What is the culture and history of kimchi?

Kimchi first appeared in the Book of Songs. It was interpreted by China as pickled cabbage, and then introduced to South Korea.

Kimchi has gone through several stages before it becomes a real kimchi. The first stage was the Three Kingdoms period. Pickled vegetables were still radishes and cucumbers, and fresh vegetables such as leeks were added to Korea.

The second stage was the Korean period, and the production methods began to be enriched, and new raw materials were added on the basis. The third stage is that Chinese cabbage becomes the main raw material, which is what we eat now.

In Korea, pickling is usually carried out in winter, which seems to have become a fixed custom and has been preserved until now after so many years. The pickles cooked by each family have different tastes and nutrients. For Koreans, kimchi is not only an indispensable food on the table, but also represents the culture of the country.

Extended data

Reasons for eating kimchi in Korea

South Korea is located in the northern hemisphere, relatively far north, and its winter climate is relatively cold. Under such weather conditions, vegetables are difficult to grow in winter, and almost no one can eat fresh vegetables.

Because Korea has a small land area and insufficient land resources, the land where vegetables can be planted is even scarcer, and the demand for vegetables is large, so Koreans use their wisdom to store the vegetables harvested in autumn and pickle them in kimchi jars, which is not only delicious, but also more conducive to storage.

Baidu encyclopedia-Korean kimchi