The First Kimchi
When you think of Korean kimchi the first image that pops in your mind may be of spicy vibrant red cabbage kimchi (Baechu-kimchi (배추김치)) but that kimchi is a relatively new version.
The oldest Korean kimchi is a non-spicy liquid brined radish kimchi (Dongchimi (동치미)). This radish kimchi is made with Korean radish that is salted and fermented in a seasoned liquid with other vegetables and seasoning.
Traditions Around Kimchi
Kimchi has evolved over the course of Korean history and since it has been enjoyed for so many years, traditions surrounding this dish have also appeared.
The main tradition is Gimjang (김장) which basically means communal kimchi making. This tradition usually occurs as winter approaches and the weather gets cooler. Family members or friends gather and make large batches of kimchi which are than distributed to other family members. Usually making kimchi can take a couple days since it involves steps like brining which can take up to 12 hours to complete. After all the hard work is complete, another tradition is to boil some pork and enjoy it with the fresh made batch of kimchi.
The process of kimchi can seem like a daunting task especially for those who have never made it before, so check out my other blog posts that break down the proper steps so that you can successfully and safely ferment and soon join in on this tradition with family and friends.
Definition of Kimchi (김치)
Now before we go any further, let’s cover what exactly kimchi is. Kimchi is an irreplaceable staple in Korean cuisine. In most Korean households, kimchi makes up a large number of the side dishes on the table and so if you can only serve one side dish, make it kimchi!
So, what is kimchi? That is a tricky question. Basically, Kimchi is a vegetable ingredient that is seasoned. There are over 100 kinds of Kimchi in existence. These kinds can vary so much based on different factors. Check out my other blog posts where I break down four main ways that kimchi varies.
