to claim that
kimchi originated with such salted vegetables. World Institute of Kimchi World
Another important fact is that although salting and fermenting are both good ⓒ Kimchi refers to kimchi cabbage or radish that is salted, mixed with sea- ways of preserving foods for long periods of time, it is very difficult to ferment sonings such as red chili pepper powder, spring onion and garlic, and then fermented. It is one of the most representative foods of Korea and foods that have a low salt content. However, Koreans managed to achieve fermen- boasts excellent taste, nutrition, and preservability.
012 Easy Science•Journey into Healthy Kimchi CHAPTER 1•A Long, Long Time Ago, There was Kimchi 013 chi had existed in Korea at least since the end of the Goryeo Dynasty (c. 1392). ry of Nutrient-rich Kimchi Sto Indeed, the book mentions various kinds of mulkimchi (water kimchi), such as The
dongchimi (water-based radish kimchi) and nabakkimchi (watery kimchi, similar What Are Salted Vegetables? to dongchimi), as well as jeupjihi, which is made by fermenting fresh vegetables
with seasonings, and kimchi without salt. Chimchaeryu (沈菜類, ‘salted vegetables’) refers to foods that are made mainly of veg- etables mixed with salt and gochujang (fermented red chili pepper paste), ganjang Thus, kimchi is not just a dish of salted vegetables enjoyed by Koreans; it origi- (fermented soy sauce), doenjang (fermented soybean paste), rice wine lees, or rice bran. nated in Korea as well. Denying the true history of kimchi, China claims that Vegetables are salted for both cooking and storage purposes. kimchi originated from its method of salting vegetables, while Japan’s salted food, Chimchaeryu is largely composed of water, so it is not a good source of calories or pro- tsukemono, is only Korean kimchi with the garlic and fermented fish removed and tein, but it is rich in nutrients. It also has a high salt content, which is crucial to human health, and its fiber and lactic acid bacteria are very beneficial for our digestive system. sold under the name “kimuchi,” which is the Japanese pronunciation of kimchi. Furthermore, radish, kimchi cabbage, and red chili peppers—the main ingredients of However, the Codex Alimentarius Commission (an organization that upholds in- chimchaeryu, contain high levels of numerous vitamins. Kimchi and pickles are the ternational food standards) recognized the uniqueness of kimchi in 2001. As a re- most representative types of chimchaeryu. sult, any production of kimchi around the world must adhere to Korea’s traditional
method of making kimchi.
Korea’s position as the home of kimchi was consolidated with the registration of
kimjang, Korea’s traditional method of making kimchi, as a UNESCO Intangible
Cultural Heritage in 2013. UNESCO designates Intangible Cultural Heritages
of Humanity based on thorough investigations of the most significant aspects of
a specific culture. The registration of kimjang as a UNESCO Intangible Cultural
Heritage is considered an acknowledgement on the part of the international com- shuttrstock.com
munity of the unique nature of Korean kimchi. As such, kimchi now not only ⓒ Kimchi and pickles are the representative types of chimchaeryu. The above represents a major part of Korea’s food culture, which cannot be imitated by other picture shows various pickles. countries, but has become a truly global food as well.
014 Easy Science•Journey into Healthy Kimchi CHAPTER 1•A Long, Long Time Ago, There was Kimchi 015 02 What Kind of Kimchi Did King Sejong Eat ?
It is not known exactly who, how, or when Koreans began to make and eat kim-
chi, but we do know that the effort required to make kimchi as well as its nutrient
content has been increasing over time.
How then did kimchi come into existence? Korea, as a small part of Asia, was a
largely agricultural region that focused on harvesting grains, with steamed rice being
the staple dish of the people. As such, carbohydrates made up a large part of the
people’s diet. As salt assists in the digestion of carbohydrates, people began to combine
salt with their foods by mixing it with vegetables, thus making salted vegetables.
They discovered that pickled foods did not perish easily and thus could be stored shuttrstock.com ⓒ and consumed for long periods of time. The early forms of salted food in Korea Unfortunately for King Sejong, who lived during the early Joseon Dynasty (1397~1450), long before red chili pepper was imported and kimchi cabbage became a main ingredient of kimchi, he never had had the op- have undergone many changes over the years, eventually becoming the kimchi that portunity to enjoy the kind of kimchi we eat today. Instead, he would have consumed a tasty kimchi with much of fillings of several ingredients, which will be introduced later in this book. we enjoy today. But what were these specific changes? And what kind of kimchi
did King Sejong, the most respected monarch of the Joseon Dynasty, like to eat? is made with soy-sauce instead of salt), the appearance and use of kimchi changed
During the Goryeo Dynasty, kimchi underwent significant changes, starting considerably. By making these changes, the Korean people, who enjoyed “wet”
with jangajji (salted vegetables without seasonings), which had been widely foods with a high moisture content, gradually reduced the salt content of kimchi,
made and eaten up until that point. By making chimchaeryu (salted vegetables) and developed a way to store this less salty kimchi for a long period of time, thereby
with seasonings, such as spring onion and garlic, and adding it to a broth, such as creating mulkimchi (kimchi in broth, literally meaning “water kimchi”), such as
nabakkimchi (watery kimchi, similar to dongchimi) and jangkimchi (kimchi which dongchimi (water-based radish kimchi).
016 Easy Science•Journey into Healthy Kimchi CHAPTER 1•A Long, Long Time Ago, There was Kimchi 017 vegetables were used instead.
Is there any way to Around the end of the 16th century, vegetables such as pumpkins and red chili make the kimchi peppers began to be imported from foreign countries, among which red chili more delicious? pepper came to be used as the main seasoning in kimchi. This use of red chili
pepper naturally ushered in major changes in the taste and appearance of kimchi.
The use of red chili pepper in kimchi was mentioned in Lee Seo-Gu’s anthology
in the 17th century. At first, cucumbers were mixed with red chili make pepper
to make kimchi, and later, jeotgal (fermented fish) was added in various ways.
Jeungbosallimgyeongje (增補山林經濟), written during the Joseon Dynasty,
recorded the existence of as many as forty-one different kinds of kimchi. The use of
red chili pepper enhanced the preservability of kimchi, leading to a decrease in the use of
salt, which in turn led to an increase in the growth of lactic acid bacteria—over that
Nongsajikseol (農事直說), published in 1492 during the reign of King Sejong of jangajji (salted vegetables without seasonings)—as well as reducing kimchi’s
in the early Joseon Dynasty, provided a good introduction and explanation of fishy odor. With the development of fisheries in the late Joseon Dynasty, more and
agricultural methods that suited the circumstances of the time. Consequently, the more types of kimchi came to include seafood and fermented fish. After the mid-
book allowed agriculture during the Joseon Dynasty to make great progress, which 1800s, the number of cabbage varieties also increased, leading to the maturation
led to major changes in kimchi. The methods of cultivating the ingredients used of the kimchi-making method in which whole kimchi cabbage with seasonings are
as “kimchi paste” for kimchi, which is spread between the kimchi cabbage leaves, inserted between the cabbage leaves—which is the method still used today.
became more advanced, and several vegetable varieties were introduced from Unfortunately for King Sejong, who lived during the early Joseon Dynasty
foreign countries, leading to a diversification of the types of “kimchi paste” used to (1397~1450), long before red chili pepper was imported and kimchi cabbage
make kimchi. As kimchi cabbage, which nowadays automatically springs to every became a main ingredient of kimchi, he never had the opportunity to enjoy the
Korean’s mind whenever they hear or speak of kimchi, was not widely available kind of kimchi we eat today. Instead, he would have consumed a tasty kimchi with
during the early Joseon Dynasty, when radish, cucumber, eggplant, and other much of fillings of several ingredients, which will be introduced later in this book.
018 Easy Science•Journey into Healthy Kimchi CHAPTER 1•A Long, Long Time Ago, There was Kimchi 019 ry of Nutrient-rich Kimchi Sto The
Where Does the Word “Kimchi” Come from? and “ji” had existed previously in the Korean language, or whether Chinese words, such as chimchae and jeo, were adopted by Koreans to indicate the Korean words, or the There are two Korean words for kimchi, namely “kimchi” and “ji.” Prior to the cre- Chinese words were simply changed to kimchi and ji. In particular, “ji” is still used in ation of the Korean alphabet during the reign of King Sejong, Koreans had used only several names for kimchi, such as “seokbakji (kimchi with radish and various seafood)” Chinese characters, among which there were several terms for kimchi, such as “jeo,” “ ji,” and “jeotgukji” (vegetables marinated in salted fish brine). “jiyeom,” and “chimchae.” Therefore, it is unclear whether the Korean words “kimchi” Traces of the old word for kimchi, “dimchae,” can be found in Hunmongjahoe (訓蒙 字會, 1527), a textbook of Chinese characters for children used during the Joseon Dy- nasty. In this book, the pronunciation of the Chinese character jeo (菹) was introduced as “dimchae” in reference to kimchi. While some insist that the Chinese word chimchae (沈菜), which means salted veg- etables, changed over time to form “dimchae,” “ jimchae” and, finally, kimchi“ ,” others maintain that the unique Korean word “dimchae” already existed when Koreans bor- rowed the sound and meaning of chimchae(沈菜) from Chinese. The characterjeo (菹) first appeared in Goryeosa (高麗史, 1451) in a reference to the placing of ceremonial food offerings on a round altar, but we cannot know to which food it referred specifically nor its exact form. An essay about salted radish found in Donggukisanggukjip (東國李相國集, 1241), written by Lee Gyu-Bo, is considered to be the first record to mention kimchi being eaten in the form ofjangajji . National Museum of Korea
ⓒ An essay about salted radish found in Donggukisanggukjip (東國李相國集,1241), written by Lee Gyu- Bo, is considered to be the first record to mention kimchi being eaten in the form of jangajji.
020 Easy Science•Journey into Healthy Kimchi CHAPTER 1•A Long, Long Time Ago, There was Kimchi 021 03 Has Kimchi Made with Kimchi Cabbage Existed for Less than 100 Years?
Whenever Koreans today hear the word “kimchi,” they immediately think of
baechukimchi (kimchi made with kimchi cabbage), but as recently as 100 years
ago, kimchi cabbage was not the primary ingredient of kimchi.
In the 1800s, as the cultivation of kimchi cabbage began to expand in Joseon
Dynasty and a method of making kimchi with whole kimchi cabbage was intro- World Institute of Kimchi World ⓒ duced, kimchi cabbage began to be used frequently in numerous kinds of kimchi. The increased use of whole kimchi cabbage as the primary ingredient of kimchi in- spired people to make their kimchi by filling the spaces between the leaves of the Finally, sometime between 1870 and 1900, Korean farmers succeeded in harvest- cabbage with various additional ingredients used for seokbakji, adding a much richer flavor to the kimchi. ing plump, head-type kimchi cabbage with many leaves. This kind of cabbage was
called “head-type kimchi cabbage” because its leaves overlapped with each other, used for seokbakji, adding a much richer flavor to the kimchi. Since that time, kim-
causing it to grow into the shape of a ball. With the use of this type of cabbage, Ko- chi has been made primarily with kimchi cabbage.
reans began making kimchi by inserting seasonings between the cabbage leaves. A cookbook published in the 1910s outlines, in detail, the method of making
At around this time, the ingredients used to make kimchi diversified signifi- kimchi with whole kimchi cabbage. The method is the same as that used today,
cantly. A particular kind of kimchi called seokbakji included diverse seafood, such whereby kimchi paste is inserted between the leaves of the cabbage and the whole
as small octopus, abalone, yellow corvina, yellowtail, and Chinese herring, as well cabbage is wrapped in the outermost leaf and placed in a pot. Compared with the
as cucumber, eggplant, and radish, and seasonings such as red chili pepper, spring old method of alternately layering the primary ingredients and seasonings in a pot,
onion, and garlic. As mentioned previously, the increased use of whole kimchi cab- kimchi made in this new way allowed the cabbage leaves to absorb the seasonings
bage as the primary ingredient of kimchi inspired people to make their kimchi by more deeply, thus producing a much more harmonious flavor. The whole cabbage
filling the spaces between the cabbage leaves with various additional ingredients was wrapped in the outermost leaf in order to prevent the filler ingredients and
022 Easy Science•Journey into Healthy Kimchi CHAPTER 1•A Long, Long Time Ago, There was Kimchi 023 ry of Nutrient-rich Kimchi Sto The
A Good Combination of Kimchi and Sweet Potato
Kimchi is made by salting kimchi cabbage. Thus, there have been times where people were reluctant to eat kimchi due to various health conditions, such as adult diseases, that high salt consumption was suspected of causing. However, the health concerns associ- ated with any food can be addressed by determining the proper portion of food to eat. shuttrstock.com ⓒ Kimchi has a salt content of two to three percent. Salt, itself, is an essential mineral A cookbook published in the 1910s outlines, in detail, the method of making kimchi with whole kimchi cab- bage. The method is the same as that used today, whereby kimchi paste is spread between the leaves of for our health. However, if it is consumed to excess, it can be very harmful. The ideal salt the cabbage and the whole cabbage is wrapped in the outermost leaf and placed into a pot. content for kimchi, in terms of flavor as well as health, is two percent, and this salt con- tent should be maintained for every kilogram of kimchi made. If not enough salt is used, seasonings from flowing out. the kimchi will spoil quickly. And the preservation of kimchi in the optimum condition Previously, radish had been cut into four pieces and put into the kimchi. People ensures nutrient-rich and tasty kimchi. cut fish scale shapes with a knife into the top layer of the radish by rotating the The ideal temperature range at which kimchi should be stored ranges from zero to
radish, and kimchi pastes were inserted into the scales to make bineul (fish scale) five degrees Celsius. At this temperature, it can be stored for up to three months. If the storage temperature is below zero, the kimchi will freeze, significantly reducing its flavor. kimchi with whole kimchi cabbage, allowing the seasonings to permeate into the Of the foods that pair well with kimchi, those rich in potassium are particularly ingredients with imparting a pleasing flavor and giving an attractive appearance to favored. Sweet potatoes are very high in potassium and an excellent match for kimchi. the kimchi. Potassium supports the body’s natural process Since then, the method of making kimchi has remained more or less the same. of removing sodium from its system. Besides sweet potatoes, foods such as spinach, bananas, Significant changes in the method include the use of more red chili peppers and a soybean, kelp, and tomatoes all go particularly method of using moisture from the ingredients themselves instead of adding meat well with kimchi, and assist in removing so- shuttrstock.com broth or water. dium from the human body. ⓒ Sweet potatoes, which are very high in potassium, are an excellent match for kimchi.
024 Easy Science•Journey into Healthy Kimchi CHAPTER 1•A Long, Long Time Ago, There was Kimchi 025 04 Has Red Chili Pepper Changed the Appearance of Kimchi?
Around the time of the Imjin War (Japan’s invasion of Joseon in 1592), the in-
troduction of red chili pepper to the country brought about major change in Ko-
rea’s food culture. At first, people did not use red chili pepper as a food ingredient
sanchodoenjang
directly. Instead, it was used to replace (Chinese pepper soybean wikipedia ⓒ paste), cheonchodoenjang (akane pepper soybean paste), and other kinds of soy- Around the time of the Imjin War (Japan’s invasion of Joseon in 1592), the introduction of red chili pepper to the country brought about a major change in Korea’s food culture. bean pastes and sauces. As Koreans found gochujang (fermented red chili pepper
paste), which was originally made as a medicine, tastier over time, they started de- kimchi? As people gradually realized that red chili pepper was much more effective
veloping it as a food. than the other seasonings typically used in kimchi, its use increased considerably.
Jeungbosallimgyeongje (增補山林經濟, 1766) introduced the method of making As red chili pepper boosts the lactic acid fermentation process, it allowed kimchi
gochujang which would eventually replace akane, and the way of using red chili to be stored for much longer periods of time, thereby naturally reducing the use of
pepper as a seasoning in kimchi. When red chili pepper was first introduced to salt. It was around that time, when red chili pepper became a major ingredient of
Korea, poor people used it to relieve hunger. It wasn’t until later that it came to be kimchi, that kimchi acquired its red color. It also looked and tasted better.
used as a food ingredient by the yangban (ruling class of the Joseon Dynasty), after Imwonsibyukji (林園十六志, 1827), written by Seo Yu-Gu, contains the follow-
which it appeared in numerous records. ing sentence: “It is better to add red chili pepper along with Chinese pepper. Eat-
It seems that red chili pepper eventually replaced other spicy vegetables, such as ing kimchi (made) with red chili pepper gives one the feeling that live spring has
Chinese pepper, akane, geomok, and coriander, which had been used as seasonings come.” This sentence clearly expresses how Koreans perceived the changes occur-
in kimchi. It may also have been used as a garnish. ring in kimchi at that time.
So when did red chili pepper come to be considered an essential ingredient in
026 Easy Science•Journey into Healthy Kimchi CHAPTER 1•A Long, Long Time Ago, There was Kimchi 027 ry of Nutrient-rich Kimchi Sto The
The Diverse Uses of Red Chili Pepper as a poison, and that it was used to make weapons. Burning red chili pepper produced a spicy smoke, causing severe eye irritation in enemy combatants. Moreover, when In the Joseon Dynasty, people used red chili pepper for diverse purposes, not only red chili pepper powder was thrown into the eyes of the enemy, it caused great pain, as a food. Its spiciness was said to generate heat that aided blood circulation, so people forcing them to retreat. It was also mixed with other ingredients and used to create a sometimes carried it in a pouch against their stomach or in beoseon, or Korean socks. poison arrow known as the bimongpo, and another poisonous weapon called the ch- From this, we can infer that it was likely used as a kind of portable hand-warmer as well. anyeolbisasinmu. Therefore, spicy red chili pepper played a significant role in warfare. Red chili pepper was also The importance of red chili pepper does not end there. It also has a special meaning used as a weapon. Jibongyuseol for Koreans from a cultural perspective. Since ancient times, Koreans have believed that (芝峰類說, 1613), a book writ- the color red repels evil spirits, and red chili pepper played into this belief. By hanging ten by Lee Su-Gwang, a scholar a string of charcoal and red peppers over the door, Koreans believed that they could during the Joseon Dynasty, keep evil spirits away from newborn babies and help them grow up to be healthy and contains the following passage: strong. Although red chili pepper was introduced relatively late in Korea, at around the “Nammancho (red chili pep- time of the Imjin War, it is now deeply rooted in both the culture and the livelihood of per) is a strong poison. It was (virtually all) Koreans and has become inseparable from them. first introduced from Waeguk (Japan) and is commonly called waegyeoja (Japanese mustard). Recently, farms have begun cul- tivating it. Jumak (inn) sells red chili pepper with soju (tradi- tional Korean alcohol), causing shuttrstock.com ⓒ more than a few deaths….” This Although red chili pepper was introduced relatively late in Korea, at around the time of the Imjin War, it is now deeply indicates the author’s belief that rooted in both the culture and the livelihood of Koreans and has become inseparable from them. red chili pepper could be used
028 Easy Science•Journey into Healthy Kimchi CHAPTER 1•A Long, Long Time Ago, There was Kimchi 029 05 Changes in the Way Kimchi Is Made
Salted vegetables, the precursor of kimchi, are believed to have existed in Korea
since ancient times.
Due to the cultural exchanges and agricultural similarities between Korea and
China during Korea’s Three Kingdoms Period, the salted vegetables of the two World Institute of Kimchi World
countries were nearly identical. ⓒ In the mid-Joseon Dynasty, with the emergence of more diverse methods of salting vegetables However, in the Goryeo Dynasty, jeo (菹) underwent significant innovation. and the addition of various kinds of seasonings, the first method of making kimchi was devel- oped. It involved salting the chosen vegetables, dehydrating them, and mixing them with spices. The increased diversity of the ingredients of kimchi and the diversity of methods
of immersing such ingredients led to numerous developments in the actual altar mentioned in Goryeosa (高麗史) is similar to that used in China’s national
methods of making kimchi, such as yangnyeomkimchi (seasoned kimchi with the ceremonial rites, the jeo used in the Korean rites is assumed to be salted vegetables.
addition of various seasonings) and mulkimchi (kimchi in broth, literally meaning From the Goryeo Dynasty, the Korean method of making salted vegetables began
“water kimchi”). to differ from those of China and Japan. The method of making seasoned chimchae,
The first direct reference to jeo (菹), the method of completely immersing salted to which spicy vegetables such as water parsley, ginger, garlic, and spring onion were
vegetables in salty water, the precursor of kimchi, appeared in Goryeosa (高麗史), a added, became more widely used, and mulkimchi appeared as well, indicating the
work of ancient Korean literature. development of kimchi more advanced than that of the existing kimchi, or jangajji
The description of food served on a round altar in Goryeosa (高麗史) mentions (salted vegetables without seasonings). The greater diversity in the ingredients of
four kinds of kimchi, including minari (water parsley) jeo, buchu (chives) jeo, juksun kimchi and the methods of preparing those diverse ingredients, such as yeomje (salt)
(bamboo shoot) jeo, and mu (radish) jeo. It is the first record of jeo in Korean and jangje (soybean sauce), contributed to the development of a type of kimchi,
literature, although it does not explain how to make it. Moreover, as the round quite unlike jeo, that may be regarded as a predecessor of modern-day kimchi.
030 Easy Science•Journey into Healthy Kimchi CHAPTER 1•A Long, Long Time Ago, There was Kimchi 031 Also from this time, jeotgal (salt-fermented fish), ganjang (fermented soy sauce), been adopted as the primary ingredient. Also, the method of mixing the primary
chojang (red chili pepper paste with vinegar), doenjang (fermented soybean paste), ingredients with seasonings or inserting seasonings between the leaves of kimchi
and manueljeup (garlic juice) began to be used to salt vegetables, and seasonings cabbage had not yet been developed. As a result, in addition to the water that came
such as sugar and vinegar started to be used as well. Diverse forms of kimchi were out of the vegetables during the fermentation process, more water or meat or fish
developed using various meats and fish, such as pheasant, chicken, oyster, abalone, broth was added, making the kimchi much more watery than it is today.
shellfish, and small octopus, as well as kimchi with added fruit, such as citrons and Before red chili pepper began to be widely used as an ingredient of kimchi in the
Asian pears. Strong seasonings were also added, such as coriander, and Chinese late Joseon Dynasty, the forms of kimchi developed in the Goryeo Dynasty had
pepper, as well as various types of seaweed, such as cheonggak (sea staghorn). remained largely unchanged, except for the use of more diverse ingredients and
Written in the 1700s, Jeungbosallimgyeongje introduces, in detail, methods of seasonings and changes in the salting methods.
making various forms of kimchi. In particular, it outlines remarkably advanced— Around the time of the Imjin War, red chili pepper was introduced to Korea and
and secret—methods for improving the flavor of kimchi by using dried shrimp eventually became widely used as an ingredient of kimchi as people realized that it
powder or shrimp flesh. was more effective than existing seasonings. The widespread use of red chili pepper
In the mid-Joseon Dynasty, with the emergence of more diverse methods of naturally led to fundamental changes in kimchi.
salting vegetables and the addition of various kinds of seasonings, the first method Along with garlic and ginger, the use of red chili pepper in kimchi effectively
of making kimchi was developed. It involved salting the chosen vegetables, removed the fishy odor of jeotgal (salt-fermented fish), leading people to use more
dehydrating them, and then mixing them with seasonings. Specifically, this jeotgal in their kimchi. This extended the fermentation and storage period of kimchi,
method involved washing the vegetables thoroughly, salting them in water for and allowed it to maintain its flavor for a longer period of time. The redness of red
one day, washing them again, alternately layering the salted vegetables with other chili pepper also gave kimchi a more distinctive, attractive appearance.
ingredients and seasonings in a pot, and finally filling the pot to the brim with Recently, many people have been attempting to improve the health properties,
salt water. The pot was then sealed and buried underground until the kimchi was storage period, and flavors of kimchi by researching kimchi-making methods as
sufficiently fermented. well as adding various kinds of functional and special ingredients. As these efforts
Kimchi made at that time differed from modern-day kimchi in that the use of have been making great progress, we expect to see positive developments in kimchi-
red chili pepper powder was not yet widespread and kimchi cabbage had not yet making methods in the near future.
032 Easy Science•Journey into Healthy Kimchi CHAPTER 1•A Long, Long Time Ago, There was Kimchi 033 ry of Nutrient-rich Kimchi Sto The
Korean Proverbs That Mention Kimchi •The kimchi pot breaks in February. ▶ This expression refers to the strong winds that are common in the lunar month of As it forms an integral part of Korean culture and history, kimchi often appears in February. many old Korean proverbs. To show how deeply rooted kimchi is in the lives of Koreans, •Yeolmu (young radish) that is unripe smells bad. we will now introduce some proverbs that mention kimchi. ▶ This expression refers to how some unripe vegetables or fruits tend to smell bad, and is used to describe a young, immature person who often misbehaves. •Anyone can become pakimchi (spring onion kimchi). •Kimchiguk (liquid from the ingredients of kimchi) from a traveler is ▶ This expression refers to the appearance of anyone who is tired and lacks energy. too dirty for me to accept and too good to give to others. •Someone who drinks kimchiguk (the fluid that comes out from ▶ This expression refers to things that one doesn’t want to have but which one kimchi) even when there is no one willing to give him/her tteok (rice doesn’t want to give away to others either. cake). •A fool who tries to eat kimchiguk with chopsticks. ▶ This expression refers to the kind of person who misjudges the intentions of others ▶ This expression is used to ridicule people who foolishly attempt to do something and always expects something from others. that is obviously impossible. •If the cabbage for making winter kimchi goes bad, problems will •After eating kimchiguk, he strokes his moustache. arise in the household. ▶ By using the image of someone stroking their moustache after eatingkimchiguk , pre- ▶ If the kimchi cabbage intended to be used to make kimchi for the winter is mis- tending that it is delicious when it is not, this proverb is used in reference to some- handled, it will freeze and become soft. This proverb implies that kimjang kimchi one who pretends to be smart after doing something trivial. cabbage should be stored properly so that it does not freeze. •Kimchi is a semi-main dish. ▶ This expression refers to how important kimjang kimchi is to the diet of Koreans. •An empty kimchi pot from which all the kimchi has been eaten. ▶ This expression refers to people whose eyes have become sunken due to illness or hunger as well as to things that have become useless.
034 Easy Science•Journey into Healthy Kimchi CHAPTER 1•A Long, Long Time Ago, There was Kimchi 035 CHAPTER 2
01 Kimchi Protects Koreans’ Health
02 Kimchi Supports Agriculture
03 Kimchi and the Dream of Unification Kimchi Protects 04 Is Making Kimchi an Art? Koreans’ Health 05 Culture Created by Kimchi
06 How Did Kimjang Become a UNESCO Intangible Cultural Heritage?
07 The History of Kimjang 01 Kimchi Protects Koreans’ Health Vegetables are high in vitamins and minerals, but many people tend to avoid eating them due to their tough texture and bitterness. Koreans have attempted to
discover methods of both storing vegetables and enhancing the taste of vegetables
over time, and kimchi is the result of such attempts. Therefore, if people eat more
kimchi, which contains the same high levels of vitamins and nutrients but is softer
Kimchi is eaten by Koreans with nearly every meal. It was an essential food for and tastier, they will be able to reduce their calorific intake while simultaneously
our ancestors in the past and is still a major part of the Korean diet. And not only improving their health.
is it delicious, but it also promotes general health.
Maintaining a good balance of the body is the best way to keep ourselves healthy.
However, recently, Koreans have suffered from a bodily imbalance due to the
increased consumption of high-calorie foods. Therefore, Koreans today need to
moderate their calorie intake and consume sufficient amounts of vitamins and
nutrients.
‘Calorific substances’ refers to sugar, fat, and protein, which act as fuels for the
human body, just like gasoline for a car. And just as cars run best on high-quality
fuel, so the human body also needs calorific substances to function properly.
Taking the analogy a step further, as cars need not only petroleum but also
lubricants to run smoothly, the human body also requires regulative substances
that function as lubricants to properly maintain its metabolism. Those regulative
substances are vitamins and minerals.
Good health requires a balanced intake of calorific and regulative substances. In
this regard, kimchi is an ideal food, as it is low in calories and contains high levels
of essential vitamins and nutrients.
038 Easy Science•Journey into Healthy Kimchi CHAPTER 2•Kimchi Protects Koreans’ Health 039 Moreover, kimchi is rich in vitamins and lactic acid, which is created during 02 Kimchi Supports Agriculture the fermentation process, as well as many other kinds of minerals. Yet it is low
in carbohydrates, fat, and protein. About 100 grams of baechukimchi (kimchi
made with kimchi cabbage) contains approximately 18.3kcal. A 1,000-gram meal
consisting of 300 grams of carbohydrates, 100 grams of fat, and 100 grams of
protein, accompanied by 500 grams of kimchi, would provide about 2,655 kcal in Not only does kimchi promote the general health of Koreans, but it also supports
total, making it a perfect meal in a balanced diet. Korea’s agricultural sector, the foundation of the Korean economy. How does it do
However, if one were to reduce the amount of kimchi, creating a 1000-gram this?
meal composed of 500 grams of carbohydrates, 200 grams of fat, 200 grams The majority of Korean farms earn income by producing rice, kimchi cabbage,
of protein, and only 100 grams of kimchi, the total calories would amount to radish, red chili pepper, garlic, spring onion, onion, and a variety of other crops.
4,631kcal, nearly two times more than the recommended daily intake. Also, the The Korean government has put in place a scheme in which direct payments
lack of vitamins and minerals in such a meal would result in the excess energy being are made to farmers per hectare of rice, the major crop cultivated in Korea, as a
stored as fat, which would in turn lead to weight gain and poor health conditions. safety net. This helps keep the price of rice stable. However, the prices of other
Therefore, eating appropriately sized portions of kimchi with every meal is an crops fluctuate significantly, introducing a degree of instability to the agriculture
effective way of controlling one’s calorie intake and achieving a balanced diet. industry.
Besides vitamins and minerals, kimchi is rich in functional compounds, such In particular, whenever the demand for crops used as ingredients in kimchi -
as immunity-boosting compounds and antioxidants, making the consumption of such as kimchi cabbage, radish, red chili pepper, garlic, spring onion, and onion
kimchi an excellent way to prevent disease and promote health. - decreases, and their supply becomes unstable, the prices of these crops tends
to fluctuate. Therefore, a similar scheme should be set up for the crops used as
ingredients in kimchi, so as to stabilize their supply and the price of kimchi. A few
years ago, Korea had an excellent onion harvest, pushing down the price of onions
and inflicting major financial losses on onion farmers as a consequence. This type
of disaster will continue for as long as the government fails to control the supply
040 Easy Science•Journey into Healthy Kimchi CHAPTER 2•Kimchi Protects Koreans’ Health 041 kimchi market.
The basic reason for this growing demand for Chinese kimchi is that it is cheaper
than its Korean counterpart. In Korea, the import of Chinese kimchi has increased
steadily since 2000, reaching a current import volume of 220,000 tons per year,
valued at US$ 120 million. This has reduced Korea’s demand for kimchi cabbage
by about 440,000 tons per year, and the country’s demand for other kimchi-related
crops has also dropped accordingly. If this trend continues, it is estimated that
4,400 jobs in Korean kimchi factories will be lost.
As many rural Koreans struggle financially, it would be unreasonable to insist
that they eat the more expensive Korean kimchi. Instead, Koreans should be
naturally induced to buy Korean kimchi by enhancing its price competitiveness. To
achieve this, the kimchi producing process needs to be mechanized and automated,
through a scientific approach, thereby reducing the price, improving the taste, and
stabilizing the supply of Korean kimchi.
and demand for such crops. Korean kimchi should be widely consumed by Koreans so as to protect the
If the price of kimchi cabbage, the primary ingredient of kimchi, and the prices country’s agriculture industry, as well as the livelihoods of inhabitants of farming
of other agricultural crops related to kimchi production are kept stable, it would villages, and to preserve the unique taste of Korean kimchi. To that end, the
help increase the number of kimchi producers in Korea and improve the taste and interest of all Koreans is essential.
quality of Korean kimchi. Such mass production of high quality kimchi would, in
turn, contribute to an increase in Koreans’ consumption of kimchi.
However, as the prices of these crops remain unstable, Korean kimchi will
continue to lose market share to Chinese kimchi. The import of Chinese kimchi
into Korea has been increasing year after year, posing a major threat to the domestic
042 Easy Science•Journey into Healthy Kimchi CHAPTER 2•Kimchi Protects Koreans’ Health 043 ry of Nutrient-rich Kimchi Sto The
What Is the Direct Payment Scheme stabilization policies, the EU has implemented schemes for direct compensation payments, for Rice Farmers? direct environment-related payments, and direct payments for unfavorable agricultural conditions. Elsewhere, the U.S. operates programs for autonomous production contracts The ‘direct payment scheme for rice farmers’ is a government program by which and direct payments for environmental preservation, while Japan has instituted a certain amount of financial support is provided to rice farmers per hectare of rice schemes to provide compensation for all crop cultivation, and direct payments for paddy as compensation for the production of rice for public purposes, including flood unfavorable agricultural conditions, as well as to stabilize rice farming management. . control and environmental preservation. The program aims to stabilize the price of In a similar manner, Korea should protect its kimchi market by expanding its rice by purchasing a certain quantity of rice at one time. The funds are paid directly to management—at the government level—of not only rice crops but also kimchi cabbage farmers based on the number of hectares under cultivation only. and all other ingredients used in kimchi. A scheme for direct payments for other crops Any agricultural land used for rice farming for not less than one year during the was launched several years ago, but it excluded kimchi cabbage. Therefore, the price of preceding three years qualifies for the program, but farms wishing to be accepted on kimchi cabbage has been subject to large fluctuations depending on the supply, causing the program must comply with certain conditions, such as the shape and operation of financial damage to farmers as well as to consumers. Therefore, the Korean government their rice paddies, and participate in programs to reduce the use of chemical fertilizers is seeking measures to stabilize the cultivation of kimchi cabbage. In December 2014, and agricultural pesticides. MAFRA (Ministry of Agriculture, Food, and Rural Affairs) amended the guideline The direct payment program regarding the implementation and enforcement of a system for issuing orders to control was introduced in 2001, after price the supply of kimchi cabbage, and is also preparing to set forth detailed criteria for the subsidies and government purchases issuance of such orders. of agricultural produce at inflated Upon the issuance of such an order, any kimchi cabbage that fails to meet a certain prices were prohibited by the World standard of quality must be taken off the market. The annual production of kimchi Trade Organization. This particular cabbage amounts to 1.8 million tons on average, but in high-yield years large amounts scheme is used in advanced countries of cabbage are wasted, while in low-yield years the price increases substantially. The World Institute of Kimchi World ⓒ such as the U.S., the EU, and Japan. Korean government is preparing several measures to prevent such situations and bring Korea should protect its kimchi market by expanding its management—at the government level—of not While many foreign countries have greater stability to the production of kimchi cabbage, and the Korean people are only rice crops but also kimchi cabbage and all other ingredients used in kimchi. reduced their agricultural price looking forward to the day when Korean kimchi is widely available at reasonable prices.
044 Easy Science•Journey into Healthy Kimchi CHAPTER 2•Kimchi Protects Koreans’ Health 045 03 Kimchi and the Dream of Unification In a way, kimchi will nurture the national economy of a united Korea. Due to the increased importation of inexpensive kimchi from China, the Korean kimchi
industry is struggling. One potential solution to this problem would be to use
kimchi cabbage cultivated in the high-altitude regions of North Korea. A stable
supply of kimchi cabbage is essential to maintaining the stable production of
It has been more than sixty years since Korea was divided into South and North. baechukimchi (kimchi made with kimchi cabbage), which is consumed throughout
Now, Korean unification needs to be achieved in order to ensure the prosperity of the year. However, in the summer, kimchi cabbage grows only in regions with an
the Korean people. From an economic perspective, the costs of maintaining a divid- average altitude of at least 700 meters above sea level, which limits the supply and
ed Korean Peninsula far exceed those of unification. Furthermore, there is a survey causes the price to increase, thereby causing the price of kimchi to increase as well.
that shows unification would improve the general well-being of the Korean people. Therefore, cultivating summer kimchi cabbage in the wide expanse of the Gaema
As there are now many differences between the respective societies of South and Plateau in North Korea would increase the production and supply of kimchi and
North Korea, considerable momentum will be required to unite the two countries. push down the price, thus supporting the development of the Korean kimchi
Some people claim that kimchi, which is enjoyed equally by both Koreas, could industry. In return, South Korea could offer its excess rice harvest to North Korea,
serve as an important factor in restoring the homogeneity of the Korean people setting the stage for the two Koreas to work together and support one another. The
and ushering in an era of unification. To Koreans, kimchi is more than just Korean people await the day when all Koreans will be able to hold a kimchi festival
a cherished food. With the protracted division of the Korean Peninsula, the together in a spirit of unification.
respective standards of living and the mindsets of North and South Koreans have
diverged significantly. However, both South and North still use the same language
and have maintained a similar food culture. Therefore, food, including kimchi,
could be a good starting point for unification. Fortunately, kimchi is still a daily
staple in the diets of both Koreas, thus making kimchi a potential catalyst for the
unification of the two Koreas.
What role will kimchi play after unification?
046 Easy Science•Journey into Healthy Kimchi CHAPTER 2•Kimchi Protects Koreans’ Health 047 04 Is Making Kimchi an Art? kimchi is born of harmonization. This harmonization of kimchi’s
constituent ingredients mirrors the
trend toward multiculturalism
worldwide, and kimchi may serve as
By mixing together different ingredients, various types and flavors of kimchi can an example of global harmonization World Institute of Kimchi World be created. The combination of vegetables, including kimchi cabbage, radish, red in such a multiracial and multicultural ⓒ kimchi harmonizes the flavors of each ingredient while preserv- chili pepper, garlic, and spring opinion, with additional ingredients such as fer- world. Korea, which was once a country ing the unique characteristics of each.
mented shrimp, produces a harmonious flavor. Using a unique method of ferment- made up of a single ethnic group, has now become a multi-ethnic, multicultural
ing vegetables, kimchi harmonizes the flavors of each ingredient while preserving society, such as the U.S., China, and France. More and more people from different
their unique characteristics. cultures are making their home in Korea, while Koreans are increasingly settling
This beautiful harmonization can be compared to the harmony of music. In an down all over the world. We are living in a truly multicultural world in which
orchestra, all of the instruments come together to create one piece of music, but the divisions between ethnic groups are fading. For the international spouse
each plays a different role. The violin, cello, flute, trumpet, and tympani all have of a Korean national, food represents an important route to gaining a better
different sounds and appearances, yet they manage to create harmony together. understanding of Korean culture. For example, when a daughter-in-law from a
The same goes for kimchi. Each ingredient should retain its own unique foreign county makes kimchi with her Korean mother-in-law, it deepens their
taste, but none should stand out from the others. Kimchi cabbage is salted and understanding of each other.
then mixed with other ingredients, such as red chili pepper powder, garlic, and Kimchi is a unique food in that it achieves a perfect balance among its various
spring onion, producing a particular flavor. Fermentation then promotes the ingredients. As with kimchi, if several peoples and ethnic groups mingle and create
harmonization of the different tastes. If too much red pepper powder overpowers harmony with one another, world peace will become a real possibility. We hope
the flavor of the garlic, the unique taste of kimchi will not materialize. As such, that kimchi serves as an example of how world peace and reconciliation can be
the harmonization of the ingredients is critical to making good kimchi. The achieved.
harmonization of each one with the others becomes an art form. In other words,
048 Easy Science•Journey into Healthy Kimchi CHAPTER 2•Kimchi Protects Koreans’ Health 049 ry of Nutrient-rich Kimchi Sto The
Male Scholars’ Interest in Kimjang
050 Easy Science•Journey into Healthy Kimchi CHAPTER 2•Kimchi Protects Koreans’ Health 051 ry of Nutrient-rich Kimchi Sto The
052 Easy Science•Journey into Healthy Kimchi CHAPTER 2•Kimchi Protects Koreans’ Health 053 05 Culture Created by Kimchi cultivated and prepared the ingredients for kimjang throughout the year. By bringing communities and households together to share in the labor, kimjang came
to form a unique part of Korean culture, in which people express their gratitude
and affection for one another through the act of making kimchi.
Kimjang has changed very little over time. It is particularly rare for such an
Kim Koo, who wrote under the pen-name “Baekbeom,” was an independent agriculture-based tradition from ancient times to have persisted and survived
activist during Japan’s colonial rule of Korea. He once said, “There is obviously a throughout the period of industrialization. For Koreans, kimchi is a food that
‘people’ that shares ties of blood and history. Just as my body cannot be another’s, embodies the spirit of Korea and kimjang culture, and displays the Korean people’s
this people cannot become that people,” expressing his deep feelings about the great capacity for cooperation, which is a major value and asset of Korean culture.
uniqueness of the Korean people. During their 5,000 years of history, the Korean As such, kimchi represents not only the taste of the Korean people, but also their
people have developed methods of fermenting soybeans and vegetables, around unique way of thinking.
which a certain food culture has grown. In 2013, Korea’s kimjang was designated a UNESCO Intangible Cultural
Kimjang is annual event held to make large amounts of kimchi in preparation for Heritage of Humanity. UNESCO is an institution of the UN that was established
the winter. In ancient times, when food storage options were very limited, kimchi to promote world peace and human development by facilitating international
was a major side dish during the winter. Well-fermented kimjang (the process of cooperation in the sphere of intellectual activity. Once heritages are registered with
making kimchi for winter) kimchi served as a good source of protein, vitamins, and UNESCO, these cultural values are preserved and recognized worldwide. Even
other nutrients during the winter season, when vegetables were scarce. As kimjang before receiving the recognition of UNESCO, Korea had continued to promote
had to be done quickly in a short period time, during an one-month period generally the value of kimjang and its culture of making kimchi.
falling somewhere between November and December, people had to help one another. In 2012, the Cultural Heritage Administration of Korea conducted various
Therefore, kimjang became one of the largest household events in Korea. It was perception surveys and citizens’ ballots, exchanged information with local
an important event for the husband, as the head of the household, as well as for the autonomous organizations, and made contact with UNESCO. As a result,
housewife. Husbands had to secure a large sum of money to buy the materials for kimjang was registered on a preliminary list of UNESCO and subjected to
kimjang, and prepare to bury the kimjang pots underground, while the housewives several rounds of thorough screening. Finally, on December 5, 2013, UNESCO’s
054 Easy Science•Journey into Healthy Kimchi CHAPTER 2•Kimchi Protects Koreans’ Health 055 06 How Did Kimjang Become a UNESCO Intangible Cultural Heritage?
In 2013, kimjang, Korea’s traditional method of making and sharing kimchi, was
registered as a UNESCO Intangible Cultural Heritage of Humanity. At around
this time, China had intentionally raised a controversy regarding the origins of World Institute of Kimchi World ⓒ For Koreans, kimchi is a good food that embodies the spirit of Korea, and kimjang kimchi, while Japan’s “kimuchi” was gaining in popularity. Amid such a scenario, culture, in which people come together and help one another, and displays the Kore- an people’s great capacity for cooperation, which is a major value of Korean culture. the registration of kimjang as a UNESCO Intangible Cultural Heritage served as
Intergovernmental Committee for the Safeguarding of Intangible Cultural an official recognition of the uniqueness of Korea’s kimchi.
Heritage registered ‘Kimjang’ (Kimjang: The Making and Sharing of Kimchi in Essentially, kimchi is Korean salted vegetables mixed with seasonings and
the Republic of South Korea) on the representative list of UNESCO’s Intangible fermented fish. All across Korea, regardless of class or region, it is an essential part
Cultural Heritage of Humanity. Numerous characteristics of kimjang were highly of every meal. Kimjang culture, the process of making and sharing kimchi, affirms
evaluated, particularly the way in which kimjang represents a culture that has the identity of Koreans and serves as an important opportunity for fostering
been passed down for numerous generations of Korean families; the promotion of cooperation among family members. In addition, kimjang culture serves as a
communication among domestic and overseas communities through a common reminder of the importance of living in harmony with nature.
food culture, thereby embodying the notion of intangible heritage; and the Kimjang preparation follows a yearly cycle. In spring, households acquire
cultural value of communities that make kimchi together, thus constituting a shrimps, anchovies, and other types of seafood for the salting and fermentation
unique cultural property of Korea. In short, kimchi, the representative fermented process. In summer, they buy sea salt for the brine. In late summer, red chili
food of the Korean people, and kimjang culture have been recognized as important peppers are dried and ground into powder. Late autumn is kimjang season, when
elements of Korean culture that represent the identity of the Korean people, who communities acquire large quantities of kimchi cabbages, ensuring that every
have long cherished a spirit of cooperation and sharing. household has enough to make it through the long, harsh winter. In early winter,
056 Easy Science•Journey into Healthy Kimchi CHAPTER 2•Kimchi Protects Koreans’ Health 057 allows Koreans to share their affection with their neighbors, consolidates unity
among them, and, as an intangible cultural heritage, provides Koreans with a sense
of identity and belonging.
Third, kimjang facilitates dialogue among the many domestic and overseas
Korean communities based on a common food culture using natural ingredients,
thereby embodying a hidden heritage.
Fourth, kimjang culture has promoted the creative development of methods of
producing kimchi and its ingredients, based on the different regional ecosystems
and environments, and over long periods of time, through the regular preparation
of large quantities of kimchi.
Lastly, kimjang is now an important part of the Korean identity. The fact that,
even in this era of urbanization, westernization and commercialization, Koreans
continue to make kimchi with their families or receive kimchi made by their
relatives shows that kimjang still plays an important role in uniting contemporary
World Institute of Kimchi World Korean families, communities, and society as a whole. ⓒ Even in this era of urbanization, westernization, and commercialization, Koreans continue to make kimchi with their families or receive kimchi made by their relatives.
housewives monitor the weather forecasts to determine the most favorable date
and temperature for commencing the production proper of kimchi. Korea’s
kimjang culture is meaningful in several ways.
First of all, as kimjang includes all citizens, it unites the entire country into one
community.
Second, kimjang, which has been handed down over numerous generations,
058 Easy Science•Journey into Healthy Kimchi CHAPTER 2•Kimchi Protects Koreans’ Health 059 07 The History of Kimjang
The registration of Kimchi and Kimjang by UNESCO constitutes international
recognition that Korea’s kimjang culture is an important part of the universal cul-
ture of humankind and needs to be preserved. It acknowledged that kimjang is a
cultural phenomenon of Korea, and that kimchi has created new cultural values
and significance over the last 3,000 years, remaining the same in some aspects and
showing great change in others. shuttrstock.com Kimjang was originated with the storage of grains and vegetables from the ⓒ Kimchi has become the ideal side dish. autumn harvest by ancient Koreans who brought agriculture to and settled on the
Korean Peninsula. In particular, the proper fermentation of vegetables could not in carbohydrates. As animal products contain sodium, they carry a different weight
be achieved without the development of techniques for manufacturing airtight than side dishes in other cultures and societies, which mainly consist of meats or
storage pots that kept food-decomposing bacteria out, allowed the release of seafood.
carbon dioxide gases emitted during fermentation, and adequately maintained the Also, to swallow dry grains of steamed rice, some liquid or broth is required.
flavor of thegungmul (water from kimchi ingredients). Although kimchi consists of fermented vegetables, it also contains plenty of
Unlike other fermented vegetables developed in other parts of the world, kimchi gungmul (kimchi broth). In particular, mulkimchi is mostly made up of gungmul.
has occupied a special place in Korean meals and promoted the formation and In other words, as kimchi does not require complex cooking methods—no fire is
development of strong communities through kimjang. needed—and fits well into simple meals, it naturally became the ideal side dish for
The typical Korean meal consists of bab (steamed rice), guk (broth), and kimchi. ancient Koreans.
Bab goes well with any side dish, but salt is needed to digest it properly, as it is high As kimchi had to be made with vegetables harvested in autumn before the deep
060 Easy Science•Journey into Healthy Kimchi CHAPTER 2•Kimchi Protects Koreans’ Health 061 cold of winter set in, kimjang was carried out quickly over a one-month period traffic jams caused by people heading to their hometowns to be with their families
falling between November and December. In ancient times, when food was in during the kimjang season are a common occurrence. Family members who do not
short supply, kimchi was called banyangsik (meaning a semi main dish), and large participate in kimjang still pay the cost of materials for those who do participate,
quantities of kimchi were needed to last for four or five months. As such, the heads and courier companies become backlogged with deliveries of kimjang kimchi to
and housewives of Korean households were always worried about kimjang, one family members. Furthermore, the custom of kimjang gives mothers some degree
of the biggest household events. Kimjang naturally strengthened communities of power, as they are responsible for distributing kimjang kimchi among their
through the sharing of labor, gratitude and affection among Korean neighbors. children.
In modern times, with the acceleration of urbanization and industrialization, These phenomena are all rooted in Korean’s love of kimchi, and their deep
kimjang, which was simultaneously conducted at one time throughout the entire nostalgia for kimjang is a means of expressing mothers’ love for their children in a
country, became a special priority of the government authorities, beyond the scope way that commercialized kimchi will never be able to match.
of households and villages. There was even a policy, named for preparing for winter, However, nobody can predict how kimjang will change over the next ten or
which provided for the supply of materials for kimjang, the handling of waste twenty years, after which housewives in their 50s and 60s, who can make kimjang
produced during kimjang, the payment of bonuses for kimjang, the opening of kimchi on their own, in the way described above, will become too old to do many
kimjang public markets, and even the launch of a weather forecast service especially household chores, including kimjang.
for kimjang.
As changes in the lifestyles of Koreans after the 1990s led to fewer people
participating in kimjang, the kimchi-making custom took on a new form.
And with richer, more westernized diets, kimchi is no longer considered to be
banyangsik.
Although we are now living in the 21st century, an era of advanced
industrialization, Koreans still hold on to the tradition of kimjang, which is based
on the practices of ancient agricultural culture. There are people who eat store-
bought kimchi throughout the year but who still participate in kimjang, while
062 Easy Science•Journey into Healthy Kimchi CHAPTER 2•Kimchi Protects Koreans’ Health 063 ry of Nutrient-rich Kimchi Sto The
The Disappearance of Kimjang Culture
In South Korea, which was once a largely agricultural society, fresh vegetables always became very scarce in winter. Therefore, Koreans made kimchi before the onset of winter in order to secure a good supply of food during the harsh weather. Housewives prepared kimchi cabbages and radishes as well as other supplementary ingredients such as salt and red chili pepper powder, while the men buried the kimchi pots underground or built kimchigwang, or traditional kimchi storehouses. These days, however, with the reduced consumption of kimchi and fewer and fewer families bothering with in kimjang, it may seem as if the kimjang culture is disappearing. In this era of urbanization, westernization, and commercialization, Koreans still make kimchi at home or receive kimchi regularly from relatives. This World Institute of Kimchi World shows that kimjang is still going strong ⓒ Specially-designed kimchi refrigerators have replaced and serving as an important occasion kimchidok and kimchigwang. that unifies families and communities in a contemporary society. Kimjang kimchi consumption. However, it is widely believed that kimchi and kimjang culture culture has adapted to the demands of will not disappear, but simply change and diversify. Although kimchi has lost some of modern society. its former uniqueness, people all around the world now enjoy kimchi, and even though Specially-designed kimchi refri- the characteristics of kimchi and kimjang may have changed, the unique flavors of the gerators have replaced kimchidok kimchi of a single household have been inherited only from hand to hand.
World Institute of Kimchi World (kimchi pots) and kimchigwang (kimchi ⓒ This is what a kimchigwang, a type of storehouse warehouses), and the increasing variety used to store kimchi before the advent of kimchi refrigerators, looks like. of side dishes has caused a drop in
064 Easy Science•Journey into Healthy Kimchi CHAPTER 2•Kimchi Protects Koreans’ Health 065 CHAPTER 3
01 Can Pumpkins Be Used to Make Kimchi?
02 What Kinds of Ingredients Are Used to Make Kimchi?
03 What Kinds of Kimchi Exist around Korea? Learning about the Ingredients of Kimchi 01 Can Pumpkins Be Used baechukimchi has been the most to Make Kimchi? commonly served kimchi with Korean meals. Baechukimchi
is made by salting head-type
kimchi cabbage, inserting
Kimchi is largely divided into kimjang kimchi and ordinary kimchi, which is various kimchi pastes between
easier to make. Kimjang kimchi includes baechukimchi (kimchi made with kimchi the leaves of the cabbage, and
cabbage), dongchimi (water-based radish kimchi), and seokbakji (kimchi with fermenting it. Supplementary World Institute of Kimchi World radish and various types of seafood), while ordinary kimchi includes nabakkimchi ingredients and the amount of ⓒ Baekkimchi is made with little to no red chili pepper powder, giving it a (watery kimchi, similar to dongchimi), oisobagi (stuffed cucumber kimchi) jeotgal (salt-fermented fish) uniquely mild and plain taste.
yeolmukimchi (young radish kimchi), and gatkimchi (leaf mustard kimchi). used also differ by region and household. Baekkimchi (white kimchi) is made with
Currently, there are some 250 known types of kimchi. The taste and appearance little or no red chili pepper powder, giving it a mild taste.
of kimchi differ considerably depending on regional customs and kimchi-making Before kimchi cabbage became the primary ingredient of kimchi, radish held
seasons, as do the methods that honor. Now, kkakdugi is the most common radish kimchi, and is made by
of making kimchi, which chopping radishes into small cubes, salting them, and then mixing them with
vary even from household to seasonings, such as red chili pepper powder.
household. When Koreans hear Dongchimi is a type of kimchi that has a cool, refreshing taste. It is made by
the word “kimchi,” they first cutting leaf mustard, chives, fermented red chili peppers, and pears in salt water.
think of baechukimchi. Kimchi Nabakkimchi is a kind of kimchi that also uses large quantities of water, much like
cabbage is the most common dongchimi. It is made by thinly slicing square pieces of radish, salting them, and
primary ingredient of kimchi, mixing them with broth, red chili peppers, spring onions, garlic, and water parsley. World Institute of Kimchi World ⓒ Radish was the most common ingredient of kimchi before kimchi cab- and ever since its appearance Chonggakkimchi is a type of kimchi made by mixing young radishes, about finger bage appeared in Korea. Now, kkakdugi is the most common kind of kimchi made using radish. during the late Joseon Dynasty, size or larger, with several seasonings, radish stalks, and leaves.
068 Easy Science•Journey into Healthy Kimchi CHAPTER 3•Learning about the Ingredients of Kimchi 069 During the period from spring Can ingredients such as persimmons and pumpkins be used to make kimchi
to summer, cucumbers are often as well? Of course they can! Gamkimchi (persimmon kimchi) is made by thinly
used to make kimchi. Oisobagi slicing sweet persimmon, radish, and kimchi cabbage into square pieces, salting
is particularly crisp. It is made them, and mixing them with kimchi seasonings. If gamkimchi is to be eaten fresh
by making cuts along the sides (not fermented), it is particularly delicious with red chili pepper powder and World Institute of Kimchi World ⓒ
Oisobagi is known for its crispiness. of cucumbers, inserting kimchi shrimp jeotgal. As sweet persimmons spoil quickly, it is best not to leave them for paste into the cuts, and then long periods of time. In addition, old pumpkins are used to make hobakkimchi
leaving them to ferment. There are (pumpkin kimchi). Old pumpkins, ugeoji, and dried leaves of kimchi cabbage and
countless possible ingredients for dried radish stalks and leaves left over from kimjang are all salted and mixed with
kimchi. Diverse types of kimchi can red chili pepper powder and jeotgal. This kind of ugeoji made with the leftovers
be created by choosing different from kimjang is often used to makejjigae (Korean stew). World Institute of Kimchi World ⓒ supplementary ingredients for Pakimchi is made by adding red chili pepper powder and jeotgal, without any other seasonings. baechukimchi; and sometimes
other vegetables, such as spring
onion and leaf mustard, are used
as the main ingredients to make
kimchi. Pakimchi (spring onion
kimchi) is made by adding red chili World Institute of Kimchi World ⓒ Gatkimchi is mainly made in Jeolla Province using large pepper powder and jeotgal (salt- amounts of red chili pepper powder and jeotgal fermented fish) without any other
seasonings, allowing the kimchi to retain the unique flavor and taste of spring World Institute of Kimchi World
onion. Gatkimchi is mainly made in Jeolla-do (Province) using large amounts of ⓒ Hobakkimchi is made by salting old pumpkins, ugeoji, and the stalks and leaves of radishes left over from red chili pepper powder and jeotgal. kimjang, and then mixing them with red chili pepper powder and jeotgal.
070 Easy Science•Journey into Healthy Kimchi CHAPTER 3•Learning about the Ingredients of Kimchi 071 02 What Kinds of Ingredients Are Used not heavy for its size. The outer to Make Kimchi? leaves should have a deep green color and appear clean and fresh.
It is recommended to purchase
kimchi cabbage that has many
In general, kimchi is made using kimchi cabbage or radish as the primary leaves, is white close to the root,
ingredient, with red chili pepper powder, garlic, and spring onions used as and appears yellow toward the World Institute of Kimchi World ⓒ supplementary ingredients. In order to make kimchi that is both delicious and ends of the leaves when cut in two. It is better to choose radish with fresh stalks and lots of leaves. It is also preferable to choose heavy ones, as this indicates that they are nutrient-rich, high quality ingredients are needed. The following passages explain Radish, which plays a role not hollow and still contain sufficient moisture.
how to acquire the high quality ingredients required to make kimchi: in helping kimchi cabbage ferment, contains vitamin C, phosphorous, and
Kimchi cabbage, which is the most common ingredient of kimchi, is particularly even calcium. Of particular note is the fact that radishes contain seven times
high in moisture, accounting for 95 percent of its weight, and is low in calories, more vitamin C than apples. Mucheong, which refers to radish stalks and leaves,
making it an ideal part of a balanced diet. Kimchi cabbage contains carotene, which contains large amounts of calcium, vitamins, and minerals, giving it excellent
functions as vitamin A once nutritional value. Korean people dry the stalks and leaves separately from the
absorbed into the human body. It radishes themselves, and use them to make namul (seasoned vegetables that are
is also high in vitamin C, which mostly blanched) and guk (Korean broth). Mucheong provides a good source of
is known to help prevent colon vitamins in winter, when people tend to become vitamin deficient. Radish also
cancer, and amino acid, albeit in promotes digestion and helps remove toxins accumulated within the body. It is
a small amount. The amino acid recommended to purchase radishes with lots of leaves, and with mucheong that
in kimchi cabbage is known to appears fresh. It is also recommended to choose heavy radishes, as that indicates
World Institute of Kimchi World be of high quality and hence a they contain high levels of moisture. If you want to make kimchi that balances the ⓒ It is better to choose kimchi cabbage that is plump and not heavy for its size. It is also recommended to choose heads of cabbage with good source of nutrition. Kimchi taste of each ingredient, you must carefully choose not only the primary materials outer leaves that appear fresh and deep green in color, and are white close to the root and light yellow at the tips of the leaves. cabbage should be plump, but but the supplementary ingredients as well.
072 Easy Science•Journey into Healthy Kimchi CHAPTER 3•Learning about the Ingredients of Kimchi 073 that has six or eight cloves, with each clove being hard, with a red tint to its skin.
Red chili pepper is the most important ingredient of kimchi, giving it its typical
red color and spicy taste. It contains a substance called capsaicin. Capsaicin is
present in higher concentrations in the white stalk of red chili pepper, where the
seeds are attached, and prevents the growth of pathogenic bacteria. It also helps
people burn fat by stimulating the body’s metabolism. The spiciness of red chili
pepper boosts our appetite and aids digestion by stimulating the salivary glands and
stomach. It also promotes the growth of lactic acid bacteria, thus preventing food
from spoiling. Besides capsaicin, red chili pepper also contains high levels of vitamins www.imagetoday.co.kr ⓒ A, B, and C. Red chili pepper is widely used in Korean cuisine, with very few dishes Six-clove garlic is widely considered the best garlic for making kimchi. This variety of garlic has a thick stalk and comparatively large leaves. It is recommended to choose heads of garlic with six or eight cloves that that do not contain it. However, eating too much of it puts stress on the stomach. are hard and whose skin has a slightly reddish tint. Good red chili peppers have stalks that are not dried out and smooth flesh with a
Garlic makes a significant contribution to the excellent nutritional value of solid red color. Taeyangcho, which is considered the best type of red chili pepper,
kimchi. According to recent studies, garlic is known to have anti-cancer effects, is dried in sunshine, causing its flesh to
and has been listed among the world’s ten most healthy foods, as chosen by Time turn red and its stalk to turn yellow.
magazine. Allicin is the compound responsible for garlic’s strong flavor and smell, Kimchi tastes better if it is properly
and has antibiotic properties. Allicin binds to harmful substances in the human salted prior to fermentation. Salt is
body and allows them to be discharged, thereby detoxifying the body of heavy not only used for pickling, but also
metals and other such harmful substances. It has physical strength-augmenting plays a role in seasoning kimchi and
properties and is also an effective treatment for fatigue. When combined with preventing the growth of harmful World Institute of Kimchi World ⓒ vitamin B1, allicin turns into allithiamin, which is even more potent. Yukjjokmaneul bacteria. When kimchi cabbage is Red chili pepper is an essential ingredient that gives kimchi its characteristic red color and spicy taste. It contains the (six-clove garlic) is widely considered the best among the many varieties of garlic. It salted, it loses a significant amount compound capsaicin, which is more highly concentrated in the white stalk, where the seeds are attached, and prevents has thick stalks and comparatively wide leaves. It is recommended to choose garlic of volume due to an osmotic pressure the growth of pathogenic bacteria.
074 Easy Science•Journey into Healthy Kimchi CHAPTER 3•Learning about the Ingredients of Kimchi 075 phenomenon, whereby moisture moves from an area of low concentration to and helps control the growth of
one of high concentration. Cheonilyeom (sun-dried salt) is a type of salt widely harmful bacteria. Spring onion also
considered to be the best for salting. It is made by allowing shallow seawater contains allicin, which promotes
reservoirs to evaporate upon exposure to sunlight and wind. Storing cheonilyeom the absorption of vitamin B1 by the for several years removes the bittern*—the bitter solution that remains after the body. Fresh spring onion features
evaporation and crystallization of salt—as well as much of its bitterness. very clear boundaries between
Jeotgal, which is made by salting and fermenting various forms of marine life the white and green parts, and is
such as shrimps, yellow corvina, anchovies, shells, fish eggs, or fish intestines, somewhat sticky and slimy inside. If
is used as an additional seasoning for kimchi, as well as salt, and adds different the slime oozes outside, it indicates World Institute of Kimchi World colors to the kimchi. As it is already fermented, jeotgal promotes the fermentation that the spring onion is not fresh. ⓒ Spring onions stimulate the production of vitamin B, and help con- process and increases the essential amino acid content of kimchi. As such, it adds It is recommended to select spring trol the growth of harmful bacteria.
even more flavor and nutrients. Shrimpjeotgal is the type most commonly used onions of consistent size and thickness with leaves that are not withered.
in kimchi, but there are many other Ginger is a kind of twisted-looking rootstock with a yellowish color and a very
types, such as anchovy jeotgal, unique, spicy smell and taste. Its spiciness is due to the compounds gingerol and
hairtail jeotgal, hwangseokeo (fish shogaol, which have anti-bacterial properties and promote blood circulation.
similar to yellow corvina) jeotgal, Ginger is used to treat fever and pain, and is a common cold remedy, as it is effective
and others. in treating coughs, fever, muscle aches, and other typical cold symptoms. When
As for the other ingredients of used as an ingredient in kimchi, it aids digestion, kills bacteria, removes other
kimchi, thinly sliced spring onion unpleasant odors, and helps preserve the kimchi. It is recommended to purchase
or ginger is often used. Spring native varieties of ginger of a consistent size, as well as those with thick cloves and
onion is high in vitamins A and thin skin—almost transparent—or yellow ginger with a strong, peculiar smell. World Institute of Kimchi World ⓒ Cheonilyeom is a type of salt widely considered to be the best C as well as iron. It also stimulates for salting. It is made by allowing shallow seawater reservoirs to evaporate upon exposure to sunlight and wind. the production of vitamin B1 * When salt is sifted, water comes out of the salt, which is called gansu (bittern).
076 Easy Science•Journey into Healthy Kimchi CHAPTER 3•Learning about the Ingredients of Kimchi 077 03 ry of Nutrient-rich Kimchi What Kinds of Kimchi Exist Sto The around Korea? How to Make Baechukimchi
Let’s take a look, through the medium of photos, at the process of making baechu- kimchi (kimchi made with kimchi cabbage), the representative kimchi of Korea: Korea’s topography is characterized by high terrain in its northern area and low-
lying terrain in the south, with mountainous areas and heights standing along
mountains and large plains stretching out alongside the country’s major rivers.
Due to the influences of the peninsula’s geography and weather, ancient Koreans
developed a culture that existed in harmony with the natural environment, and
1. Salt the kimchi cabbage. 2. Prepare the ingredients. their food culture developed unique traits in different regions of the country. And
kimchi was no exception to the rule.
Seoul has been the center of Korea’s culture for more than 500 years, ever since
3. Make the kimchi paste (to be spread be- 4. Spread the kimchi paste between the tween the cabbage leaves). cabbage leaves. World Institute of Kimchi World
5. Complete the seasoning of the cabbage. ⓒ Chonggakkimchi, one of the most common types of kimchi in Gyeonggi-do, is made with diverse ⓒ World Institute of Kimchi ingredients.
078 Easy Science•Journey into Healthy Kimchi CHAPTER 3•Learning about the Ingredients of Kimchi 079 the founding of the Joseon Dynasty, as the city was the home of the kings of used large amounts of salt. Without the many
Joseon. The types of kimchi commonly eaten in the Joseon palaces were oisobagi seasonings, the kimchi would have tasted mild
(stuffed cucumber kimchi),gochutip (leaves of red chili pepper), kkakdugi (radish and relatively bland. The region is particularly
kimchi made by chopping radish into small cubes, and salting and mixing it with famous for its nabakkimchi, gajikimchi (kimchi
seasonings such as red chili pepper powder), jangkimchi (kimchi which is made made with eggplants), sigeumchikimchi (kimchi
with soy-sauce instead of salt), and seokbakji (kimchi with radish and various made with spinach), yeolmukimchi (young radish World Institute of Kimchi World ⓒ seafood) among many others. As Seoul had a limited agricultural industry, kimchi), and chonggakmudongchimi (dongchimi Godeulppaegi, a type of kimchi from Jeolla-do, is made with rich seasonings such as jeotgal and red ingredients were transported from around the country to make kimchi in Seoul. made with a small variety of radish). chili pepper powder.
Therefore, many diverse types of kimchi were made in the city. Gyeongsang-do (Province), which is located in the southeast area of Korea,
Gyeonggi-do (Province) is situated near the center of Korea. With an abundance features wide coastal areas. As the weather in Gyeongsang-do is typically hot,
of fresh seafood from the west coast and good quality vegetables and seasonings people came to use lots of jeotgal and salt in their kimchi in order to prevent it
harvested from the fertile plains, the inhabitants of this region were able to make from spoiling, making the kimchi of the region particularly salty. They use garlic
the most delicious types of kimchi, including chonggakkimchi (kimchi made with and red chili pepper powder to make their kimchi spicy, while to make it salty, they
young radishes and their leaves), susamnabakkimchi (kimchi made with undried use myeolchijeot (jeotgal made with anchovies), galchijeot (jeotgal made with
ginseng), bineulkimchi (kimchi made by making scale-shaped cuts in radishes hairtail), and kkongchijeot (jeotgal made with pacific saury). As a result, they use few
and inserting kimchi paste into the cuts), hobakyeolmukimchi (kimchi made supplementary ingredients. The people of this region also enjoy having buchukimchi
with pumpkins and young radishes), and (kimchi made with chives), kongipkimchi (kimchi made with soybean leaves),
sunmukimchi (kimchi made with turnips). kkaennipkimchi (kimchi made with sesame leaves), ueongkimchi (kimchi made
The types of kimchi mainly made in with burdock) and jjokpakimchi (kimchi made with a variety of spring onions).
Chungcheong-do (Province) were not Jeolla-do (Province) is located in the southwest area of Korea. In the province,
spicy and did not contain many seasonings. various types of seafood and local specialties as well as diverse varieties of grains World Institute of Kimchi World ⓒ Buchukimchi (kimchi made with chives), a type of Chungcheong-do kimchi did not use large are produced, giving the region a particularly rich cuisine and a highly developed kimchi from Gyeongsang-do, has a strong taste that is representative of the southern region of Korea. amounts of jeotgal (salt-fermented fish), but food culture. Due to the warm weather, people in the region have long used large
080 Easy Science•Journey into Healthy Kimchi CHAPTER 3•Learning about the Ingredients of Kimchi 081 amounts of seasonings such as jeotgal and red chili pepper powder, and make their and coastal areas, what kinds of kimchi have its
kimchi particularly spicy and salty so that it can be preserved for long periods of people developed? In the mountainous areas of
time. They also use diverse types of jeotgal, such as jogijeot (jeotgal made with the province, people have come to make unique
yellow corvina), baendaengijeot (jeotgal made with large-eyed herrings), and types of kimchi based on crops that are specifically World Institute of Kimchi World byeongeojeot (jeotgal made with silver pompfret), and add sesame seeds and cultivated in the mountains. Gangwon-do is mostly ⓒ Gangwon-do has many unique types of kimchi cinnamon powder for flavor. Jeolla-do is famous for its godeulppaegi (Korean known for deodeokkimchi, which is kimchi made made with crops and vegetables cultivated exclusively in the mountains, one of which is lettuce kimchi) and gatkimchi (kimchi made with leaf mustard). with deodeok, a Korean herb that looks like deodeokkimchi.
Jeju island is located far off the southern coast of Korea, surrounded by the sea. ginseng. In the coastal areas, various types of kimchi prepared with fresh seafood
People have traditionally made kimchi using lots of seafood. The representative have been developed, including changnanjeot-kkakdugi (kkakdugi made with
types of kimchi on Jeju Island are jeonbokkimchi (kimchi made with jeonbok salt-pickled Alaskan Pollack tripe), ojingeochae-kimchi (kimchi made with dried
[abalone] and yuja [citron]), haemulkimchi (kimchi made with various types of shredded squid), and haemul-kimchi (kimchi made with various types of seafood).
seafood), and nabakkimchi. As the weather is especially warm on the island, the In particular, haemul-kimchi is given a cool and refreshing taste by adding Alaskan
people did not develop a strong tradition of kimjang kimchi. Pollack, mul-ojingeo (water squid), small octopus, and other types of seafood.
In a province such as Gangwon-do, which is characterized by mountainous Hwanghae-do (now a province of North Korea) is located in the north of
Gyeonggi-do. As the region has an abundance of seafood and diverse fruits, it has
developed its own unique cuisine. The food in this region is characterized by its lack
of seasonings and mildness, and its kimchi is relatively plain as well, like the kimchi
of Seoul, Gyeonggi-do, and Chungcheong-
do. People from the region use the fruits
of sancho-namu (Zanthoxylum Piperitum
DC or Japanese pepper) or gosu (coriander) World Institute of Kimchi World World Institute of Kimchi World ⓒ ⓒ to make dongchimi, hobakkimchi (pumpkin Jeju Island has traditionally made kimchi with lots of seafood, and jeonbok- Bossamkimchi is from Hwanghae-do, where a kimchi (kimchi made with abalone) is one of its representative types of kimchi. unique food culture has developed. kimchi), gosukimchi, and gamkimchi
082 Easy Science•Journey into Healthy Kimchi CHAPTER 3•Learning about the Ingredients of Kimchi 083 (kimchi made with persimmon). In developed over many years based on the climate and the availability of agricultural
particular, bossamkimchi, which is made and fishery products in different regions. With more exchanges now taking
using diverse fruits, radish, shiitake place between the people of different regions, Seoul citizens have had more
mushroom, and seafood, and is not opportunities to try kimchi from various areas of the country.
salty, is one of the most popular kinds of World Institute of Kimchi World ⓒ kimchi in the region.
084 Easy Science•Journey into Healthy Kimchi CHAPTER 3•Learning about the Ingredients of Kimchi 085 ry of Nutrient-rich Kimchi Sto The
Special Kimchi for Special Places
Traditionally, people living in the same region have made similar kinds of kimchi. However, the taste of kimchi differed from household to household, as there were different processes for making and fermenting kimchi. Furthermore, royal palaces made kimchi that was different from that of ordinary people. In the palaces, all food was made with only the very best ingredients, and kimchi was no exception. Fixtures on the surasang (the dining table of the king) shuttrstock.com ⓒ included baechukimchi (kimchi made with kimchi cabbage), kkakdugi (radish At many temples there is a Sancho tree whose seeds are used to make kimchi. kimchi made by chopping radishes into small cubes and salting and mixing them with seasonings such as red chili pepper powder), and gungmulkimch. Kimchi cabbage, discipline themselves in pursuit of the truth, also make special kimchi. They don’t use which later became the main ingredient of kimchi, was cultivated exclusively for that the five pungent ingredients known asosinchae , namely, spring onion, garlic, chives, purpose. Fields used to grow kimchi onion, and Chinese squill, named Heunggeo; nor do they use jeotgal (salt-fermented cabbage required fertile soil, and only fish) as it is made by killing live animals. Rather, people at the temples have used several specific varieties of kimchi cabbage grains throughout history, such as jatjeup (pine nut extract), deulkkaejeup (perilla seed were cultivated in them. Radish was extract), and ttangkongjeup (peanut extract), which they used to make kimchi with also cultivated in specifically designated diverse flavors. They have also used salt, soybean sauce, red chili pepper powder, ginger, radish fields. The best of the other sesame seed, and Chinese pepper. As many temples are located in the mountains, they ingredients were sent to the palaces also use wild herbs and mushrooms as supplementary ingredients. from around the country. Servants What kinds of kimchi were served on the tables for ancestral rites? Koreans served at the palaces made diverse types unfermented kimchi as well as baechukimchi, which was cut in the middle part and
World Institute of Kimchi World of kimchi with numerous different rotated by 90 degrees and erected on plates. Nabakkimchi (watery kimchi, similar to ⓒ Buddhist temples, where monks discipline them- ingredients and unique flavors. dongchimi) was served only with vegetables, without the broth. selves in pursuit of the truth, also make special kimchi. Buddhist temples, where monks
086 Easy Science•Journey into Healthy Kimchi CHAPTER 3•Learning about the Ingredients of Kimchi 087 CHAPTER 4
01 Is Kimchi the Product of an Elaborate
Food Science?
02 Does Kimchi Breathe? Kimchi and Science
03 What Happens When Kimchi Cabbage and Salt Are Combined? Come Together 01 Is Kimchi the Product of an with very little lactic acid fermentation Elaborate Food Science? or changes in its nutritional value and taste taking place. At this time, it does
not smell sour due to its low acidity.
During the second phase of fermen-
Kimchi is made through a series of processes that are rooted in science, from the tation, the rate of reproduction of lactic
preparation of the ingredients to salting and fermentation. Therefore, in order to acid bacteria rises dramatically, causing World Institute of Kimchi World make the best kimchi possible, scientific analyses need to be carried out of the most a large increase in acidity and a decrease ⓒ Kimchi in the third phase of fermentation tastes good and delicious and nutrient-dense types of kimchi. Accordingly, extensive research has in the reproduction of other bacteria. has an adequate level of acidity.
been done on kimchi and the fermentation process, allowing us to understand and At this time, the kimchi has a sweet and light sour taste.
eat kimchi better. The third phase of fermentation is called the post-fermentation phase, where
Kimchi is made by salting and then fermenting salted vegetables, two processes the reproduction of other bacteria nearly ceases, and lactic acid bacteria are largely
which involve complex scientific processes. In their attempts to preserve vegetables dominant. Although the lactic acid bacteria reproduce actively in this stage, the
for long periods of time, our ancestors salted their vegetables, thereby enhancing fermentation rate is slower than in the second phase. However, the kimchi in this
the taste as well. In addition, over time, lactic acid bacteria began to grow on stage still tastes good and has an adequate level of acidity.
the salted vegetables, causing fermentation, which further changed the taste and The fourth phase of fermentation is when the acidity and the total number of
nutritional content of kimchi. lactic acid bacteria drop to their lowest levels. With the active reproduction of
Of these two processes, fermentation has the greatest impact on the taste of other bacteria, the amount of healthful lactic acid bacteria decreases. During this
kimchi. Now, let’s take a look at how the nutritional value and taste of kimchi phase, kimchi becomes very sour, and if it goes bad, film yeast is sometimes created,
change depending on the fermentation process. lowering the nutritional value. Therefore, it is best to eat kimchi before it reaches
Fresh kimchi refers to kimchi that has been prepared for fermentation. When the fourth phase of fermentation. the kimchi is put into a pot and stored, the first phase of fermentation begins.
During this phase, kimchi has low acidity and only a small number of bacteria,
090 Easy Science•Journey into Healthy Kimchi CHAPTER 4•Kimchi and Science Come Together 091 ry of Nutrient-rich Kimchi Sto The
Fermented Food of Korea
Korea has numerous fermented foods such as kimchi and jeotgal (salt-fermented seafood), as well as doenjang (fermented soybean paste), which is also widely known and appreciated. Korea’s traditional doenjang originated from cheonggukjang. The nomadic people in the region north of Korea brought cheonggukjang with them shuttrstock.com ⓒ when they migrated down into the Korean Peninsula. Cheonggukjang mixed with salt The remaining thick paste from fermented meju is eventually became present-day doenjang and ganjang (fermented soybean sauce). called doenjang. People in ancient times believed that if the taste of a household’s jang changed, the household would perish. Jang is a kind of paste used to season various dishes, and includes ganjang, doenjang and gochujang (fermented red chili pepper paste). People also believed that if insects were found in jang or its taste changed in a certain year, a family member of the household would come down with a serious illness that year. shuttrstock.com
Therefore, they chose a special day to make jang. Salted water was poured into meju ⓒ People began mixing together meju powder and red (boiled soybean formed into cubes), and the mixture was allowed to ferment. The water chili pepper powder to create gochujang.
from the fermented meju is called ganjang, and the remaining thick paste is doenjang. Doenjang contains protein that is easily digested as well as the essential amino acid Lysine. It also helps to remove harmful substances from the body. Specifically, it removes excess fat and bad cholesterol from the liver and promotes blood circulation, thereby preventing a variety of illnesses. Together with doenjang, gochujang is an indispensable kind of jang. With the introduction of red chili pepper after theImjin War (Japan’s invasion of Joseon in 1592), people began mixing meju powder and red shuttrstock.com ⓒ The water from fermented meju is called ganjang. pepper powder, ultimately creating gochujang.
092 Easy Science•Journey into Healthy Kimchi CHAPTER 4•Kimchi and Science Come Together 093 ry of Nutrient-rich Kimchi Sto The
How to Make Jang
Let’s now take at some photos which explain how Korea’s ganjang (fermented soy- bean sauce) and doenjang (fermented soybean paste) are made:
1. Boil the soybeans. 2. Grind the boiled soybeans with a stone 7. Wash the meju. 8. Meju and ganjang which has aged for motor. 40 days.
3. Form the boiled soybean into meju 4. Dry the meju. 9. Divide the jang into doenjang and gang- 10. Drain off the ganjang. cubes. jang.
5. Weave straw ropes around the meju 6. Meju on which white mold forms and 11. Use the meju to make doenjang. 12. Doenjang which has aged for 10 months. cubes. which is completely dried.
ⓒ World Institute of Kimchi
094 Easy Science•Journey into Healthy Kimchi CHAPTER 4•Kimchi and Science Come Together 095 0201 Does Kimchi Breathe? The lactic acid bacteria of kimchi
The phrase ‘the kimchi is ripe’ means that the kimchi has fermented. Leuconostoc mesenteroides Leuconostoc citreum Fermentation refers to the process of generating energy by isolating carbohydrates
in the absence of oxygen. At a basic level, fermentation and decomposition are
the same in that the materials are isolated. However, when the process creates
beneficial substances, we call it “fermentation,” and when it creates foul smelling or
harmful substances, we call it “decomposition.” Yogurt, cheese, and kimchi are all
foods made by lactic acid fermentation. Lactobacillus sakei Lactobacillus brevis
Kimchi contains more than thirty types of lactic acid bacteria, which are broadly
divided into Lactobacillus sp. lactic acid bacteria, which are well known as the
bacteria for making yogurt, Leuconostoc sp. bacteria, and Weissella sp. bacteria.
Lactobacillus sp. bacteria, among which Lactobacillus plantarum is particularly
well known, are mainly involved in the acidification of kimchi, whileLeuconostoc Lactobacillus plantarum Weissella koreensis sp. and Weissella sp., which have recently been distinguished from Lactobacillus
sp., are often found in fermented vegetables such as kimchi. Weissella koreensis
and Leuconostoc citreum are known as dominant species that play the largest role.
An analysis of the influence of kimchi on microorganisms in the human intestines
showed that the number of Lactobacillus sp. and Leuconostoc sp. increases in the World Institute of Kimchi World ⓒ intestines, while the number of the harmful enzyme β-glucuronidase decreases, Pediococcus pentosaceus Lactococcus lactis
096 Easy Science•Journey into Healthy Kimchi CHAPTER 4•Kimchi and Science Come Together 097 to help lower cholesterol and inhibit the growth of Helicobacter pylori. Also,
other compounds have been produced from kimchi’s lactic acid bacteria, such as
γ-aminobutyric acid, or GABA, which is known to be a major neurotransmitter in
the central nervous system and to play a role in inhibiting high blood pressure, as
well as the compound ornithine, which has muscle-augmenting and anti-obesity
effects and is used as an ingredient in various foods and medicines.
Recently, as more and more of kimchi’s beneficial properties and effects are
gradually being discovered, the lactic acid bacteria of kimchi have been recognized
as a new resource for creating high added value, and their use has been re-evaluated. shuttrstock.com ⓒ Recently, as more and more of kimchi’s beneficial properties and effects are gradually being discovered, the lactic acid bacteria of kimchi have been recognized as a new resource for creating high added value, and their use has been re-evaluated.
proving that kimchi’s lactic acid bacteria plays a powerful role in cleansing the
intestines.
Also, research has been conducted on the impact of kimchi’s lactic acid bacteria
on the immune system. When children with an atopic disease were injected with
the lactic acid bacteria of kimchi, they displayed a greater degree of improvement
in their symptoms than the control group. Another study showed that rats that had
been given the lactic acid bacteria of kimchi displayed beneficial anti-tumor effects
and a more active immune system.
In addition to these effects, the lactic acid bacteria of kimchi have been reported
098 Easy Science•Journey into Healthy Kimchi CHAPTER 4•Kimchi and Science Come Together 099 030201 What Happens When Kimchi Cabbage amount of salt used, and the fermentation and Salt Are Combined? temperature and time. When cabbage is salted, the cells of the cabbage die and are released.
The number and type of cells that are released
differ depending on the pickling time. Also,
In order to make kimchi, salt is sprinkled on kimchi cabbage, or the cabbage is microorganisms attached to the cabbage World Institute of Kimchi World salted by immersing it in salted water. The salt draws the moisture out of the leaves eat away at the tissues of the cabbage and ⓒ Kimchi cabbages for kimjang should be salted for of the cabbage. Salted kimchi cabbage is not only more salty but more tender as proliferate. Some microorganisms die due about ten hours.
well, due to the phenomenon of osmotic pressure. to the salt concentration or the presence of certain ingredients. Specifically, the
Substances tend to move from areas of high concentration to areas of low microorganisms that cause digestive problems, such as diarrhea, usually die quite
concentration, thereby reducing the gap in the degree of concentration. This easily. However, if the bacteria that create lactic acid remain in the cabbage, they
phenomenon is called “dispersion” and if osmosis occurs through a semi-permeable can endure salinity of up to 10%. Depending on the amount of salt used, a certain
membrane, it gives rise to the phenomenon of “osmotic pressure.” amount of lactic acid bacteria will die, and these bacteria affect the taste of the
Osmotic pressure is what allows kimchi cabbage to become salted. The tissues of kimchi.
the cabbage have lower salinity than the salted water in which they are immersed. Kimchi cabbage for kimjang should be salted for about ten hours. After that, any
This causes the moisture inside the cabbage to seep out through the semi-permeable remaining salt is washed off, and fillings are inserted between the cabbage leaves to
cell membranes of the cabbage, thereby reducing the gap in the salt concentration. make kimchi. As the above explanation shows, the kimchi cabbage salting process
The salinity of the salted water used to salt kimchi cabbage is important. With has an important impact on the taste of kimchi.
too little salt, the cabbage will be insufficiently salted, giving it a poor texture and As such, which type of salt is best for making kimchi? Korea’s cheonilyeom
allowing it to spoil quickly. In contrast, if there is too much salt, the cabbage will (sundried salt) is the best. Cheonilyeom is made by exposing seawater to sunshine
lose too much moisture, making it bitter. on mudflats along the west and south coasts of Korea, where there are gentle
The factors that make kimchi taste different from household to household, slopes, a large difference between high and low tide, and an abundance of minerals.
even though the same ingredients are used, include the cabbage salting time, the Korea’s salt is rich in calcium and magnesium, making its kimchi more flavorful.
100 Easy Science•Journey into Healthy Kimchi CHAPTER 4•Kimchi and Science Come Together 101 ry of Nutrient-rich Kimchi Sto The
How Salt Is Made water in these salt fields. The salt that remains after the sea water evaporates is called cheonilyeom (sun-dried salt). If this is processed further, it is called kkodsogeum. Due A long time ago, people boiled seawater to make salt. This kind of salt is called jayeom. to the high mineral content of cheonilyeom, the kimchi made with it is particularly When seawater is boiled at high temperatures, the water evaporates while the salt remains. delicious. About 85% of cheonilyeom is composed of sodium chloride, while the However, this method consumed too much firewood, and thus did not last long. Later, remaining 15% is composed of minerals. These minerals are both delicious and healthy. people obtained salt by burning a kind of grass called hamcho, which grows along the The method by which cheonilyeom is made is time-consuming and difficult. Good coast. As hamcho contains lots of salt, it was dried, ground, and used in food instead of salt. cheonilyeom can be made by exposing seawater to sunshine on coastal mudflats for a These days, salt is made by making salterns (or salt pools) in coastal areas along the long time. Therefore, in order to make and store cheonilyeom for long periods of time, west coast of Korea. Natural energy, such as sunlight and wind, is used to evaporate the a clean environment must be maintained.
❶ Pour seawater ❷ Move the sea- ❸ Move the seawa- into a reservoir. water to the first ter to the second evaporation field. evaporation field.
❹ Create salt in the ❻ Store the salt in a ❺ Collect the salt. crystallization salt warehouse. field.
❼ Drain off the ❽ Package and sell World Institute of Kimchi World
ⓒ excess water for salt around the The method by which cheonilyeom is made is lengthy and difficult. Good cheonilyeom can 15 days. world. be made by exposing sea water to sunshine on mudflats along the coasts for a long time.
102 Easy Science•Journey into Healthy Kimchi CHAPTER 4•Kimchi and Science Come Together 103 CHAPTER 5
01 Does Kimchi Strengthen the Immune System?
02 Does Kimchi Prevent Lifestyle Diseases?
03 Kimchi instead of Yogurt? Kimchi Protects 04 Does Kimchi Slow the Aging Process? the Health of Koreans 05 Kimchi Prevents Cancer 03020101 Does Kimchi Strengthen the Immune System?
Kimchi is one of the most nutrient-rich fermented foods known to mankind.
Compared to other foods, in which only one or two ingredients are fermented,
all of the ingredients of kimchi - including the fresh vegetables and all of the World Institute of Kimchi World seasonings - are fermented together, which is why it has such a high nutritional ⓒ Several lactic acid bacteria in kimchi, as seen through a microscope value.
In particular, well-fermented kimchi contains an abundance of lactic acid Lactobacillus plantarum strain activates immune responses in the human body,
bacteria, which are beneficial to human health. The lactic acid bacteria that are and thus reduces allergies and atopic dermatitis. The Lactobacillus sakei wikim100
created during the fermentation process not only add a sweet and sour taste to strain, which is similar to the above strain, interacts with the immune cells in our
the kimchi but also suppress the growth of other harmful bacteria and pathogenic intestines and suppresses the secretion of compounds that are believed to cause
bacteria in the human digestive system. Each type of lactic acid bacterium plays atopy, thus preventing or relieving the condition. It also alleviates inflammatory
a different role in supporting and strengthening the human immune system. The intestinal diseases.
lactic acid bacteria in kimchi are called Leuconostoc, Lactobacillus, Lactococcus, A healthy body is capable of fighting off harmful pathogenic bacteria, even if
and Weissella. When we eat kimchi, these bacteria move to the gastrointestinal they enter the body directly. This is called “immunity.” As it has long been known
intact, interact with the immune cells in our body and strengthen our immune that kimchi strengthens our immunity, many new drugs are being developed using
system. materials extracted from kimchi. Now, kimchi is regarded as something more than
The Lactobacillus sakei ProBio6 strain, which is separated from the kimchi, just a food. activates cells that prevent inflammation in the body, thereby providing some
control over and relief for inflammatory immune disorders. Meanwhile, the
106 Easy Science•Journey into Healthy Kimchi CHAPTER 5•Kimchi Protects the Health of Koreans 107 ry of Nutrient-rich Kimchi Sto The
SARS and Kimchi means of preventing various lifestyle diseases, such as diabetes, heart disease, obesity, and colon and stomach cancer. Since then, kimchi has been widely promoted as a The infamous SARS (Severe Acute Respiratory Syndrome) outbreak began in highly health functional food, heightening interest in kimchi throughout Asia. Guangdong, China, in November 2002. From there, it spread to Hong Kong, Singapore, With its rising popularity, kimchi is now widely known around the world, and is Canada, and countries all over the world in the span of only several months. It was becoming a truly global food. Now, kimchi can be found easily virtually anywhere in widespread during the period from November 2002 to July 2003, resulting in 8,096 the world. infections and 774 deaths. The disease is caused by the SARS coronavirus. After an incubation period of one week, the virus causes fever, weakness, headaches, muscle aches, and severe coughing, making it difficult to breathe. Severe infections can lead to death. Although the infection route of SARS was not clearly known, it was clear that the disease was spread through droplets emitted from the respiratory system. However, there was no effective treatment. While 90% of the infected recovered easily within one week, the old and weak, and people suffering from chronic illnesses were at high risk of death. During that time, an outbreak did not occur in Korea. The media reported that an analysis of why Koreans did not catch the SARS virus easily found that the immunity of Koreans was stronger than that of people in other countries. One of the factors pointed to as an explanation for this higher immunity was kimchi. The Chinese media also reported that, “The reason Koreans did not experience a SARS outbreak is that they eat a lot of kimchi,” bringing about a kimchi craze among the Chinese. World Institute of Kimchi World Furthermore, the rumor that Koreans did not catch avian influenza due to their ⓒ A local shopper picking up Korean kimchi at a supermarket in Shanghai, China. high intake of kimchi was scientifically proven by a research team at Seoul National University in 2008. Besides this, kimchi is known to be an effective treatment and
108 Easy Science•Journey into Healthy Kimchi CHAPTER 5•Kimchi Protects the Health of Koreans 109 02030201 Does Kimchi Prevent of bad fat in the blood (substances that do not dissolve but remain in the blood) Lifestyle Diseases? while increasing the level of good fat. In particular, well-fermented kimchi, rather than fresh kimchi, appears to reduce body fat, cholesterol, and other harmful
factors.
High blood pressure is a symptom of heart disease. If the symptom appears
In the past, food shortages were a major problem. Now, we live in an era of in combination with complications such as strokes and other cardiac problems,
abundance in which overeating has become a serious issue and a leading cause of the death rate is very high. What causes the disease is not precisely known,
various lifestyle diseases. ‘Lifestyle diseases’ refers to health conditions commonly but scientists are aware that the disease is caused by hereditary factors, alcohol occurring among middle-aged people. They include arteriosclerosis, high blood
pressure, diabetes, and myocardial infarction, and the co-incidence of multiple
lifestyle diseases in one person is called “metabolic syndrome.” More and more
research results are showing that kimchi is effective in preventing metabolic
syndrome among modern people.
Arteriosclerosis, one of the many symptoms of metabolic syndrome, is a
disease that causes the walls of the arteries to thicken and harden, and lose their
elasticity—in other words, it causes aging. This illness can be caused by hereditary
factors as well as by high blood pressure, obesity, diabetes, stress, lack of exercise,
and smoking. In particular, people have recently started eating more and more
meat, maintaining high-fat diets, and regularly consuming instant and fast food
products, leading to a greater incidence of arteriosclerosis due to the high in-take
of cholesterol, saturated fats, and neutral fats.
The consumption of kimchi helps reduce blood cholesterol levels and dissolve shutterstock.com ⓒ blood clots. Research studies indicate that eating a lot of kimchi reduces the level Fast food, which is high in cholesterols and fats, is one of the main causes of metabolic syndrome.
110 Easy Science•Journey into Healthy Kimchi CHAPTER 5•Kimchi Protects the Health of Koreans 111 consumption, smoking, stress, excessive salt consumption, obesity, and age. One 03 Kimchi instead of Yogurt? study showed that the lactic acid bacteria in well-fermented kimchi inhibit the
occurrence of high blood pressure.
The death rate from diabetes has increased since the 1990s, accounting for one
fifth of all deaths in Korea in 2012. Diabetes is caused by the body’s inability to
produce insulin, which regulates blood sugar levels. People who have developed If kimchi is eaten with every meal, its dietary fiber and organic acids stimulate
diabetes feel tired but have a good appetite. Diabetes in itself is a terrible disease, the movement of the intestines and increase stool volume, effectively preventing
but it is the complications that arise from it that often lead to death. constipation. Even though the main ingredients of kimchi have lower moisture
Kimchi is a low calorie food mostly made up of vegetables. As it is high in dietary contents than other vegetables, they contain lots of lactic acid bacteria. Lactic acid
fiber, it stimulates contractions of the intestines. Furthermore, as its antioxidant bacteria block the reproduction of harmful bacteria within the intestines, facilitate
ingredients prevent the oxidation of saccharides in the body and lower cholesterol the secretion of pepsin—an enzyme that dissolves protein in the stomach—
levels, kimchi helps prevent and treat various lifestyle diseases such as diabetes,
heart diseases, and obesity.
As stated above, kimchi is effective in preventing several types of metabolic
syndrome. As such, regular consumption of kimchi is a great way for adults to
improve their health. shutterstock.com ⓒ Yogurt also contains lactic acid bacteria and promotes intestinal health.
112 Easy Science•Journey into Healthy Kimchi CHAPTER 5•Kimchi Protects the Health of Koreans 113 and normalize the balance of microorganisms in the intestines. As kimchi is a ry of Nutrient-rich Kimchi Sto fermented food, it gradually increases the volume of lactic acid bacteria and lowers The
the acidity within the intestines, much like yogurt does, thus hindering the growth What Is Dietary Fiber? of harmful bacteria and cleansing the intestines. In general, the most delicious
fermented kimchi contains sufficient amounts of lactic acid bacteria and the Dietary fiber is the fibroid material, or cellulose, present in vegetables, fruit, and sea- weed. It is not broken down by the human body’s digestive enzymes and is discharged highest vitamin C content. from the body largely unchanged. The lactic acid bacteria in kimchi also act as probiotics. ‘Probiotics’ refers to Dietary fiber promotes contractions of the large intestine, increases the volume of bacteria that cling to the wall of the intestines and live there for a certain period of feces, and decreases the time it takes to expel feces from the intestine, thereby prevent- time. They promote digestive health by blocking the growth and development of ing constipation. However, if too much insoluble dietary fiber is consumed, it inhibits the absorption of minerals, such as calcium, iron, and zinc. harmful bacteria, such as enteropathogenic E. coli and Salmonella, and also serve
to prevent and relieve the symptoms of inflammatory colitis. This is a condition in
the colon cells and help keep them intact. Stomach decreases the rate at which food passes Dextran, one kind of dietary fiber, is created by Leuconostoc and Weissella, through the digestive system, increases the sense of satiety, and thus prevents overeating; which are present in kimchi. Dextran is effective in promoting digestion and Small intestine relieving constipation. For these reasons, if kimchi is consumed on a regular basis, Water soluble reduces the rate of blood sugar absorption, thus dietary fiber helping maintain healthy blood sugar levels; it helps relieve constipation and improves digestion, which in turn fights aging and Large intestine obesity. feeds beneficial bacteria in the intestines, thereby increasing their number, and improves the intestinal environment;
Large intestine resolves constipation by increasing the vol- Insoluble dietary ume of feces and accelerating the discharge fiber of toxins from the human body.
114 Easy Science•Journey into Healthy Kimchi CHAPTER 5•Kimchi Protects the Health of Koreans 115 0203020104 Does Kimchi Slow the Aging Process?
The active ingredients in kimchi, such as vitamin C, beta-carotene, phenolic
compounds, and chlorophyll, have anti-aging properties. In particular, they are
known to slow aging of the skin.
Aging is the process by which all the functions of an individual or cell gradually
degrade over time. Aging does not appear only after an individual becomes an adult
or grows older. Following birth, growth and development progress on one hand,
while aging slowly progresses on the other. Upon the completion of the growth of a shutterstock.com
cell, tissue or organ, cellular decay begins. Anti-oxidants are substances that possess ⓒ Aging of the skin refers to the phenomenon by which the epidermis of the skin becomes thin and the pro- strong anti-aging properties. duction of dead skin cells increases, accompanied by a decrease in collagen content, all of which leads to reduced elasticity, moisture content, and flexibility, leaving the skin dry and wrinkled. However, this aging Kimchi is one of the few foods that contain high levels of antioxidants, and can be delayed by consuming adequate amounts of vitamins, minerals, and protein via food, restricting fat in the diet, and getting plenty of antioxidants. it seems that all types of kimchi, including gatkimchi (leaf mustard kimchi),
pakimchi (spring onion kimchi), and buchukimchi (kimchi made with chives), short, kimchi is an ideal anti-aging food.
contain equally high levels of these substances. Both the water-soluble and fat- The aging of the skin can be slowed by eating kimchi. The skin is made up of
soluble compounds present in kimchi provide antioxidants, although at different three layers: the epidermis, which is in direct contact with the air and sunlight; the
levels. According to the results of research on the anti-aging effects of kimchi, the dermis; and subcutaneous tissue. The skin serves to protect the body against the
levels of antioxidants present in kimchi differed with the extent of fermentation, elements, sunlight, and bacteria, helps to regulate body temperature, and secretes
with well-fermented kimchi showing the greatest antioxidant properties. The red sebum and perspiration. As the skin is supplied with nutrients through the blood
chili pepper, ginger, and garlic contained in kimchi are also rich in antioxidants. In vessels and the lymphatic system, and in turn maintains the health of the body, the
116 Easy Science•Journey into Healthy Kimchi CHAPTER 5•Kimchi Protects the Health of Koreans 117 health of the human body is inseparable from the health of the skin. And when the 0305 Kimchi Prevents Cancer body is supplied with adequate nutrients, the skin remains healthy. Among such
nutrients, protein is the building block of cells and plays a role in maintaining the
moisture content of the skin and preserving its elasticity and resistance to harmful
substances. Also, minerals and vitamins, especially vitamins A, B complex, C, and
E, are essential nutrients for the skin and its functions. However, due to several Each kilogram of kimchi contains up to one billion lactic acid bacteria, which
factors, the skin gradually undergoes changes, of which the most important is are known to have anti-carcinogenic properties. The vegetables used as the primary
aging. Aging of the skin refers to the phenomenon by which the epidermis of the ingredients of kimchi, such as kimchi cabbage, radish, spring onion, and leaf mustard,
skin becomes thin and the production of dead skin cells increases, accompanied help to prevent colon cancer, while garlic prevents stomach cancer. Garlic is used in
by a decrease in collagen content, all of which leads to reduced elasticity, moisture almost all Korean dishes, and is therefore an essential ingredient of kimchi. Although
content, and flexibility, leaving the skin dry and wrinkled. However, this aging can some people tend to avoid garlic due to its strong smell and taste, recognition of its
be delayed by consuming adequate amounts of vitamins, minerals, and protein via anti-cancer effects has led it to being used in diverse types of healthy foods.
food, restricting fat in the diet, and getting plenty of antioxidants. How can we enhance these cancer-preventive benefits of kimchi? First of all,
Kimchi is especially high in antioxidant compounds, preventing not only the it is important to choose high quality ingredients, such as refined cheonilyeom
oxidation of fat and protein but also removing active oxygen. Therefore, eating (sun-dried salt), with the gansu(bittern) and impurities removed, or baked salt
plenty of kimchi is one of the best ways to keep your skin healthy and beautiful. and vegetables that have not been contaminated with pesticides or fertilizers. It is also important to prevent the intake of unhealthy amounts of salt by reducing
the salt content of kimchi. Furthermore, kimchi should be properly fermented,
because the active growth of lactic acid bacteria is responsible for the creation of
anti-cancer compounds. Adequate daily consumption of well-fermented kimchi
is approximately 150 grams. As many aspects of kimchi, including its anti-
carcinogenic effects, are still not clearly understood, we need to learn more about
the benefits of kimchi and more actively promote its excellent qualities.
118 Easy Science•Journey into Healthy Kimchi CHAPTER 5•Kimchi Protects the Health of Koreans 119 ry of Nutrient-rich Kimchi Sto The
Hangari: Ideal for Making Kimchi Jilgeu-reut: soft pots baked without glaze, indoor objects, containers for preserving dried grains, containers for steamed rice, braziers, steamers and others. In order to properly ferment kimchi, it is important to choose the right kind of Ojigeu-reut: containers designed to store food, such as ganjang (fermented soy container. sauce), doenjang (fermented soybean paste), gochujang (fermented red When an onggi, also called “breathing earthenware,” is heated to temperatures of chili pepper paste), kimchi, and jeotgal (salt-fermented fish), and alco- around 1200 to 1300℃, its walls become filled with fine pores. This fine porosity hol, and to allow fermentation to occur. allows the passage of air but not water, and this free movement of air creates ideal All kinds of containers: mulhang, neolbeokji, ongbaegi, jubal, daejeop, conditions for the fermentation of food without spoiling; and it also serves to maintain jonggi, and others a constant temperature inside the onggi, further promoting fermentation. The mouth Manufacturing tools: sojutgori, siru, and others. of onggi is made narrow in order to prevent direct contact with the air and the Cooking utensils: sotjip and ojisot. emission of carbon dioxide, which would give kimchi a pungent taste. Thanks to these Agricultural tools: janggun, somaegudengi, and others. features, onggi is the best type of pot for making good kimchi. Puredogi (Puredok): a green colored pot with a black background, often used in jeot- Since long ago, Koreans have kept kimchi in hangari, a type of onggi pot made from gal-producing regions such as Yeonpyeong-do and Hongseong. clay. In the clay are mixed numerous grains of sand, and the glaze applied to hangari is also made with clay and ashes, causing small pores to form in the hangari while it is being baked in the kiln. These pores allow air to flow through the walls, effectively preserving any grains or jang (sauce) stored inside. They also create the ideal conditions for fermenting kimchi. In winter, kimchi dok (pots containing kimchi) were buried underground to prevent kimchi from freezing, and to prevent kimchi from spoiling by restricting the access of air. Modern kimchi refrigerators, which can be seen in most Korean households today, were
designed based on the scientific principles used by ancient Koreans to keep kimchi fresh. shuttrstock.com ⓒ The different shapes ofonggi are manufactured depending on their purpose and the When hangari is baked at high temperatures in a kiln, small pores form in their walls. These pores allow air to pass freely, thereby effectively preserving any grains or jang kept inside. In this way, it is environment and weather conditions of the region. possible to ferment kimchi while it is stored in a hangari, or “breathing pottery.”
120 Easy Science•Journey into Healthy Kimchi CHAPTER 5•Kimchi Protects the Health of Koreans 121 CHAPTER 6
01 Sale and Mass Production of Kimchi 02 People All around the World Eat Kimchi An In-depth Look 03 How Is Kimchi Mass Produced? 04 How Does Mass Produced Kimchi at the Kimchi Industry Get to Our Dining Table?
05 The Science of Kimchi and Fermentation Starter 0102030201 Sale and Mass Production of Kimchi packaged in bottles or plastic bags. The increase in the export of kimchi to Japan and other countries at that time transformed the kimchi industry into a major
export business.
Since the 1980s, ceaseless efforts have been made to promote the mechanization
and automation of kimchi production facilities, while scientific research into
The commercial production of kimchi was first conducted overseas by Koreans quality management aimed at satisfying the diverse tastes of customers is still
who emigrated from Korea to Hawaii in the early 1900s. Some of them established being conducted today. Many attempts have been made to commercialize superior
kimchi factories there to satisfy the demand among local Korean immigrants, who methods of preserving kimchi, such as drying and freezing, while the technique of
found that they could not live without kimchi. The factories in Hawaii remained using enzymes during the kimchi fermentation process in order to enhance flavor
in operation until the 1960s and ’70s. However, it was the Vietnam War that truly and preservability has continued to be developed.
stimulated the development of the domestic kimchi industry, as canned kimchi More recently, products targeting the diverse tastes of customers have begun to
began to be massively produced for the Korean soldiers who were dispatched to be developed. Amid rising health concerns, the development of functional kimchi
Vietnam. featuring the addition of certain health-promoting substances is actively under way.
In the 1970s, the export of frozen kimchi increased substantially to satisfy the As the negative health effects of salted and pickled foods are being increasingly
demand of the Korean workers who were sent to the Middle East. Coupled with highlighted, and kimchi singled out as a culprit in high-sodium diets, low-salt
an increase in the domestic supply of kimchi, the full-scale commercialization of versions of kimchi are being commercialized. Examples of changes in the kimchi
kimchi was launched at this time. However, only the volume of kimchi production market include the increasing number of luxury hotels providing premium kimchi
increased, while kimchi producing technology experienced little advancement. made with top quality ingredients, and the growth of kimchi producers that
The establishment of large-scale kimchi producers in the mid-1980s spurred produce small batches of customized kimchi by order only. the mechanization and modernization of their production facilities and processes.
Also, the 1988 Seoul Olympic Games was an event that greatly raised awareness
of kimchi worldwide, while the development of kimchi packaging technologies
enabled the production of diverse types of kimchi products, including those
124 Easy Science•Journey into Healthy Kimchi CHAPTER 6•An In-depth Look at the Kimchi Industry 125 010203020102 People All around the World Eat Kimchi
As kimchi is now recognized as a super food with substantial health properties,
people all around the world have been seeking it out. Accordingly, in 1994, Korea
began pursuing the international standardization of kimchi. In July 2001, the World Institute of Kimchi World plenary session of the Codex Alimentarius Commission established and adopted ⓒ The annual Gwangju World Kimchi Festival is held in Gwangju. the specifications of kimchi based on baechukimchi (kimchi made with kimchi
cabbage). Kimchi is the first traditional Korean food to obtain such international As of 2012, Korea’s kimchi production reached approximately 420,000 tons
recognition, allowing Korea to retain its status as the home country and originator a year, valued at KRW 950 billion, and the number of kimchi producers stood
of kimchi. Since the recognition of the Commission, the globalization of kimchi at 930. In 2013, Korea exported kimchi to Japan, the U.S., Taiwan, and Hong
has continued apace, eventually being designated by the American magazine Kong among others. In particular, the export of kimchi to Japan accounted for
Health as one of the world’s five healthiest foods in March 2006 and one of the 80 percent or more of total (kimchi) exports, and the volume of kimchi exports
world’s best foods in February 2008. to each country has been increasing on an annual basis. Now, kimchi has become
People around the world are beginning to experience the true flavors of kimchi, a truly global food, and diverse efforts have been made to promote kimchi both
which have been enjoyed only by Koreans until now. For the past few years, Korean domestically and overseas. Launched in 2004, the Gwangju World Kimchi Festival
kimchi has struggled due to the production of Japanese-made kimuchi designed to is held in Gwangju, Jeolla-do (Province) in October of each year. The festival
suit the tastes of the Japanese people and more particularly the rise of cheap kimchi features the Kimchi Five Ogam (senses in Korean) Pavilion, cultural spaces offering
produced in China. However, with the international recognition of the legitimacy diverse experience-based programs and plays, competitions for kimchi masters and
of Korean kimchi, the export of kimchi has been stimulated, and kimchi is now kimchi academy programs. The festival also offers foreign visitors a wide variety of
available in almost every corner of the world. opportunities to explore kimchi culture and share in kimchi sarang (meaning “love
126 Easy Science•Journey into Healthy Kimchi CHAPTER 6•An In-depth Look at the Kimchi Industry 127 standardization of kimchi is required to stimulate the sale of commercialized kimchi.
Korea has made significant efforts to promote the excellent properties of kimchi
in foreign countries. As a result of such efforts, “Kimchi and Kimjang Culture” was
registered on the list of UNESCO’s Intangible Cultural Heritage of Humanity,
proving that the value of kimchi has been recognized at the international level.
Not only is it important to popularize kimchi around the world, but it is crucial
to develop the flavors of kimchi based on the tastes of people in different countries
while still preserving its identity. Kimchi with low salt content has begun to be World Institute of Kimchi World ⓒ produced in response to the demand of customers trying to avoid salt for health The festival shows people how kimchi is made. reasons. Moreover, other types of kimchi such as insamdeodeokkimchi (kimchi
for kimchi” in Korean). with ginseng and deodeok), nokchabaekkimchi (kimchi with green tea and without
Furthermore, many small-scale kimchi producers have come together to create red chili pepper powder), and bokbunjakimchi (kimchi with raspberry wine) are
an integrated trademark, Kimchi-gwang (光, “light” in Korean), as a means of being developed amid the current popularity of health functional foods.
enhancing the competitiveness of their kimchi products. They are also cooperating
with universities and research institutes to implement production standards
for kimchi. People in different regions and even in different households have
significantly different tastes and preferences when it comes to kimchi. For example,
some people opt not to use jeotgal (salt-fermented fish), while others use different
quantities of it. And, as the flavors of kimchi vary depending on which seasonings
are used, particularly red chili pepper powder, and the specific fermentation process
used, it is necessary to standardize commercial kimchi. This would give customers
information on the spiciness and fermentation status of specific kimchi products
without their having to taste them, leading to increased kimchi sales. Therefore, this
128 Easy Science•Journey into Healthy Kimchi CHAPTER 6•An In-depth Look at the Kimchi Industry 129 ry of Nutrient-rich Kimchi Sto The
Kimchi Has Been Made in the White House
Current U.S. President Barack Obama has expressed his affection for Korea on several occasions, while First Lady Michelle Obama uploaded a photo of kimchi that she made herself to one of her social networking sites. The post, which quickly went viral, showed how to make kimchi and clearly expressed her affection for kimchi. On the site, she wrote, “I have salted kimchi cabbages that I grew myself in the garden of the White House, and made kimchi in the kitchen. I recommend you make some as well,” and uploaded a photo of her homemade kimchi stored in bottles. First Lady Michelle Obama introduced her kimchi recipe, which uses nine ingredients: kimchi cabbage, (shredded) radish, salt, jeotgal (salt-fermented fish), ginger, garlic, spring onion, sugar, and red chili pepper powder. She also explained her method shuttrstock.com of making kimchi: “Kimchi ⓒ The White House, located in Washington D.C., is the residence of the U.S. president. cabbages should be chopped and pickled with salt. Once the kimchi in the refrigerator.” She finished by saying, “After four days, it will be ready to eat.” cabbages are salted, the salt should This was the first time that First Lady Michelle Obama introduced a specific recipe be massaged into the cabbages and uploaded a photo about it, giving the act great importance. First Lady Michelle leaves so that it is absorbed well.” Obama has made great efforts to promote healthy eating by growing and salting In the second step, she explained vegetables in the field to the south of the White House. She also conducted the “Let’s further, “Wash the kimchi cabbages Move” campaign to address and prevent childhood obesity.
https://twitter.com/FLOTUS/status/299339932613353473/photo and squeeze them tightly to remove ⓒ First Lady Michelle Obama introduced her own recipe the salty taste, mix them with all of for making kimchi on her Twitter site and uploaded a photo of the kimchi she made herself, stored in bottles. the ingredients, and put the kimchi
130 Easy Science•Journey into Healthy Kimchi CHAPTER 6•An In-depth Look at the Kimchi Industry 131 010203020103 How Is Kimchi Mass Produced? ingredients are salted, inspected, and cut, kimchi pastes are spread between the leaves of kimchi cabbages and properly fermented, and the final products are
packaged and sold.
kimchi cabbages or radishes as the primary ingredients, the flavors of kimchi ❷ Inspection of ingredients Only raw ingredients that pass strict varied significantly from household to household, as different amounts and types ❶ Purchase of ingredients inspections are used to make kimchi. Ingredients are salted at cultivation of supplementary ingredients and different fermentation methods were used. sites, cleaned, and shipped to facto- ries in good condition.
With the ongoing urbanization of Korea, the construction of huge apartment ❸ Trimming and Chopping Ingredients are trimmed and chopped. complexes and the increasing number of women working outside the home, the ❹ Cleaning number of households making kimchi at home has decreased. As Koreans eat Soil particles and any other impuri- ties are removed by washing. ❻ kimchi with nearly every meal, they began to buy it at markets or supermarkets Cleaning and Dehydration Salted kimchi cabbages are washed to remove salt and subjected to a de- instead of making it themselves, resulting in the establishment and growth of the ❺ Salting hydration process, during which any remaining impunities are removed. mass production of kimchi. It is very difficult to commercialize kimchi and create Using tap water and domestically produced salt, kimchi cabbages are kimchi-based products. The key to the commercialization of kimchi lies in its salted at low temperature in a low salt content solution. ❼ Mixing flavors, which must satisfy the many different tastes of each region and household. The raw ingredients are mixed with
seasonings in ideal ratios through a Unlike other foods, kimchi continues to ferment until it is finally eaten, which ❽ Insertion of Kimchi Pastes hygienic process. means that its flavor changes from the time of production to the time that it is Kimchi pastes are spread between the leaves of kimchi cabbages by skilled workers in hygienic facilities. purchased or consumed. Therefore, it is necessary to find a way of indicating the ❾ The cabbages are then fermented at P ackaging
Kimchi is packaged using hygienic low temperatures. flavor of kimchi at various times for consumers and to maintain kimchi in the best materials and distributed via a means of transportation equipped condition for consumption. with a refrigeration system. The mass production of kimchi goes through several phases. Good quality
132 Easy Science•Journey into Healthy Kimchi CHAPTER 6•An In-depth Look at the Kimchi Industry 133 010203020104 How Does Mass Produced Kimchi Get to Our Dining Table?
The Korean kimchi market is divided into self-produced kimchi, which is
made by households, restaurants, or catering service providers, and commercial
kimchi, which is produced and sold on the market. Commercial kimchi is further
sub-divided into factory-produced kimchi, kimchi made available by kimchi World Institute of Kimchi World distributors, and imported kimchi. Most of the kimchi consumed by households ⓒ The containers used for kimchi differ depending on whether it is to be domestically consumed or exported. is factory-produced by large companies, while the kimchi used by restaurants or As kimchi releases gases over time, kimchi containers for export abroad need to be designed to accommo- date such gas production. stores is either made by a small- or medium-sized company or imported.
With the decreasing number of special occasions to make kimchi at home, the 0.3 milligrams of lead and 0.2 milligrams of cadmium are permitted, and neither
commercial kimchi market has been gradually growing. Sales of kimchi to discount tar nor preservatives should be detected. In addition, it should test negative for
stores occupy the largest share of the market, followed by large-scale supermarkets, colon bacillus, as if it were a sterilized food product. As it must be kept cold during
convenience stores, and private, small-scale supermarkets. Kimchi is also sold over distribution, kimchi must be transported by vehicles equipped with refrigeration
the Internet or via home shopping channels. units.
As there are many kimchi producers and the kimchi production and distribution As kimchi is very likely to spoil during distribution, it should be kept at a
processes are very complex, kimchi quality and distribution management is temperature under 10 degrees Celsius. To help preserve kimchi under the different
incredibly strict. Such strict control is also necessary because any mismanagement temperatures of the seasons, packaging materials featuring insulation or Styrofoam
of commercial kimchi could endanger the health and safety of Koreans. are used to help keep temperatures low.
Vegetables used as ingredients for kimchi should be washed thoroughly to The containers used for kimchi differ depending on whether it is to be
remove any foreign materials or substances. Per kilogram of kimchi, no more than domestically consumed or exported. As kimchi releases gases over time, kimchi
134 Easy Science•Journey into Healthy Kimchi CHAPTER 6•An In-depth Look at the Kimchi Industry 135 containers for export abroad need to be designed to accommodate such gas 0503 The Science of Kimchi production. Glass, plastic bottles, and aluminum pouches are all used as packaging and Fermentation Starter materials for fresh kimchi products. However, glass bottles are rarely used as
they are difficult to transport. Packaging technology for kimchi is undergoing
continuous development, including efforts to improve its appearance while
maintaining its flavor. Kimchi, Korea’s most important traditional fermented food, is made by mixing main ingredients, such as kimchi cabbage, radish, and cucumber, with all kinds