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KMID : 0665420210360030265
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Korean Journal of Food Culture
2021 Volume.36 No. 3 p.265 ~ p.273
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A Study on the Basis and Formation Process of Kimchi’s Uniqueness
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Park Chae-Lin
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Abstract
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The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storagemethod, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchimainly used salt and sauce-based soaking materials at the beginning of the Fermented Pickling Period (beginning in the 1stto 3rd centuries A.D.), and it differed from the Chinese method, which used alcohol and vinegar. In the Umami-FlavoredPickling Period (beginning in the 14th and 15th centuries A.D.), jeotgal, fermented seafoods, were added, and pickles witha completely new identity were created, one different from any other pickles in the world. Lastly, entering the ComplexFermentation and Pickling Period (beginning in the 17th and 18th centuries), the technical process evolved using a separatespecial seasoning containing red pepper as the secondary immersion source after pickling in brine, the primary immersionsource. As a result of this, kimchi was transformed into a food with a unique form and taste not found anywhere else. Theunique characteristic of kimchi is that the composition of original materials, a combination of salted marine life and vegetableingredients, is its core identity, and there is a methodological difference in that it is completed through a second processcalled saesaengchae (生菜)-chimchae (沈菜).
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KEYWORD
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Kimchi origin, sigyeong (詩經), pickled vegetables, umami-flavored fermentation, complex fermentation
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