What is the history of Korean Kimchee?
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History of Kimchee
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Kimchi is a uniquely pungent mixture of fermented vegetables
and its variations amounted to roughly 80 kinds of dishes during the Choson period. For spring, summer and fall consumption, kimchi was cured in a small quantity, but for the winter months, large quantities were made so that it could be eaten over three or four months. The kimchi-curing for the winter season was called, "kimjang" and was usually done in late November.
In ancient times, kimchi was made of greens picked and salt
or a salt and alcohol mixture. By the end of Unified Shillan ad the beginning of Koryo, sliced-radish kimchi pickled in brine became popular. Soon thereafter chili was introduced to Korea around 1500 and it was added to make kimchi as well. During the late Choson era, powdered chili, together with chotkal (fish or shellfish paste), became the favored ingredients in kimchi. In the southern regions, the chotkal was amde of anchovies, while in the northern regions, croaker and shrimp chotkal were more popular. The climatic differences of each region affected the taste of kimchi as well. In warm places, chotkal andchili poweder were used in abundance so that kimchi could be prevented from going bad. On the other hand, kimchi made in colder areas was less salty and pungent. Today, many firms are mass-producing kimchi.
Tangy and hot, it's the accent and counterpoint to a traditional meal of rice and soup, but nowadays, kimchi is turning up in pizzas and burgers
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