Tale of Kimchi

Ancient Korean word for collective kimchi was ji. The word was also said chim-chae, a translation into Chinese characters. Chim-chae means "immersing vegetables (in salt solution)". The word referred to any kinds of vegetable food processed by immersing in salt solution. The salt water was not to be taken; only the vegetable was. At that time the word was said as tim-chae, which became palatalized to be said as chimchi, then became kimchi.

From the seventeenth century kimchi went through a revolutionary development, especially with the use of chili. Chili was introduced from Japan shortly after their invasion of 1592, and began to be popularly cultivated in about 1600. Turnip was replaced by daikon radish, and Chinese cabbage came to be used more than any other vegetables, and kimchi became much close to the kimchi of today. Thus the radical change seems to come from the success in growing chili and larger vegetables like radish and Chinese cabbage.With the coming of cabbage and radish to replace the vegetables that were popular until then including turnip, cucumber and eggplant, Winter Kimchi also seems to have begun to be made populary about the same time in the same constitution as today's where the seasoning made of various flavorings and vegetables is stuffed between the cabbage leaves.

As kimchi's nutritional value is being scientifically confirmed, food scientists in and out of Korea are recommending it as the "food for future." The amount of kimchi export throughout the world is also increasing.The first exporters of kimchi were the first generation of Korean emmigrants. People who moved out to China, russia, Hawaii and Japan were "kimchi-sick" and made kimchi in the new communities. With their introduction, people who were there before Koreans came in came to know the food as its original name, "kimchi." In these places you can easily find kimchi in many Korean shops or in market.In the past in Japan kimchi was bought and sold between Korean settlers only. The market expanded in about 1985 to involve the Japanese people too, and now its circulation is very active. Kimchi is being known for its sterilizing effect, and the food value of garlic is being recognized in Japan. The need to ingest fiber is also being emphasized, which is abundant in kimchi. As their nutritional interest of kimchi increases, their preference of food itself is being changed.Thus, as a whole, kimchi is getting more and more popular all around the world as its nutritional value and unique flavors are being widely acknowledged.