Kimchi

Lore & Background

The term 'kimchi' derives from the Middle Korean 'thimchoy', a transcription of the Sino-Korean word 沈菜 (literally 'submerged vegetable'), first appearing in the 16th-century Korean rendition of the Chinese book Xiaoxue. Sound changes over centuries transformed 'thimchoy' into 'kimchi'. The common English spelling 'kimchi' predates and is not derived from the McCune–Reischauer transcription 'kimch'i'. Early historical records, such as the Samguk Sagi, mention pickle jars used for fermenting vegetables, indicating fermented vegetables were common during the Three Kingdoms period. The Goguryeo people were skilled at fermenting, and during the Silla dynasty, kimchi became prevalent as Buddhism fostered a vegetarian lifestyle. A 13th-century poem by Yi Gyubo describes radish kimchi as common in the Goryeo period. Early versions were not spicy; chili peppers, now standard, were introduced to Korea from the Americas via Portuguese traders in the early 17th century, with their use in kimchi becoming widespread only in the 19th century. Napa cabbage was introduced to Korea much earlier, likely during the Joseon dynasty with records from the 17th or 18th century, and whole-cabbage kimchi similar to its current form appears in the cookbook Siuijeonseo from around that time.

Reader's Guide

Kimchi is a cornerstone of Korean culinary identity, with a history spanning centuries. Its significance extends beyond food: the tradition of gimjang—the communal making and sharing of kimchi in late autumn—was inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity by both South and North Korea in 2013, reaffirming Korean identity and strengthening family cooperation. Kimchi has also played a role in modern contexts, such as during South Korea's involvement in the Vietnam War, when the government sought to provide rations for troops, and in 2008, when scientists created a special bacteria-free 'space kimchi' for astronaut Yi So-yeon. The 1996 dispute with Japan over kimchi standards led to a Codex Alimentarius definition in 2001, which helped increase Korean kimchi exports. The 2010 price crisis due to heavy rainfall prompted the South Korean government to temporarily reduce tariffs on imported cabbage. Kimchi remains a dynamic cultural symbol, with its preparation methods and cultural significance documented as part of Korea's intangible cultural heritage.

Did You Know?

• The word 'kimchi' derives from the Middle Korean 'thimchoy', meaning 'submerged vegetable'.
• Chili peppers, now a standard ingredient, were unknown in Korea until the early 17th century.
• In 2008, South Korean scientists created a bacteria-free 'space kimchi' for astronaut Yi So-yeon.
• The tradition of gimjang was inscribed on UNESCO's Intangible Cultural Heritage list in 2013.