Cultural Post 4
I recently came across a news article about “Kimchi Day” being designated in the EU. I was especially interested to learn that the 15th arrondissement of Paris officially established November 22 as a local commemorative Kimchi Day. The date was not chosen at random because the numbers symbolize the 11 main ingredients of kimchi that are said to provide 22 or more health benefits, including improved immunity and antioxidant effects. Kimchi has become such a natural part of everyday life in Korea that I rarely stop to think deeply about it. Reading this article made me curious about the history, cultural significance, and scientific benefits behind a food that has quietly been part of my daily life for so long.
Long ago, our ancestors searched for ways to preserve vegetables during the harsh winters when fresh produce was scarce, and kimchi was born from that need. Although the earliest form of kimchi began with salting cabbage for storage, the red, spicy kimchi we know today developed much later than many people expect. Chili peppers, introduced to Korea from Japan after the Imjin War (임진외란) during the Joseon Dynasty, took over a century to become a common ingredient in kimchi seasoning. Later, the introduction of large, tightly layered napa cabbage helped shape the familiar form of modern baechu (배추) kimchi. However, it still took time before kimchi became widely accessible to everyone, since salt, which is an essential ingredient, was once very expensive and difficult for common people to obtain. Over thousands of years, kimchi has gradually evolved in flavor and form to become a defining dish of Korean food culture, and the fact that it is now enjoyed by all is the result of generations of knowledge and refinement.
I believe kimchi itself is a Korean culture, but at the same time, it is a tool to distinguish various locations’ cultures. Each location has different ways of making kimchi due to noticeable regional differences in climate. The timing of kimchi-making, storage methods, and even signature local varieties differ from place to place. In colder northern regions, kimchi is seasoned more lightly, while in the warmer south, it is typically made saltier to slow fermentation. Chungcheong-do (충청도) kimchi tends to be moderately seasoned and simple in flavor. In Gangwon-do (강원도), seafood from the East Sea, such as squid and pollock, is sometimes added. Jeolla-do (전라도), which has a warmer climate, makes saltier kimchi for longer storage.
Once considered simply a way to survive winter, kimchi is now recognized as a highly nutritious food. In 2001, Korean kimchi was officially recognized by the Codex Alimentarius Commission as an international food standard, and it was also selected as one of the world’s five healthiest foods by Health Magazine in the United States. During fermentation, lactic acid bacteria multiply rapidly—about 100 million per milliliter of kimchi juice—supporting digestion, strengthening the immune system, and offering anti-aging and anti-cancer benefits. Fiber from cabbage and radish helps prevent constipation and supports colon health while also promoting fullness, which can help prevent overeating. Capsaicin from chili powder boosts metabolism and reduces fat accumulation, contributing to kimchi’s reputation as a diet-friendly food. In addition, phytosterols in cabbage help lower cholesterol, vitamin C improves resistance to cold, and kimchi is rich in vitamin A as well as minerals such as calcium, iron, and phosphorus. With these benefits, it could be assumed that it gained popularity from global customers throughout the time as well.
I recently came across a news article about “Kimchi Day” being designated in the EU. I was especially interested to learn that the 15th arrondissement of Paris officially established November 22 as a local commemorative Kimchi Day. The date was not chosen at random because the numbers symbolize the 11 main ingredients of kimchi that are said to provide 22 or more health benefits, including improved immunity and antioxidant effects. Kimchi has become such a natural part of everyday life in Korea that I rarely stop to think deeply about it. Reading this article made me curious about the history, cultural significance, and scientific benefits behind a food that has quietly been part of my daily life for so long.
Long ago, our ancestors searched for ways to preserve vegetables during the harsh winters when fresh produce was scarce, and kimchi was born from that need. Although the earliest form of kimchi began with salting cabbage for storage, the red, spicy kimchi we know today developed much later than many people expect. Chili peppers, introduced to Korea from Japan after the Imjin War (임진외란) during the Joseon Dynasty, took over a century to become a common ingredient in kimchi seasoning. Later, the introduction of large, tightly layered napa cabbage helped shape the familiar form of modern baechu (배추) kimchi. However, it still took time before kimchi became widely accessible to everyone, since salt, which is an essential ingredient, was once very expensive and difficult for common people to obtain. Over thousands of years, kimchi has gradually evolved in flavor and form to become a defining dish of Korean food culture, and the fact that it is now enjoyed by all is the result of generations of knowledge and refinement.
I believe kimchi itself is a Korean culture, but at the same time, it is a tool to distinguish various locations’ cultures. Each location has different ways of making kimchi due to noticeable regional differences in climate. The timing of kimchi-making, storage methods, and even signature local varieties differ from place to place. In colder northern regions, kimchi is seasoned more lightly, while in the warmer south, it is typically made saltier to slow fermentation. Chungcheong-do (충청도) kimchi tends to be moderately seasoned and simple in flavor. In Gangwon-do (강원도), seafood from the East Sea, such as squid and pollock, is sometimes added. Jeolla-do (전라도), which has a warmer climate, makes saltier kimchi for longer storage.
Once considered simply a way to survive winter, kimchi is now recognized as a highly nutritious food. In 2001, Korean kimchi was officially recognized by the Codex Alimentarius Commission as an international food standard, and it was also selected as one of the world’s five healthiest foods by Health Magazine in the United States. During fermentation, lactic acid bacteria multiply rapidly—about 100 million per milliliter of kimchi juice—supporting digestion, strengthening the immune system, and offering anti-aging and anti-cancer benefits. Fiber from cabbage and radish helps prevent constipation and supports colon health while also promoting fullness, which can help prevent overeating. Capsaicin from chili powder boosts metabolism and reduces fat accumulation, contributing to kimchi’s reputation as a diet-friendly food. In addition, phytosterols in cabbage help lower cholesterol, vitamin C improves resistance to cold, and kimchi is rich in vitamin A as well as minerals such as calcium, iron, and phosphorus. With these benefits, it could be assumed that it gained popularity from global customers throughout the time as well.
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