SDLC 111: Cultural Artifact #1

[Amy Jeon]

In Korean food culture, kimchi (김치) is one of the most crucial side dishes because it is included in almost every single meal Koreans eat. Kimchi is created from salted, fermented vegetables (generally cabbage or radishes) with a paste made from chili powder, garlic, sugar, fish sauce, and more (can depend on who makes the kimchi). There are many hundreds of varieties of kimchi, however, there are ten main types of kimchi that almost Korean knows about: 배추김치 (napa cabbage kimchi), 백김치 (white kimchi), 깍두기 (cubed radish kimchi), 총각김치 (ponytail radish kimchi), 오이김치 (cucumber kimchi), 나박김치 (red water kimchi), 동치미 (radish water kimchi), 갓김치 (mustard leaf kimchi), 파김치 (green onion kimchi), and 보쌈김치 (wrapped kimchi). 

The history of kimchi starts from the period of the Three Kingdoms. When Koreans first utilized agriculture, they faced problems with the weather because of the extremely cold weather in the winter. Because of this, they preserved all different kinds of food using salt. When the cabbage and chili pepper arrived in Korea, families prepared and fermented them to preserve them for the winter. This was when the kimchi recipe came to be. Finally, in the Joseon Dynasty, the kimchi recipe continued to get more diverse. As one can see, the need to preserve food to survive in the winter started such an important traditional food in Korea. 

When Koreans made kimchi in the winter, they stored it in a 옹기 (oongi),  which is an earthenware fermentation storage container. The 옹기 (oongi) would be stored in the ground, which would help prevent it from freezing during the winter months. It also helped keep the kimchi cool to slow down the fermentation process in the summer. If the kimchi is not stored underground, there is another option called 장독대 (jangdokdae). 장독대 (jangdokdae) is an outside space that is used to store and ferment food as well. The most frequent space people use would be a terrace. 장독대 (jangdokdae) would be filled with rows of 옹기 (oongi) which is shown in the picture below. Now, since times have changed and became more modern, Koreans store their kimchi in kimchi refrigerators, as they have a more consistent temperature, more humidity, and less moving air. It is crucial to properly store the kimchi because it could cause food poisoning from the fermentation process if it is not properly stored. However, it is also important to point out that kimchi has so many health benefits, such as heart protection, improvement in digestive health, nutrition, and support in the immune system.

Koreans even have a word for describing the collective practice of making kimchi: 김장 (kimjang). 김장 (kimjang) reaffirms the Korean identity because this tradition of making kimchi brings together many people to turn cabbage heads into food and nutrition. UNESCO even added this tradition to the list of the intangible cultural heritage of humanity because of how crucial it is to Korea’s identity.  

Kimchi is so essential to Korea's culture that 1.5 million tons of it is consumed each year, and even the Korean stock market reflects the kimchi obsession. They call it the “Kimchi Index,” which tracks Napa cabbage and other ingredients such as chili, carrots, radishes, anchovies, and more when they are at the best prices. To Koreans, kimchi is not just a normal side dish. It embodies and identifies the nation as it has become one of the most important symbolic resources for the Korean people.  For more information and pictures on kimchi, I have provided some resources and pictures below!

https://www.npr.org/sections/thesalt/2016/08/22/489805398/how-south-korea-uses-kimchi-to-connect-to-the-world-and-beyond

https://ich.unesco.org/en/RL/kimjang-making-and-sharing-kimchi-in-the-republic-of-korea-00881