Kimchi
Korean name
Hangul 김치 Hanja 沈菜 (archaic; see article) Revised Romanization Gimchi McCune-Reischauer Kimch'i

Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of some select vegetables with varied seasonings, most commonly referring to the spicy baechu variety. Kimchi is the most common Korean banchan, or side dish, eaten with rice along with other banchan dishes. Kimchi is also a common ingredient and cooked with other ingredients to make dishes such as kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap). Image File history File linksMetadata Download high-resolution version (2016x1512, 1298 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Korean cuisine Kimchi User:Wikipeditor User:Appleby/Images User:Skulligan User talk:Kirill Lokshin/Archive 2 Template talk... Jamo redirects here. ... Korean writing systems Hangul Hanja Hyangchal Gugyeol Idu Mixed script Korean romanization Revised Romanization of Korean McCune-Reischauer Yale Romanization Hanja is the Korean name for Chinese characters. ... The Revised Romanization of Korean is the official Korean language romanization system in South Korea. ... McCune-Reischauer romanization is one of the two most widely used Korean language romanization systems, along with the Revised Romanization of Korean, which replaced (a modified) McCune-Reischauer as the official romanization system in South Korea in 2000. ... Banchan, sometimes spelled panchan, refers to small side-dish plates in Korean cuisine. ... Kimchi jjigae is a spicy stew-like dish served boiling hot in the clay pot in which it is cooked and is widely available in Korea. ... Kimchi Bokkeumbap is a popular Korean dish, made with kimchi and rice among other ingredients such as fried egg, seaweed, and vegetables. ...

History

Ancient Kimchi

The history of kimchi traces back to ancient times. References to kimchi can be found as early as 2600-3000 years ago.^[1] The first text-written evidence of its existence can be found in the first Chinese poetry book, Sikyeong (hangul:시경 hanja:詩經). In this book, kimchi was referred as “Ji”, the term used before it was known as “Chimchae”.^[2] Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2272 × 1704 pixel, file size: 1. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2272 × 1704 pixel, file size: 1. ... ShÄ« JÄ«ng (Chinese: 詩經), translated variously as the Classic of Poetry, the Book of Songs or the Book of Odes, is the first major collection of Chinese poems. ... Jamo redirects here. ... Korean writing systems Hangul Hanja Hyangchal Gugyeol Idu Mixed script Korean romanization Revised Romanization of Korean McCune-Reischauer Yale Romanization Hanja is the Korean name for Chinese characters. ...

The earliest form of kimchi consisted of only cabbage, and it was in the 12th century when people began to include other spices to create different flavors, such as sweet and sour flavors, and colors of kimchi, such as white and orange.^[3]

Chili peppers, now a major ingredient in most forms of kimchi, were unknown in Korea until the early 17th century. Chili peppers originated from the New World and were introduced to East Asia by Western traders.^[4], specifically, the Portuguese trading in Nagasaki. This particular style of kimchi made with chili peppers and baechu, a variety of Chinese cabbage, gained popularity in the 19th century and this baechu kimchi continues to be the most common and popular form of kimchi today.^[5] For other uses, see Chili. ... This article is about the Korean civilization. ... Frontispiece of Peter Martyr dAnghieras De orbe novo (On the New World). Carte dAmérique, Guillaume Delisle, 1722. ... Chinese cabbage (Brassica rapa, chinensis group) is a Chinese leaf vegetable related to the Western cabbage. ...

Composition

Chili peppers drying for Kimchi

Kimchi's composition can be separated into the main vegetable ingredient and the mix of seasonings used to flavor the kimchi. While the most popular type of kimchi is the baechu (a type of Chinese cabbage) variety, many different types exist including regional and seasonal varieties. Popular variants include ggakdugi (hangul: 깍두기) which is a kimchi made with cubed radishes, pa kimchi (made with scallions), and oisobaegi (hangul: 오이 소배기) which is a cucumber kimchi stuffed with hot and spicy seasonings. Ggaennip (hangul: 깻잎) kimchi features layers of perilla leaves marinated in soy sauce and other spices. Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... Chinese cabbage (Brassica rapa, chinensis group) is a Chinese leaf vegetable related to the Western cabbage. ... Ggakdugi is a variety of kimchi in Korean cuisine. ... Chopped spring onion The common name scallion(Or Don Patch sword as on Bobobo) is associated with various members of the genus Allium that lack a fully-developed bulb. ... This article is about the fruit. ... Perilla is a genus of annual herb that is a member of the mint family, Lamiaceae. ... Japanese name Kanji: Hiragana: Korean name Hangul: Vietnamese name Quoc Ngu: Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... For other uses, see Spice (disambiguation). ...

Pa kimchi (scallion kimchi)

The Kimchi Field Museum in Seoul has documented 187 historic and current varieties of kimchi. Although the most common seasonings include brine, garlic, scallions and chili pepper grind, countless varieties of seasoning and ingredients can be replaced or added depending on the type of kimchi being made. Common seasonings also include ginger, onions, low-sodium aekjeot (hangul: 액젓) as well as fruit or fresh seafood. Aekjeot has replaced high-sodium myeolchi jeot and saewoo jeot since the early 1970s. The Kimchi Field Museum The Kimchi Field Museum in Seoul, Korea, is a museum to inform visitors from all around the world about Kimchi’s history, its varieties, and its importance. ... Short name Statistics Location map Map of location of Seoul. ... For the sports equipment manufacturer, see Brine, Corp. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ... Chopped up Spring Onion The common name scallion is associated with various members of the genus Allium that lack a fully-developed bulb. ... For other uses, see Chili. ... For other uses, see Ginger (disambiguation). ... For other uses, see Onion (disambiguation). ...

Kimchi varieties

Dongchimi, gulgimchi(kimchi with additional oyster) and other banchan

Kimchi can be categorized by main ingredients, regions or seasons. Korea's northern and southern sections have a considerable temperature difference.^[6] Northern regions tend to have longer winters compared to the southern regions of Korea. Kimchi from the northern parts of Korea tend to have less salt as well as less red chilli and usually do not have brined seafood for seasoning. Northern kimchi often has a watery consistency. Unlike northern styles, kimchi in the southern parts of Korea, such as Jeolla-do and Gyeongsang-do, uses salt, chili peppers and myeolchi jeot (hangul: 멸치젓, brined anchovy allowed to ferment) or saewoo jeot (hangul: 새우젓, brined shrimp allowed to ferment), myeolchi aekjeot (hangul: 멸치액젓, liquid anchovy jeot, similar to fish sauce used in Southeast Asia, but thicker). In the Seoul area saewoo jeot is preferred. Dongchimi is a variety of kimchi consisting of radish, baechu (hangul 배추, Chinese cabbage), spring onions, fermented green chili, ginger, bae (hangul ë°°: Korean pear) and watery brine in Korean cuisine. ... Banchan, sometimes spelled panchan, refers to small side-dish plates in Korean cuisine. ... Jeolla (Jeolla-do in Korean, formerly spelled Cholla or Chŏlla) was one of the eight provinces of Korea during the Joseon Dynasty. ... Gyeongsang (Gyeongsang-do) was one of the eight provinces of Korea during the Joseon Dynasty. ... Jeotgal or jeot is a salted fermented food in Korean cuisine. ... Jamo redirects here. ... Jamo redirects here. ... Jeotgal or jeot is a salted fermented food in Korean cuisine. ... Jamo redirects here. ... Fish sauce is a condiment derived from fish that have been allowed to ferment. ... Short name Statistics Location map Map of location of Seoul. ...

Saewoo jeot (hangul: 새우젓) or meyolchi jeot (hangul: 멸치젓) is not directly put into 속(a mixture of spices and seasonings used for Kimchi filling), but normally is boiled at medium heat to deodorize odors, eliminate tannic flavor and fats, and then is mixed with a thickener made of rice or wheat starch (hangul: 풀). But this tedious process of deodorizing has come into oblivion for about 40 years. Jamo redirects here. ... Jamo redirects here. ...

Other brined fish jeot can be used, but does not make up the mainstream of kimchi recipes, and modern commercialization has made 액젓 (either 멸치젓 or 새우젓) more affordable and convenient. Depending upon the season of the year, the various weather conditions, and ingredients available in the region, different varieties of kimchi are produced.

White kimchi (baek kimchi) is baechu seasoned without chili pepper and is neither red in color nor spicy. White radish kimchi (dongchimi) is another example of a popular kimchi that is not spicy. The watery white kimchi varieties are a popular ingredient in a number of dishes such as cold noodles in "dongchimi" brine (dongchimi guksu) and is eaten widely during the summer months. Baek kimchi (literally white kimchi) is a variety of kimchi made without chili pepper powder, which is commonly used for pickling kimchi in Korean cuisine. ... Baek kimchi (literally white kimchi) is a variety of kimchi made without chili pepper powder, which is commonly used for pickling kimchi in Korean cuisine. ... Dongchimi is a variety of kimchi consisting of radish, baechu (hangul 배추, Chinese cabbage), spring onions, fermented green chili, ginger, bae (hangul 배: Korean pear) and watery brine in Korean cuisine. ... Dongchimi is a variety of kimchi consisting of radish, baechu (hangul 배추, Chinese cabbage), spring onions, fermented green chili, ginger, bae (hangul 배: Korean pear) and watery brine in Korean cuisine. ... For the sports equipment manufacturer, see Brine, Corp. ...

By region

(The entire section's reference)^[6]

Traditional jars used for storing kimchi, gochujang, dwenjang, soy sauce and other pickled banchan

This regional classification dates back to 1960s and contains plenty of historical facts but the current kimchi-making trends in Korea are generally different than mentioned below. Jar can mean: Containers: Antique fruit jar Canopic jar, used in ancient Egyptian burial Leyden jar, a simple capacitor Killing jar [municipality in Zaqatalskiy region of Azerbaijan] JAR (file format) is a file format used to package Java programming language applications Jar, Norway, a centre in the municipality of B...

• Hamgyeong-do (Upper Northeast)

Due to its proximity to the ocean, people in this particular region use fresh fish and oysters to season their kimchi. Short name Statistics Hamgyŏng (Hamgyŏng-do) was one of the Eight Provinces of Korea during the Joseon Dynasty. ...

• Hwanghae-do (MidWest)

The taste of kimchi in Hwanghaedo can be best described as "moderate" — not bland but not overly spicy. Most kimchi from this region has less color since red chili flakes are not used. The typical kimchi for Hwanghaedo is called pumpkin kimchi (bundi). Short name Statistics Hwanghae (Hwanghae-do) was one of the Eight Provinces of Korea during the Joseon Dynasty, and one of the thirteen provinces of Korea during the Japanese Colonial Period. ...

• Gyeonggi-do (Lower Midwest of Hwanghaedo)

People use a wide variety of vegetables and seasonings to make kimchi. Gyeonggido kimchi is also well known for its eye-catching decorations. Gyeonggi-do is the most populous province in South Korea. ...

• Chungcheong-do (Between Gyeonggido and Jeollado)

Instead of using fermented fish, people in the region rely on salt and fermentation to make savory kimchi. Chungcheongdo is known for the greatest varieties of kimchi. Short name Statistics Location map Map of Korea highlighting the province. ...

• Gangwon-do (MidEast)

Compared to other regions, it is very typical in Gangwondo to store kimchi for longer periods of time. Unlike other coastal regions in Korea, kimchi in this area does not contain much salted fish. Gangwon-do is a province of South Korea, with its capital at Chuncheon. ...

• Jeolla-do (Lower Southwest)

People use different types of fermented fish, such as salted yellow corvine and salted butterfish to create different seasonings for kimchi. Jeolla (Jeolla-do in Korean, formerly spelled Cholla or Chŏlla) was one of the eight provinces of Korea during the Joseon Dynasty. ... Butterfish is the common name for a fish of the family Stromateidae. ...

• Gyeongsang-do (Lower Southeast)

This region is famous for salty and spicy flavors in its dishes and their kimchi is no exception. The most common seasoning components includes myeochi jeot( hangul:멸치젓 ) which produce a briny and savory flavor. Gyeongsang (Gyeongsang-do) was one of the eight provinces of Korea during the Joseon Dynasty. ...

Unlike French wine, kimchi is not commercially classified in terms of vintage and district or Appellation d'origine contrôlée but classification of kimchi by region may seem gradually outdated and lose significance for a variety of reasons. Appellation d’origine contrôlée (AOC), which translates as term of controlled origin is the French certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, all under the auspices of the government bureau Institut National des Appellations dOrigine (INAO). ...

By season

(The entire section's reference)^[7]

Chonggak kimchi

Dongchimi (동치미) is largely eaten during winter.

• Spring

Traditionally, after a long period of consuming gimjang kimchi ( hangul: 김장김치) during the winter, fresh potherbs and vegetables were popular for making kimchi. These kinds of kimchi were not fermented or even stored for long periods of time but were freshly consumed. Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 219 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1600 × 1200 pixel, file size: 219 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Dongchimi is a variety of kimchi consisting of radish, baechu (hangul 배추, Chinese cabbage), spring onions, fermented green chili, ginger, bae (hangul ë°°: Korean pear) and watery brine in Korean cuisine. ... Fresh Swiss chard Fresh water spinach Creamed spinach Steamed kale Leaf vegetables, also called potherbs, greens, or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. ...

• Summer

Young summer radishes and cucumbers are popular summer vegetables made into kimchi, yeolmu kimchi (hangul: 열무김치) which is eaten in several bites. Brined fish or shellfish can be added and freshly ground dried chili peppers are often used. Jamo redirects here. ...

• Autumn

Baechu kimchi is the most common type of kimchi in the fall. It is prepared by inserting blended stuffing materials, called sok (literally meaning inside), between layers of salted leaves of uncut, whole Napa cabbage (also widely called Chinese cabbage). The ingredients of sok (hangul: 속) can vary, depending on the different regions and weather conditions. Generally, baechoo kimchi used to have a strong salty flavor until late 1960s when a large amount of myeochi jeot or saewoo jeot had been used. Since the advent of aekjeot (hangul: 액젓, Korean fish sauce) in the early 1970s, however, low-sodium kimchi is preferably made both at homes and at factories. Percentages are relative to US recommendations for adults. ... Chinese cabbage (Brassica rapa, chinensis group) is a Chinese leaf vegetable related to the Western cabbage. ... Jamo redirects here. ...

• Winter

Traditionally, the greatest varieties of kimchi were available during the winter. In preparation for the long winter months, many types of kimjang kimchi (hangul: 김장 김치) were prepared in early winter and stored in the ground in large kimchi pots. These days, kimchi refrigerators offering precise temperature controls are used to store gimjang kimchi. It is often November or December when people begin to make kimchi; women often gather together in each others' homes to help with winter kimchi preparations. White kimchi (baek kimchi), is a common and popular kimchi to make during the wintertime. "Baechu kimchi" is made with salted baechu (a type of Chinese cabbage) filled with thin strips of radish, parsley, pine nuts, pears, chestnuts, shredded red pepper, manna lichen (석이버섯), garlic, and ginger. Baek kimchi (literally white kimchi) is a variety of kimchi made without chili pepper powder, which is commonly used for pickling kimchi in Korean cuisine. ... Chinese cabbage (Brassica rapa, chinensis group) is a Chinese leaf vegetable related to the Western cabbage. ... For other uses, see Mushroom (disambiguation). ...

Nutrition and health

Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories. It also provides up to 80% of the daily required amount of ascorbic acid and carotene.^[8] Most types of kimchi contain common ingredients like onions, garlic and peppers all of which have well-known health benefits. The vegetables being made into kimchi also contribute to the overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium and iron,^[9][10] and contains a number of lactic acid bacteria. In 2000, a novel bacteriocin-producing lactic acid bacterium (strain MT-1077^T) was isolated from Kimchi and was named Lactobacillus kimchi.^{[11] [12] [13][14]} Dietary fibers are the indigestible portion of plant foods that move food through the digestive system, absorbing water and making defecation easier. ... This article deals with the molecular aspects of ascorbic acid. ... β-Carotene represented by a 3-dimensional stick diagram Carotene is responsible for the orange colour of the carrots and many other fruits and vegetables. ... Species L. acidophilus L. bulgaricus L. plantarum L.reuteri etc. ... Bacteriocins are proteinaceous toxins produced by bacteria to inhibit the growth of similar bacterial strain(s). ...

Kimchi has a reputation of being a healthy food. The US magazine Health named kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly retarding cancer growth.^[15] However, some research focused on high-sodium dietary dependence has found overconsumption of kimchi and soybean paste ( hangul: 된장 similar to miso ) to be a risk factor in gastric cancer (most likely due to nitrates and salt) while unfermented alliums and unfermented seafood were found to be protective factors.^[16] One oncological study found one type of kimchi to be a protective factor against gastric cancer while two other types of such high-sodium kimchi as dongchimi (hangul: 동치미) were risk factors.^[17] Structure of the nitrosamino group Nitrosamines are chemical compounds of the chemical structure R1N(-R2)-N=O, some of which are carcinogenic. ... This article is about common table salt. ... Species Some important species: Allium acuminatum - tapertip onion Allium ampeloprasum var. ...

Kimchi jjigae (stew). A popular stew made with kimchi, it is commonly cooked with kimchi, fresh vegetables and pork or tuna although countless variants exist.

+per 100g of edible portion Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2272 × 1704 pixel, file size: 2 MB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2272 × 1704 pixel, file size: 2 MB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ...

Kimchi in popular culture

Trivia sections are discouraged under Wikipedia guidelines. The article could be improved by integrating relevant items and removing inappropriate ones.

• Many Koreans store kimchi in a kimchi refrigerator (hangul: 김치냉장고) that is specifically designed with precise controls to keep different varieties of kimchi at optimal temperatures for various stages of fermentation and also for longer storage than in regular fridges.^[19]

• The South Korean Korea Aerospace Research Institute (KARI) are hoping to have the first Korean in space to experiment with kimchi while aboard the Russian-manned space ship Soyuz. KARI has developed a space-safe kimchi recipe by sterilizing the food with radiation blasts, heat, freezing and packaging.^[20]

• When taking photographs, South Koreans often say the word "kimchi" the same way English speakers would use the word "cheese".^[21]

• Gwangju Kimchi Festival is an annual event held in Gwangju city in southern Korea and is open to Koreans and foreign tourists as well.

• In U.S. slang, "kimchi" is occasionally used in the phrase "in deep kimchi", a euphemism for "in trouble". This phrase is particularly common in the U.S. military community, which has had a presence in South Korea since the Korean War.

Image File history File links Broom_icon. ... Kimchi fridge (hangul: 김치냉장고) is a storage-specific refrigerator for kimchi only. ... The Korea Aerospace Research Institute (KARI) is the aeronautics and space agency of South Korea. ... Soyuz (Russian: Союз, pronounced sah-YOUS, meaning union) is a series of spacecraft designed by Sergey Korolyov for the Soviet Unions space program. ... For other uses, see Slang (disambiguation). ... Belligerents United Nations: Republic of Korea Australia Belgium Canada Colombia Ethiopia France Greece Luxembourg Netherlands New Zealand Philippines South Africa Thailand Turkey United Kingdom United States Japan Medical staff: Denmark Italy Norway India Sweden DPR Korea PR China Soviet Union Commanders Syngman Rhee Chung Il-kwon Paik Sun-yup Douglas...

See also

Wikibooks Cookbook has an article on

Kimchi

Wikimedia Commons has media related to:

Kimchi

• Korean cuisine
• Foods containing tyramine
• List of Korea-related topics
• List of English words of Korean origin
• Sauerkraut
• Fermentation (food)
• Napa Cabbage, Wongbok
• Lactobacillus kimchi sp. nov.

Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ... Image File history File links Commons-logo. ... Hanjeongsik Korean cuisine is based on the traditional foods and preparation techniques of Korea. ... This is a list of foods containing tyramine. ... This is a list of Wikipedia articles on Korea-related people, places, things, and concepts. ... Words of Korean origin have entered other languages, including English. ... Sauerkraut and sausage on a plate Pickled Eisbein, served with Sauerkraut Percentages are relative to US recommendations for adults. ... For other uses, see Fermentation. ...

References

Year 2006 (MMVI) was a common year starting on Sunday of the Gregorian calendar. ... is the 343rd day of the year (344th in leap years) in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... is the 30th day of the year in the Gregorian calendar. ... Year 2007 (MMVII) is the current year, a common year starting on Monday of the Gregorian calendar and the AD/CE era in the 21st century. ... is the 30th day of the year in the Gregorian calendar. ... is the 196th day of the year (197th in leap years) in the Gregorian calendar. ... Year 2005 (MMV) was a common year starting on Saturday (link displays full calendar) of the Gregorian calendar. ... is the 227th day of the year (228th in leap years) in the Gregorian calendar. ... Year 2005 (MMV) was a common year starting on Saturday (link displays full calendar) of the Gregorian calendar. ... Also see: 2002 (number). ... is the 73rd day of the year (74th in leap years) in the Gregorian calendar. ... 2008 (MMVIII) is the current year, a leap year that started on Tuesday of the Anno Domini (or common era), in accordance to the Gregorian calendar. ... is the 45th day of the year in the Gregorian calendar. ...

External links

• How to make Kimchi (video)
• History and general information about kimchi from The Korean Overseas Information Service
• Korean traditional kimchi
• Korea National Tourism Organization's Kimchi page
• Kimchi Field Museum, Seoul
• Korea Food Research Institute
• General information about kimchi from Life in Korea.com