Discussion on the origin of kimchi, representative of Korean unique fermented vegetables

Bibliographic Data

ID7843397
AuthorsDai-Ja Jang (Korea Food Research Institute), Kyung Rhan Chung (Academy of Korean Studies), Hye Jeong Yang (0000-0001-7489-3508, Korea Food Research Institute), Kang-Sung Kim (Yong In University), Dae Young Kwon (0009-0001-7566-2995, Korea Food Research Institute, corresponding author)
Year2015
Volume2
Issue3
Pages126-136
Publication date2015-09-01
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenueJournal of Ethnic Foods (JOURNAL)
Journal identifiersISSN: 2352-6181 • E-ISSN: 2352-619X
PublisherSpringer Science and Business Media LLC (PUBLISHER)
DOI10.1016/j.jef.2015.08.005
OpenAlexW2155729869
LanguageEN
Citations received27
References cited2

Kimchi is a unique and traditional fermented ethnic food of Korea, which consists of vegetables such as Chinese cabbage fermented with lactic acid bacteria. However, some argue that kimchi has only existed for 100 years, which is a false assertion. We will discuss some papers that make statements on kimchi, and provide accurate historical facts on kimchi by analyzing ancient documents of Korea and by scientifically examining the introduction of red pepper into Korea. Belonging to the Ural–Altaic group of languages, Korean is completely different from Chinese; however, Korea did not have its own characters until 1433 when King Sejong invented Hangeul—the Korean characters. Koreans used Chinese characters in writing while using the Korean language when speaking. Therefore, although we wrote jo (菹) when indicating Korea's unique and traditional fermented food, kimchi, it is completely different food from paochai (泡菜). Thus, it is quite incorrect to attempt to find the origin of Korean kimchi in Chinese paochai. In addition, discursion that kimchi was originally white but changed into red following the Japanese invasion of Korea in 1592, and the assertion that there was no cabbage kimchi 100 years ago, but only kimchi made of white radish, are incorrect, and without any scientific evidence. For thousands of years, Korea has had its own traditional fermented food, especially fermented food with red pepper, and kimchi is our unique and traditional ethnic food. Due to the false assertion that red pepper was introduced into Korea from Japan during the invasion of Korea, some argue that kimchi is only 100 years old. Such assertions are quite incorrect. Even in the Samkuksaki (三國史記), the Chronicles of the Three Kingdoms of Korea, we can see that people already ate cabbage kimchi in the three states around 1,500 years ago. By directly interpreting the facts shown in the records, it is clear that kimchi is our fermented food invented thousands of years ago. Therefore, we hope the present study will provide an opportunity to correct the historical defaults and develop Korea's kimchi

Assertion · Bacteria · Biology · Ethnic group · Fermentation · Fermentation in food processing · Geography · Lactic acid · Pepper · Seasoning · Sociology · Anthropology · Computer Science · Culinary Culture and Tourism · Food Quality and Safety Studies · Nutrition, Health and Food Behavior · Food Science

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