This article refers to the traditional Korean dish. For the family of scholars known as Kim chee, Qimchi and Kimhi, see the article on Qimchi.

Template:Koreanname Kimchi, also spelled gimchi or kimchee, is a traditional Korean side dish or relish made of fermented vegetables, often Chinese cabbage, seasoned with red (hot)chili peppers (bbalgan-gochu) and salt.

Kimchi is the most common dish that Korean people serve daily and is consumed with rice and other main and/or side dishes. Kimchi can be eaten by itself or it can be cooked with other ingredients to make different dishes, such as kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap). Moreover, because it is both flavorful and healthy, the world-wide appeal and popularity of kimchi continues to grow daily.

The history of kimchi traces back to ancient times. References to kimchi can be found as early as 2600-3000 years ago.^[1] The first text-written evidence of its existence can be found in the first Chinese poetry book, ShiKyung. In this book, kimchi was referred as “Ji”, the term used before it was known as “Chimcahe”.^[2]

The earliest form of kimchi consisted of only salted vegetables. It was in the 12th century when people began to include other spices to create different flavors, such as sweet and sour savor, and colors of kimchi, such as white and orange.^[3]

It was not until the early 17th century when the current style of kimchi, with salted Chinese cabbage seasoned with hot, red pepper, came into existence.^[4] Chili peppers were unknown in Korea until the early 17th century. They were imported from Japan or China, where Western traders first introduced them.

After adding the seasonings to salted Chinese cabbage, also called napa cabbage (baechu), kimchi is stored in a container for about three days before it is fully fermented. Depending on individual's tastes, the storage time of kimchi can vary-- to create different flavors from dull to sour. This particular type of kimchi became popular in the 19th century, and this baechu kimchi continues to be the most common and popular form of Kimchi.

Traditionally, kimchi was fermented in ceramic pots, which are buried in the ground. During the winter, this particular way of storing kimchi, known as kimjang, allowed Koreans to enjoy kimchi throughout the winter months when fresh vegetables were not readily available.^[3]

Even though the typical ingredients of kimchi are Chinese cabbage, salt, and red pepper flakes, there are other vegetables and seasonings that can be replaced, depending on the type of kimchi and the level of spiciness desired. Radish, eggplant, spring onion, cucumber, Chinese chive, ginger, garlic, and mustard leaf are also used to make kimchi. For instance, cucumbers with red pepper and other seasoning can be used to make cucumber kimchi (oh-ee so-bae-gi) and radish can be fermented with red pepper, garlic, and ginger to make radish kimchi (ggackduki).^[3]

Seasonings, such as types of salt and fermented fish, can also diverge. Moreover, kimchi is not necessarily spicy or red. Some kimchi, such as white kimchi (baekkimchi) is seasoned only with salt— it is neither red in color nor spicy. White radish kimchi (dongchimi) is another example of kimchi that is not spicy, and it is often served with cold noodles in its fermented salted water, which is known as white radish kimchi with cold noodles(dongchimi gooksu).

Kimchi can be categorized either by regions or seasons. Korea's northern and southern sections have a considerable temperature difference.^[5] Northern regions tend to have longer winters compared to the southern regions of Korea. Kimchi from the northern parts of Korea tend to have less salt and less fermented fish as ingredients, as well as less red pepper. However, the kimchi from the north often has a watery consistency. Unlike northern styles, kimchi in the southern parts of Korea, such as Jeonrado and Kyungsangdo, has more salted fish and salt. Also, a diversity of fish and seafood is used as kimchi’s elements. Depending upon the season of the year, the various weather conditions, and ingredients available in the region, a different kimchi is produced.

(The entire section's reference) ^[5]

• Hamgyeongdo (Upper Northeast)

Due to its proximity to the ocean, people in this particular region primarily include fish or oysters in kimchi.

• Hwanghaedo (MidWest)

The taste of kimchi in Hwanghaedo can be best described as "moderate"— not bland, but not overly spicy. Most of kimchi from this region has less color, since it does not use red pepper flakes. The typical kimchi for Hwanghaedo is called pumpkin kimchi (bundi).

• Gyeonggido (Lower Midwest of Hwanghaedo)

People use a variety of vegetables and seasonings to make kimchi. Gyeonggido’s kimchi is also well known for its eye-catching decorations.

• Chungcheongdo (Between Gyeonggido and Jeollado)

Instead of using fermented fish, people in the region use salt to make savory kimchi. Furthermore, people in Chungcheongdo are known to make the greatest varieties of kimchi.

• Gangwondo (MidEast)

Compared to other regions, it is very typical here to store kimchi for longer periods of time. Unlike other coastal regions in Korea, kimchi in this area does not contain much salted fish.

• Jeollado (Lower Southwest)

People use different types of fermented fish, such as salted yellow corvine and salted butterfish, to create different spices.

• Gyeongsangdo (Lower Southeast)

This region is famous for salty flavors in its dishes. Kimchi is no exception. The most common seasoning components are salted anchovies and salt, which produce a briny and savory flavor. Furthermore, due to a high amount of salt, the fermented kimchi can be enjoyed for a longer period of time.

(The entire section's reference) ^[6]

• Spring

Due to a long period of consuming kimgankimchi, winter kimchi, for months during the winter, people tend to lose their taste for fresh kimchi. Thus, during the spring, people use fresh potherbs or herbs to make kimchi. Instead of storing kimchi for a long time, it is better to make and eat fresh kimchi often during this particular season.

• Summer

Young summer radishes and cucumbers are the key vegetables to make kimchi, Yolmu Kimchi, in summer. Radishes used for these seasons are thin and small. They can be seasoned with or without fermented shrimp, and once they are fermented, they can be prepared with rice or cold noodles to enjoy on hot summer days. Furthermore, instead of using the powered red peppers, it is common to include ground hot peppers.

• Autumn

Baechukimchi is the most common type of kimchi that can be founded during the fall. It is prepared by inserting blended stuffing materials, called so, between layers of salted leaves of uncut, whole cabbage. The ingredients of so can vary, depending on the different regions and weather conditions. However, overall, beachukimchi tends to have a strong salty flavor because it contains a large amount of fermented fish.

• Winter

The greatest varieties of kimchi can be eaten during the winter. Since it is difficult to find fresh vegetables to make kimchi in the cold wintertime, people prepare kimchi in early winter, store it in the ground (the ancient method) or in the kimchi refrigerator, and eat it for a long period during the winter. It is often November or December when people begin to make kimchi, and because of the harsh weather conditions, people often gather together and help each make this food. White kimchi (Baek kimchi), is a common kimchi to make during the wintertime. It does not contain any red pepper; thus the color of kimchi is clear and does not offer any spicy flavor. It is put into salted water. The pickled Korean cabbages are mixed with a little bit of salt and filled with thin strips of radish, parsley, pine nuts, pears, chestnuts, shredded red pepper, manna lichen, garlic, and ginger. It was first originated in Pyongyang province, a cold, northern region of Korea.

Kimchi has been cited by health magazines as one of the world’s five “healthiest foods,” for being rich in vitamins, aiding digestion, and perhaps even preventing cancer. ^[7]

Since kimchi is made of various vegetables, it contains a high concentration of dietary fibers, while being low in calories. It also provides 80% of the daily required amount of ascorbic acid and carotene.^[8] For example, cabbage reduces cholesterol and averts cancer. Also, it is highly enriched with vitamin C, vitamin B, protein, minerals, and calcium. It also prevents anemia, and helps one’s diet due to its low calorie and low sugar levels.

Each of the seasoning ingredients has its own unique health benefits. For example, red pepper contains capsaicin, which prevents obesity. It also contains more vitamin C than most fruits. All together, red pepper, ginger, and garlic (core ingredients for kimchi seasoning) can prevent liver cancer.^[9] Just like yogurt’s lactic acid bacteria, kimchi also produces lactobacillus.^[10] A dish of well-fermented kimchi contains one billion lactic bacteria per gram, which may have the virtue of preventing cancer.^[11] Kimchi’s lactobacilli are able to move safely through the digestive system to kill harmful germs. It also generates apoptosis, which reduces the likelihood of developing cancer cells.

• Most Koreans store kimchi in a separate refrigerator that is designed to keep kimchi at an optimal temperature for proper fermentation.[1]

• When taking photographs, South Koreans often say the word "kimchi" the same way English speakers would use the word "cheese".[2]

• The South Korean Korea Aerospace Research Institute (KARI) are hoping to have the first Korean in space to experiment with kimchi while aboard the Russian-manned space ship Soyuz. KARI has developed a space-safe kimchi recipe by sterilizing the food with radiation blasts, heat, freezing and packaging.[3]

• Korean cuisine
• List of Korea-related topics
• List of English words of Korean origin
• Sauerkraut
• Fermentation

• Korean Food Pic & Recipes
• Korean traditional kimchi
• Korea National Tourism Organization's Kimchi page
• Kimchi Field Museum, Seoul
• Korea Food Research Institute
• ZenKimchi's History of Kimchi
• Kimchi and soybean pastes are risk factors of gastric cancer