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KMID : 0665420210360030274
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Korean Journal of Food Culture
2021 Volume.36 No. 3 p.274 ~ p.283
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The Background and Truth of the Controversy over kimchi Suzerainty, And Countermeasures - Focusing on the Birth, Process, and Uniqueness of kimchi -
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Kim Hong-Ryul
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Abstract
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What is the origin of kimchi and what changes did it go through to become the kimchi of today? Also, what makes kimchidifferent from other pickled vegetables such as Chinese paochai, Japanese tsukemono, and Western pickles, and sauerkraut,and what is the identity of kimchi? This study is the result of thought on these fundamental questions about kimchi whichis the only pickled vegetable distributed around the world that uses a fermented and ripened animal seasoning called jeotgal(salted marine life) to dramatically improve its umami taste and nutritional value, thereby securing its uniqueness. Kimchihas further evolved into a unique and high-quality pickled vegetable through the use of its specialized seasoning, adoptinga composite fermentation mechanism and absorbing new ingredients such as red pepper. It is expected that this paper willinvigorate the discussion on the firm establishment of the identity of kimchi and the future direction that it may take.
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KEYWORD
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Kimchi, kimchi identity, fermented foods, fermented pickles, gamibalhyo (add taste fermentation pickles)
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FullTexts / Linksout information
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Listed journal information
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