Who first made Kimchi? and the History of kimchi?

Question

I am doing a reading essay on history of Kimchi
and i desperatly need.

Answer 1

KOrean made the first kimchi........
kimchi is a generic name for a multitude of seasonal and regional varieties of pickled or fermented vegetable side dishes flavored with seafood and spices, and high in vitamins, minerals, and lactic acid. The world of kimchi can be divided into kimjang kimchi, produced in late autumn for long-term storage over the chilly Korean winter, and the more perishable kimchis, produced from market-fresh vegetables in season.

Baechu, or whole cabbage kimchi, is a familiar Korean classic. Whole cabbages are cleaned, sectioned, and soaked for several hours in a salt-water brine. As the cabbage softens, the companion ingredients are assembled: ground red pepper powder, garlic, and ginger are the usual spices. Pickled baby shrimp or other pickled seafood may be added according to taste and availability. In some variations, the cabbage is cut into bite-sized pieces, but in tongbaechu kimchi whole cabbage leaves are stuffed with the seafood and seasoning to form solid bundles, stored in brine in a covered crock. Cabbage kimchi recipes run the gamut from simply spicy to five-alarm hot.

Answer 2

History Of Kimchi

Answer 3

Kimchi History

Answer 4

1

Answer 5

This Site Might Help You.

RE:
Who first made Kimchi? and the History of kimchi?
I am doing a reading essay on history of Kimchi
and i desperatly need.

Answer 6

In the superstore, fruits are usually chosen much too soon. Some are rocks, many are bitter. Some of the fruit and vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 7

Because it is a stupid stereotype and does not apply to every single African American. I am an American my race is black and I like BBQ and baked lemon herb chicken more than fried because I like to watch my figure. Stop with the generalizations.

Answer 8

Origin of Kimchi
Since human beings began cultivating, they have enjoyed vegetables, which are rich in vitamins and minerals. However, the cold winter, when cultivation was practically unavailable, led naturally to the development of a storage method- pickling. As a kind of pickled vegetables, kimchi was born in Korea around the 7th century.

•Use of Hot Red Pepper Powder
At the earliest stage, kimchi was just salted vegetable, but during the 12th century they saw the appearance of a new type of kimchi with some spices and seasonings, and in the 18th century, hot red pepper finally became one of the major spices for kimchi. In particular, thanks to the introduction of cabbages in the 19th century, they witnessed the same type of kimchi as we know it today.

•The Origin of the Name, Kimchi
It is suspected that the name kimchi originated from shimchae (salting of vegetable) which went through some phonetic changes: shimchae - dimchae - kimchae - kimchi.

•Reasons Why Kimchi Was Developed in Korea
Few fermented vegetable foods are found worldwide. Some possible reasons why kimchi was developed as a fermented food especially in Korea are as follows: (1) vegetables were popular to the ancient people in Korea whose main industry was agriculture; (2) Koreans had a remarkable technology of slating fish which was frequently used as a seasoning; (3) Cabbages (Brassica) appropriate for making kimchi were widely grown.

•Major Historical Periods of Korea
The development of kimchi is reportedly rooted in the agrarian culture that began before the era of the Three Kingdoms on the Korean Peninsula. Due to the cold Korean winter, they had to come up with the storage technology of vegetables as a means of securing food.

-Kimchi in Ancient Times
It is difficult to identify the process of development of kimchi in ancient times, as historical records of the times are barely available. We can only assume that they simply salted vegetables in order to keep them as long as possible.

-Kimchi during the Goryeo Kingdom
Though no direct records as to kimchi are found as in the previous period, cabbages are mentioned in an oriental medicine book titled Hanyakgugeupbang. There were two types of kimchi- jangajji (sliced radish preserved in soy sauce) and sunmu sogeumjeori (salted radish). In this period, kimchi began to receive new attention as a processed food enjoyable regardless of season as well as storage food for winter. It is suspected that the development of seasonings at that time enabled spicy kimchi to appear.

-Kimchi in the Joseon Period
It was after foreign vegetables, in particular, cabbages (Brassica) were introduced and used as the main material that the current type of kimchi was formed. Hot red pepper was imported to Korea from Japan in the early 17th century (after the Japanese invasion of Korea in 1592), but it took roughly 200 years until it was actively used as an ingredient of Kimnchi. Therefore, it was only during the late Joseon that kimchi became associated with its red color.

•Royal Court of Joseon
Kimchi in the Royal Court of Joseon
Normally three types of kimchi- whole-cabbage kimchi(jeotgukji), diced-radish kimchi (Kkakdugi) and water kimchi were served for the kings of Joseon. Jeotgukji for a good deal of pickled fish (e.g. croakers) was added to the kimchi. A cooking book of Joseon, Joseon massangsansik yorijebeop, explains how to make jeotgukji as follows:
First, cut well-washed cabbages and radishes into small chunks and salt them. Second, mix them with chopped hot red pepper, garlic, dropwort (minari), leaf mustards (gat) and some seaweed. Third, boil fermented fish in some water and cool it. Fourth, add it to the above blended stuffs. Fifth, store them in a pot and wait till they are fermented.

Even if the main materials of water kimchi (dongchimi) are radish and water, more garnishes were used to enhance the taste in the royal court of Joseon. The radishes used for water kimchi should be of a wholesome shape. In addition, they should be washed and salted for a day before being stored in a jar buried under ground. There is an anecdote that King Gojong, the second last king of Joseon Kingdom liked cold noodle in the dongchimi juice mixed with some beef juice as a winter-night-meal. Hence, they prepared special water kimchi with pears, which were exclusively used for the cold noodle.

-Modern Kimchi
Kimchi has been scientifically proved to be highly nutritious and recommended as a future food by many nutritionists at home and abroad. So the export of kimchi to foreign countries is rapidly increasing. Korean immigrants to China, Russia, Hawaii and Japan first introduced kimchi abroad, and have continued to eat kimchi as a side dish. It gradually gained popularity even among foreigners. Accordingly, kimchi may be found wherever Koreans live. Especially in America and Japan where relatively many Koreans live, packed kimchi is easily available. In the past, the production and consumption of kimchi was confined to Korean societies, but nowadays it has become a global food

Answer 9

http://ask.yahoo.com/ask/20020307.html

Answer 10

i just love wikipedia!!!

"Kimchi, also known as gimchi or kimchee is a traditional Korean dish of fermented chili peppers and vegetables, usually based on Chinese cabbage. The word's archaic pronunciation was chim-chae (Hangul: 침채; Hanja: 沈菜), meaning "steeped/submerged vegetable". However, since the pronunciation's drastic change, kimchi is no longer associated with its original Hanja (Lee 2000).

In Korea, kimchi is served with most regular meals, and is also used as an ingredient in cooking, including kimchi jjigae (kimchi soup), kimchi bokkeumbap (kimchi fried rice), and other dishes.

Though there are hundreds of variations, most types of kimchi tend to have a strong, spicy, tangy flavour and odor.


History
Early forms of kimchi consisted mainly of salted greens, as chili peppers were unknown in Korea until the 16th century, when they were introduced by Portuguese traders coming from Japan. Traditionally, it was fermented in pots buried in the ground, to serve as a winter subsistence staple when fresh vegetables were not available.

A cookbook from 1670 describes pickled mixtures of wild greens and pickled gourd melons, but makes no reference to the use of chilis. One historical record from the end of the 17th century describes eleven types of kimchi and thus kimchi utilizing red peppers would have been popularized some years after that (200 years, by one estimate). In addition, the introduction of Chinese cabbage probably did not occur until the 19th century; before that, kimchi was made from indigenous vegetables.

Kimchi is popular today in China and Japan. The Japanese version of the Kimchi is called Kimuchi (to fit Japanese phonology), and is modified to fit the Japanese taste. Kimchi and various other Korean side dishes are served in restaurants in other Asian countries such as Thailand.

Composition
Common ingredients include Chinese cabbage (배추, baechu), radish (무, mu), garlic (마늘, maneul), red pepper (빨간고추, ppalgangochu), spring onion (파, pa), squid (오징어 ojingeo), shrimp, oyster (굴, gul) or other seafood, ginger (생강, saenggang), salt (소금, sogeum), and sugar (설탕, seoltang). There are variants, including 깍두기, kkakdugi, based on radish and containing no cabbage, and 오이소배기, oisobaegi, stuffed cucumber kimchi. 깻잎, kkaennip kimchi features layers of perilla leaves marinated in soy sauce, peppers, garlic, green onions, and other spices. While Kimchi is generally identified internationally as baechu fermented with a mixture of red pepper, garlic, ginger, and anchovy base broth (젓갈, jeotgal), several different types of kimchi exist, including several regional and seasonal variations. The Kimchi Field Museum in Seoul has documented 187 varieties of kimchi, known historically or currently. Although baechu kimchi is now the most common variety, it was developed relatively recently.

If baechu (Chinese cabbage) is not available or if the original variety is too pungent, kimchi can be made with western cabbage, but this is unusual. The taste of kimchi made in this way tends to be lighter and less piquant.

Lactobacilli are heavily involved in the fermentation of kimchi, which results in a higher lactic acid content in the final product than in yoghurt.

Health
Kimchi has been cited by Health Magazine as one of the world's five "healthiest foods," with the claim that it is rich in vitamins, aids digestion, and may even prevent cancer. The health properties of kimchi are due to a variety of factors. Kimchi is usually made with cabbage, onions, and garlic, all of which have well-known health benefits. Kimchi also has active and beneficial bacterial cultures, like yogurt. Lastly, kimchi contains liberal quantities of hot pepper, which has been suggested to have health benefits as well.

In East Asia, the low number of Severe Acute Respiratory Syndrome (SARS) cases in Korea is sometimes attributed to the Korean habit of eating large quantities of kimchi, although no definitive link between kimchi consumption and SARS resistance has ever been scientifically established. There is some evidence that indicates that kimchi may be used to treat avian influenza in birds. Scientists at Seoul National University say they fed an extract of kimchi to 13 infected chickens - and a week later 11 of them had started recovering. There is currently no evidence of its effects on humans.

What healthful properties kimchi may have are disputed, and the dish has also been linked to negative health effects. In a June 2005 study of gastric cancer risk, South Korean researchers uncovered a 50% higher risk of stomach cancer among heavy consumers of kimchi, and suggested high kimchi consumption may be responsible for the fact that rates of gastric cancer in Korea and Japan are 10 times higher than in the United States. However, talc, an irritant used in white rice in both countries has been posed as a possible alternative cause. Some studies have linked its consumption to a reduced risk of gastric cancer, but other studies have linked consumption of certain types of kimchi (containing radish) to an increased cancer risk. The very high concentrations of salt in kimchi itself and the fish sauce used for flavoring may also be an issue, as high salt intake could exacerbate medical conditions such as hypertension.

Parasite eggs problem
South Korea imports more kimchi than it exports, with most imported kimchi coming from China. In 2005, it was found that a significant percentage of Chinese kimchi was contaminated with parasite eggs. This led to South Korea banning imports of Chinese kimchi. However, several days later, it also became clear that some South Korean kimchi were also contaminated with parasite eggs.

Trivia
--In U.S. slang, "kimchi" is occasionally used in the phrase "in deep kimchi", a euphemism for "in trouble". This phrase is particularly common in the U.S. military community, which has had a presence in South Korea since the Korean War. It briefly gained prominence when it was used during the 2000 U.S. presidential campaign.
--Most Koreans have a separate refrigerator to store kimchi. Kimchi is well-known for having a very distinguishable smell which can corrupt the odor and flavor of other foods.
--When taking photographs, South Koreans often say the word "kimchi" in much the same way English speakers would use the word "cheese".
--Kimchi juice is often shared between a bride and groom before a wedding."