Cultural Post #2 I chose kimchi as my second cultural post because it is such a staple in the palette and hearts of so many Koreans. Growing up, it was always present as a side dish and cooked in soups, stir-fried, and served in so many other ways. It is no surprise then that kimchi has wiggled itself within my heart and stirred my interest for my second cultural artifact post.
Kimchi (김치) is one of the most popular and recognizable dish in Korean cuisine, deeply rooted in the country’s history, culture, and daily life. The traditional fermented vegetable dish is usually made from napa cabbage and radish. However, it can also be made with other roots, leafy vegetables, and more. It is known for its especially bold, tangy and spicy flavors. The process of fermentation, which creates probiotics, also grants it many health benefits. It is helpful for the gut and for digestion. Moreover, it is packed with vitamins such as A, B, and C, and contains antioxidants that support immune function. Kimchi also carries a lot of cultural significance. It is not just food; it represents Korean identity, resilience, and the importance of communal traditions. To engage with an authentic artifact, I watched a documentary about Kimjang (김장), the traditional process of making and storing kimchi. Kimjang was also something I participated in and helped my mother do when I was younger and once in a while now. The documentary highlighted how families and communities come together in the late autumn to prepare large quantities of kimchi for the winter months. This process, which dates back centuries, reflects the importance of community in Korean society. Traditionally, large clay pots called onggi (옹기) were used to ferment and store kimchi underground which helped maintain the perfect temperature for fermentation. Although modern refrigeration has changed the way kimchi is stored, many households still carry on the Kimjang tradition. Today if you go to many homes of Koreans they have a kimchi fridge. Although, most of the time it holds other things besides kimchi, the fact that Koreans have a fridge emphasizes how important kimchi is within Korean culture. Moreover, historically, kimchi has been a staple in Korean cuisine since the Three Kingdoms period (57 BCE–668 CE), though early versions did not include chili peppers, which were introduced to Korea in the 17th century. Today, there are over 200 varieties of kimchi, each varying by region, season, and ingredients. For example, Baechu kimchi (배추김치), made from napa cabbage, is the most common type, while Kkakdugi (깍두기), made from cubed radish, has a crunchier texture. Other variations include Bossam kimchi (보쌈김치), which is wrapped with seafood, and Baek kimchi (백김치), a white, non-spicy version. There is such regional diversity of Korean cuisine. According to the documentary, kimchi has been gaining more international popularity due to its associated health benefits with many people outside of Korea incorporating kimchi into their diets for its nutritional value. Also, kimchi is more and more used in fusion dishes. For instance, kimchi tacos, kimchi grilled cheese, and kimchi fried rice. Personally, my love for kimchi has really shaped my pride in being Korean. I admire how making kimchi is not just about food but about preserving cultural heritage. Watching the Kimjang process made me realize how food can bring people together and reinforce family and community bonds. Overall, kimchi is much more than a simple side dish; it is a representation of Korea’s history, values, and adaptability.
Kimchi (김치) is one of the most popular and recognizable dish in Korean cuisine, deeply rooted in the country’s history, culture, and daily life. The traditional fermented vegetable dish is usually made from napa cabbage and radish. However, it can also be made with other roots, leafy vegetables, and more. It is known for its especially bold, tangy and spicy flavors. The process of fermentation, which creates probiotics, also grants it many health benefits. It is helpful for the gut and for digestion. Moreover, it is packed with vitamins such as A, B, and C, and contains antioxidants that support immune function. Kimchi also carries a lot of cultural significance. It is not just food; it represents Korean identity, resilience, and the importance of communal traditions. To engage with an authentic artifact, I watched a documentary about Kimjang (김장), the traditional process of making and storing kimchi. Kimjang was also something I participated in and helped my mother do when I was younger and once in a while now. The documentary highlighted how families and communities come together in the late autumn to prepare large quantities of kimchi for the winter months. This process, which dates back centuries, reflects the importance of community in Korean society. Traditionally, large clay pots called onggi (옹기) were used to ferment and store kimchi underground which helped maintain the perfect temperature for fermentation. Although modern refrigeration has changed the way kimchi is stored, many households still carry on the Kimjang tradition. Today if you go to many homes of Koreans they have a kimchi fridge. Although, most of the time it holds other things besides kimchi, the fact that Koreans have a fridge emphasizes how important kimchi is within Korean culture. Moreover, historically, kimchi has been a staple in Korean cuisine since the Three Kingdoms period (57 BCE–668 CE), though early versions did not include chili peppers, which were introduced to Korea in the 17th century. Today, there are over 200 varieties of kimchi, each varying by region, season, and ingredients. For example, Baechu kimchi (배추김치), made from napa cabbage, is the most common type, while Kkakdugi (깍두기), made from cubed radish, has a crunchier texture. Other variations include Bossam kimchi (보쌈김치), which is wrapped with seafood, and Baek kimchi (백김치), a white, non-spicy version. There is such regional diversity of Korean cuisine. According to the documentary, kimchi has been gaining more international popularity due to its associated health benefits with many people outside of Korea incorporating kimchi into their diets for its nutritional value. Also, kimchi is more and more used in fusion dishes. For instance, kimchi tacos, kimchi grilled cheese, and kimchi fried rice. Personally, my love for kimchi has really shaped my pride in being Korean. I admire how making kimchi is not just about food but about preserving cultural heritage. Watching the Kimjang process made me realize how food can bring people together and reinforce family and community bonds. Overall, kimchi is much more than a simple side dish; it is a representation of Korea’s history, values, and adaptability.
Comments
Interesting article and I love exploring food as a way to better understand a culture. I looked at Brazilian churrasco for one of my blog posts last semester and have never looked at Brazilian food the same since! When you have a minute, I would suggest you check out Alberto Grandi's work (https://www.bbc.com/travel/article/20250227-is-there-no-such-thing-...) on fabricated food lore. While from your article I'm not seeing anything disputing kimchi's long history, like all things food changes with the times and I wonder how kimchi has changed over time. One thing I saw was that spicy chilis only entered Korea (and kimchi) in the 16th century.