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KMID : 0665420150300050576
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Korean Journal of Food Culture
2015 Volume.30 No. 5 p.576 ~ p.586
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A Literature Study on the Amount of Red Pepper in Cabbage Kimchi between the Decades from 1920 to 2010 in Cookbooks, Newspapers and Magazines
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Seo Mo-Ran
Jeong Hee-Sun
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Abstract
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This study compared and analyzed the consumption and amount of red pepper used in Baechu Kimchi (cabbage Kimchi)
especially the amounts used in Kimchi recipes with respect to the passage of time from the 1930s to the 2010s. In this
analysis, 78 recipes for cabbage Kimchi were taken from books, daily newspapers and magazines from 1930 to 2014 and
collected for comparison. The result of the study showed that the consumption and inclusion of dried red pepper powder
in cabbage Kimchi increased. The average consumption of red pepper in the 1930s was 5.75 g, and the number went up
to 8.83 g in the 1940s, to 13.8 g in the 1950s, and to 20.25 g in the 1960s. The amount dramatically increased from 1970
to 1980 (53.37 g) and kept rising until 2010 (71.26 g). The average consumption of red pepper in cabbage Kimchi in the
2010s is about 12 times that of the 1930s.
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KEYWORD
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Kimchi, red pepper, hot taste, spicy, red pepper powder
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