Kimchi in an ancient Korean food made from a pungent mixture of fermented vegetables and its variations amount to 80 kinds of dishes of that period (Raymond). For the season's summer and fall it is made in small quantities because the fermentation can go bad, but for winters it is made in large quantities so that it can be eaten for 3-4 months of the winter season. The Kimchi curing for the winter season is called "kimjang" and in usually done in the last days of November (Raymond). In the old times, kimchi was made of greens picked and salt or salt and alcohol mixture. By the end of Unified Shillan and start of Koryo era, pickled sliced radish in brine was made very popular (Raymond). Soon after chili was introduced in Korea and it was added in the kimchi making as well. During the late Chosen era, powdered chili together with fish or shellfish paste became one of the most popular ingredients for this dish. In the southern part of Korea anchovies were used for the fish paste, while in the northern region croaker and shrimp paste was more popular (Raymond). Kimichi's taste was more dependent on the climatic difference of each region, in warm places fish paste and chili powder is used to stop the food from going bad, while on the other hand kimchi made in much cooler areas is less salty and pungent. It has become a popular food venture in today's world; many firms are mass producing this Korean cuisine.

History

Koreans have always been huge fans of Kimchi. Considering their use of salt and use of soya bean paste and other fermented foods, it can be safe to say that kimchi was made even. Before the three famous dynasties of Korea from 4th to 7th century A.D. according to the first records of kimchi, the people of Goguryeo are experts at making fermented fish, which supports the assumption that fermented foods were extremely popular at that time (Raymond).

Kimchi in the Goryeo period (A.D. 918-1392)

In the early Goryeo Dynasty, the followers of Buddhism preferred vegetables over meat. The vegetables used in kimchi became much more diverse: turnip, white radish, eggplant, cucumber, wild leek, watercress,...

Also curried kimchi became popular and two different variation of kimchi were differentiated. Garnished kimchi also came into view with various garnishes such as garlic and spices like Chinese pepper, ginger roots and tangerine were being used in the simple pickled food.
Kimchi in the early Joseon period (A.D. 1392-1600)

In the early Joseon Dynasty, there was a boom of culture, boom of agriculture, typography and astronomy along side with other industries. Thus cultivated vegetables become easily available. Due to the boom in typography, many books on agriculture were written and distributed widely and so methods of agriculture were easily passed on. During this time many foreign vegetables were also introduced in Korea, hence the recipe of kimchi also became very varied. The methods of making kimchi evolved as well. Kimchi in this period came in a wide variety, from the simple pickled-type jangajji of earlier times, to singgeonji, which was desalinated and then garnished, to the juicy nabakji, which could be eaten instantly, and dongchimi, which is also juicy but needs time to ferment (Raymond). During this time spices used in the making of this Korean cuisine were also increased so much so that the main ingredient could be clearly set apart from the others ingredients.

Kimchi after the mid-Joseon period (after A.D. 1600)

During the end years of the Joseon Dynasty there was a remarkable growth in trade and as a result of that crop became very active. Various traditional vegetables, fruits and other byproducts and herbs were promoted and thus they became kimchi's main ingredients as well. During this dynasty, since a boom in trade was seen, many vegetables, fruits and spices were introduced from other countries. Some include pumpkin, red chili pepper, sweet potato, white gourd, apple, and watermelon. Red chili peppers, especially, brought about many changes in the Korean diet (Raymond). From a simple and fresh tasting kimchi, came out more complex…