Kimchi is One of the famous side dishes in Korean culture. And nowadays it is carrying Korean culture in worldwide. And it is a traditional Korean side dish. It made by vegetable, mostly napa cabbage or Korean radish. Seasonings are the most important things for this dish. Gochungary which is a Korean chili powder are specially used in kimchi. And they also add spring onion, garlic, ginger and jeotgal which is seafood. They love to eat it with everything, specially with soups and stews. In Korean cuisine kimchi plays a huge role because without kimchi Korean cuisine is incomplete.
There are many different types of kimchi exist in Korea. And all of this are made by different vegetables. Baechu-Kimchi, chonggak-kimchi and many more. Even oi-sobagi is a traditional kimchi. But in winter people love to eat gimjang.
During the three kingdoms time of Korea they used ferment vegetable, pickle jar which shows their eating culture that they loved to eat fermented vegetable that time. And during the Silla dynasty kimchi became a part of lifestyle. And the pickling of vegetables was an ideal method to store foods. And Specially kimchi was made in winter time. And they burying them in their traditional brown pots which is called onggi. And in 13th century radish kimchi becomes a part of Goryeo. And In 19th century they first used chili powder in kimchi and from that time to now they use this recipe in every year. And 22 November is known as “Kimchi Day”.
In modern time Kimchi festival is most famous festival in Korea. Large groups of people gather a place to make kimchi together. Even foreigners also join in this festival.
And the main goal of this festival is that they make this kimchi and packed it and delivered it to underprivileged members community such as low-income families or living alone peoples and they also delivered rice and other side dishes. Even this day they teach how to make kimchi. By this festival they create a beautiful bond with different countries people which is a part of cultural exchange. And they create a medium to participate and experience their culture which is significance to kimjang. And it is recognized as an cultural heritage of humanity by UNESCO.
Written by – Ranu Sarkar
About the author-
My name Is Ranu Sarkar and I am from West Bengal, India. I am currently a college student and I am studying computer science, Environmental science and Geography. I am learning Korean from King Sejong Institute and I am very much interested in increasing my knowledge about Korean culture, Korean environment and their tradition. And as I am also a writer and writing is my passion so I am doing this internship which will help me to get experience about Korea. and it’s my dream that in future i want to study in Korean university through scholarship