Kimchi (Korean Sauerkraut)

Kimchi (Korean Sauerkraut) History:

Here's what I found on the history of kimchi.

• Kimchi is a Korean side dish made of fermented vegetables, usually cabbage or radish, and is a staple of Korean cuisine.
• Kimchi has a long history that dates back to the Three Kingdoms period (57 BCE - 668 CE).
• The term "ji," which refers to kimchi, has its roots in archaic Korean "dihi."
• Kimchi was initially made with other types of cabbage, and it wasn't until the 19th century that the Chinese/Napa cabbage version became popular.
• The use of chile in kimchi is a point of contention, with some accounts stating that chile was introduced during the Japanese invasion of 1592, while others suggest that chile was introduced earlier through trade with India.
• Kimchi was traditionally fermented in earthenware vessels underground to keep cool and prevent freezing, but now kimchi refrigerators are used.
• Kimchi has gained popularity worldwide and is no longer a uniquely Korean food, but its cultural significance in Korea is still celebrated, and UNESCO has recognized it as an intangible cultural heritage of Korea.

Kimchi (Korean Sauerkraut) Ingredients:

Here are the common ingredients used to make kimchi:

Main Ingredients:

• Vegetables:
• Napa cabbage (or other types like bok choy, radish, or cucumber)
• Korean radish (daikon)
• Seasoning:
• Korean chili flakes (gochugaru)
• Garlic
• Ginger
• Salt
• Fermentation agent:
• Fish sauce (optional)
• Korean chili paste (gochujang) (optional)

Additional Ingredients:

• Scallions
• Carrots
• Cucumbers
• Green onions
• Leeks
• Mustard greens
• Bok choy
• Other vegetables of choice
• Anchovy paste (optional)
• Korean pear or apple (for added sweetness)

Seasoning Paste:

• Gochujang (Korean chili paste)
• Doenjang (Korean fermented soybean paste)
• Garlic
• Ginger
• Fish sauce (optional)

Note: Ingredients may vary depending on the type of kimchi being made and personal preferences. Some kimchi recipes may also include other ingredients like sesame oil, sugar, or rice vinegar.