23 Easy Science Series Easy easy SCIENCE The Easy Science Series is Science Series joyful IMAGINATION a series of books on science and technology designed for the public and manufactured and distributed jointly by the Ministry of Science, ICT and Future Planning, government-funded research institutes under the Ministry, and the Korea Foundation for the Advancement The Science and Culture of Kimchi of Science and Creativity. The purpose of the series is to allow people to read and learn about science and technology in a very comfortable and fun way. The Journey into Healthy Kimchi Journey into Healthy Kimchi books are planned by the research institutes and written World Institute of Kimchi (WiKim) is by researchers from the institutes or relevant experts, The widespread dissemination of kimchi’s excellence and deliver interesting stories on scientific issues, World Institute of Kimchi has heightened the interest in kimchi in diverse fields, introduce the research and development achievements creating the need to establish an institute capable of the institutes, and express the vivid opinions of the of conducting systematic research on all aspects of researchers. kimchi. Therefore, the Korean government commenced The Easy Science Series are a collection of educational efforts to raise awareness of the value of kimchi. books on science and technology that appeal to the After extensive discussions, the World Institute of general public for the purpose of helping citizens Kimchi was established on January 1, 2010, under the cultivate their scientific knowledge and enhance Korea Food Research Institute. Despite its short history, their understanding of key technologies that form the the World Institute of Kimchi has made great efforts to backbone of Korea’s national competitiveness. The achieve the globalization of kimchi, nurture the kimchi Series seeks to disseminate the excellent research and industry, and conduct active research. development achievements of the research institutes, For example, by conducting microbial fermentation raise their status in the fields of science and technology, research that analyzed the ingredients of kimchi, and promote the pride of scientists and technicians the Institute has been able to developing kimchi- while contributing to the creation of new ideas and based lactic acid bacteria probiotics that kill harmful creativity by facilitating communication between bacteria within the human intestines, and extended this scientists and technicians and the rest of society. research to the development of new probiotic-based medicines. Moreover, the World Institute of Kimchi has been developing customized fermentation starters, thus enabling the development of kimchi with excellent and consistent taste and quality and stimulating the kimchi industry. 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