Kimchi

Kimchi is one of Korea's representative traditional foods, which has evolved into various forms over a long period. It wasn't always the red kimchi we know today from the start. In the past, vegetables were salted or preserved in soy sauce, vinegar, etc., and this method evolved as a way to eat vegetables even during cold winters. Through the Goryeo and Joseon dynasties, the methods and ingredients for making kimchi gradually diversified. Especially in the late Joseon period, as chili peppers began to be widely used, the red kimchi we are familiar with today started to be made. With the use of various ingredients such as napa cabbage, radish, garlic, ginger, and salted seafood, different kimchi cultures emerged in each region. Kimchi is not just a side dish but an important traditional food that showcases Korea's food culture and preservation methods. In 2013, 'Kimjang,' the culture of making and sharing kimchi together, was designated as a UNESCO Intangible Cultural Heritage of Humanity. As times change, the types and recipes of kimchi continue to evolve.