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KMID : 0665419950100040311
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Korean Journal of Food Culture
1995 Volume.10 No. 4 p.311 ~ p.319
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Literature Review on Kimchi , Korean Fermented Vegetable Foods
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Abstract
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The history of vegetable preservation technology by salting and fermentation in Korea was reviewed from the Three Nations Era to the end of Chosun Kingdom, and the development of present day´s Kimchi processing technology was traced back by using the classic books as well as recent review papers published in Korea. Although the written record on salting and fermentation of vegetables first appears in a 12th century literature (Dongkukisangkukjib, Gyu-Bo Lee 1168∼1241), the use of salted/fermented vegetables could be dated back to the Three Nations Era (B.C. 37∼A.D. 668) and even earlier period. The present type of Kimchi was gradually evolved after the introduction of red pepper into Korea in the 17th century. The descriptions on Kimchi fermention appeared in the literatures written in the period of 16th∼19th centuries in Korea, Suunjapbang (1500∼), Domundaijak (1611), Sasichanyocho (1656), Eumsikdimibang (1670), Chubangmun (1600∼), Saekgyung (1676), Yorok (1600∼), Sanlimkyungje (1715), Cheungbosanlimkyungje (1766), Kyuhapchongsoe (1800∼), Imwonsipyukji (1827), Dongkuksesiki (1849) and Buinpylji (1855∼) were reviewed.
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KEYWORD
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