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It's almost
impossible to talk about Korean cooking and cuisine without mentioning
the most important Korean delicacy: Kimchi. Koreans are proud of their
creation, and have developed hundreds of different variations on the
original recipe. Kimchi was developed in the 7th century as a way to
preserve vegetables during the winter months. It was found that
vegetables, if pickled and stored properly, would not only stay edible,
but their taste would change over time. Thus Koreans found that they
could use kimchi at different times during fermentation to achieve
greater nuances of taste.
Kimchi was
stored in earthenware jars in holes in the ground to aid in the
fermentation process by keeping the temperature steady (some highly
traditional Koreans still use this method today). In the days before
refrigeration, this was the best way to ensure that the flavor of kimchi
could mature in a stable environment.
At some point
during the 17th century, the red pepper was introduced to Korea, and
kimchi as it is most commonly enjoyed today was born. It became a
necessary side dish, along with a steaming bowl or rice, for almost
every meal. Though there are over 200 variations of kimchi, about ten
recipes are commonly eaten. Most include cabbage or radishes, cucumber,
garlic, ginger and onions, but all are delicious.
One thing
you'll notice right away about kimchi is its distinctive odor. While
this has turned many a well-meaning diner off in the beginning, most
everyone learns to love it, and finds him - or herself longing for it
after going without. After all, it's been marked as one of the reasons
why Koreans live long and healthy lives, and its benefits have been
medically proven long since.
Koreans are
notoriously picky about their kimchi. Some prefer fresh kimchi, others
like it to be fermented for about 2 weeks, and some won't touch anything
younger than a month old. If you eat enough of it, you'll find that you
too will have a favorite way to prepare it.
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