Fermented Cabbage
Kimchi originated in Korea during the Three Kingdoms
period (1st century BC to the 7th century AD). By that time, families
had long used preservation methods to keep a constant food supply for
their families during the long, harsh winters. So, when the first
cabbage arrived to Korea in 2030 B.C., families turned to fermentation
to preserve it. In the 16th century, the first chili peppers arrived
from the Americas giving kimchi its signature spicy flair, and the
recipe was complete. A blend of cabbage, garlic, ginger, hot red chili
peppers, vegetables, fish sauce and often seafood,
kimchi has since established itself as a Korean culinary staple.
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This page was built by Yolande Hesmondhalgh