Discover the history and secrets of kimchi, far more than a simple side dish. A cultural heritage inscribed on the UNESCO list.
A National Treasure
Kimchi (κΉμΉ) is not simply a dish. It is the soul of Korean cuisine, a symbol of cultural identity so important that Kimjang β the tradition of collectively preparing kimchi β has been inscribed on the UNESCO Intangible Cultural Heritage list since 2013.
A History of Several Millennia
The earliest traces of fermented vegetables in Korea date back more than 2,000 years. However, the kimchi we know today β with its characteristic red pepper β only appeared in the 17th century, after the introduction of gochugaru (κ³ μΆκ°λ£¨) from the Americas via Japan.
The Fermentation Process
Kimchi is alive. It breathes, evolves and matures like a fine wine.
The magic of kimchi lies in lactic fermentation. Lactobacilli bacteria transform the sugars in vegetables into lactic acid, creating that complex flavor β simultaneously spicy, sour, umami and slightly sweet.
Over 200 regional varieties exist across Korea, making kimchi one of the most diverse fermented foods in the world.