Kimchi (김치) > 사전

'Kimchi' is a traditional Korean fermented food and a type of cooking style.

Vegetables pickled in salt water and fermented to increase shelf life are mixed with various seasonings to give them a unique taste.

If you just say 'kimchi' without any other modifiers, you are mainly referring to the southern style cabbage kimchi made by turning kimchi cabbage red with red pepper powder, and this is the most famous around the world.

In addition to this spicy and salty kimchi, there are various other types of kimchi, such as 'Chonggak Kimchi' or 'Kkakdugi' made with pickled radish, 'Cucumber Sobagi' made with cucumbers, and 'Baek Kimchi', which usually comes to mind when thinking of kimchi in Seoul or the northern region of the past. Kimchi also exists.

The characteristic of kimchi is that already pickled vegetables are seasoned again.

In terms of ingredients used, most of them are possible except for a few vegetables.

In addition, it is a long-term food that can be stored for several years if it can be stored sealed at low temperatures.

Additionally, there are many different types of kimchi, and there are many variations, starting with the most well-known cabbage kimchi.

Each region has kimchi that uses recipes and ingredients that cannot be found in other regions, so it also has its own identity as a local food.

Kimchi is considered by many to be the most Korean-style Korean dish, with its unique ‘spicy and savory taste’.

There is a long history of eating only kimchi, and today, even most single-person households have at least kimchi, making it a dish that is very closely related to the lives of Koreans.