Benefits and history of Kimchi

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Since the human beings began cultivation, they enjoyed eating vegetables which are rich in vitamins and minerals. However, due to the cold winter, there need to be some kind of preservation method and that is pickling. Kimchi is a kind of pickled vegetable that is fermented through lactic acid at low temperature for preservation. It started being developed from 7th century and now it is a food which all Koreans enjoys to eat and becoming popular worldwide.

Many people think of the use of hot red pepper powder when they hear about Kimchi, but at first it was just salted vegetables. In the 18th century, hot red pepper became one of the major spices used for Kimchi and with the introduction of Baechu (Chinese cabbage) in the 19th century, people are now seeing the type of Kimchi that we know today. As you know there are only few fermented vegetable food worldwide, and there are several possible reasons why Kimchi was developed. First, Korean people’s main industry was agriculture, so that vegetables were popular for them. In addition, Koreans had prominent technology for slating fish, which was usually used as a seasoning and introduction of Baechu was suitable for making Kimchi.

There are many characteristics and beneficial effects of Kimchi. It develops a unique taste that differs from ingredients and condiments, and it becomes more palatable as it ferments. This fermentation is caused by bacteria which are contained in the ingredients of Kimchi and it is controlled by the temperature and the amount of salt. In the late period of this process, an enzyme decomposes pectin and as a result, it softens Kimchi fiber. When this process goes well and properly matured, Kimchi has a good taste, but it is easily acidified when it is left in high temperature and it becomes inedible in two days.

Due to the beneficial effects of Kimchi, it is still widely eaten by people and becoming a popular worldwide food. It has antibacterial effect, prevents acid toxicosis, and prevents the development of disease such as obesity and cancer. Moreover, it can help the recovery, delays the aging process, promote digestion and strengthen the immune system. Kimchi is also a food full of nutrition. By eating it, it keeps the balance of nutrition and it is low calorie and good for our body. It provides lots of vitamins and calcium instead of providing calorie.

Currently, Kimchi is being paid attention by Japan and many other countries worldwide. It is because of these characteristics and beneficial effects. People are now recognizing Kimchi not just as a simple food but as a healthy food.

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