The word kimchi derives from the character jeo (菹), denoting a sour-tasting vegetable.

Since this
character appears in the History of the Goryeo Kingdom (Goryeosa, 1454), it can be presumed that kimchi
dates back at least to this time. During the Goryeo era (918-1392), kimchi was called ji, which likely was
derived from the Korean word dihi, written with the Chinese characters jeo (菹) or ji (漬). In the late 17th
century, kimchi was known as chimchae (沈菜), or "soaked vegetable," that referred to the moisture that
vegetables released after being seasoned with salt, such that they become immersed in liquid. Over time,
the name was changed from chimchae to dimchae and gimchae, and eventually today's kimchi.

Koreans of long ago would pickle vegetables with salt or vinegar so they could be preserved for the lean
winter months. The earliest method used by humans to preserve their food was drying, with pickling and
fermentation being developed thereafter. Unlike grains, vegetables contain a high moisture content, such
that their preservation first required a drying or salting process. But the drying of vegetables was not only
impractical, it also resulted in a loss of flavor and nutritional value. Consequently, vegetables came to be
pickled with salt, while the aging during the fermentation process created a truly distinctive taste.

Kimchi's unique, mellow flavor is unlike that of raw or cooked food. The flavor of kimchi is determined by
the liquid discharged from its
ingredients, which plays an instrumental role in the fermentation process. Moreover, if this liquid dries out,

the kimchi will lose its savoriness.

In order to fully appreciate kimchi, it is necessary to understand the importance of the side dish, or

banchan, to Korean cuisine. In a culture in which rice is the staple, it can be served as a main dish

accompanied by various side dishes. However, since the taste of rice is rather bland, it is typically

complemented by the five basic flavors: spicy, salty, bitter, sweet, and sour. And with its subtle

combination of diverse flavors, kimchi makes for an ideal side dish to accompany rice. In addition, when

kimchi is served with meat, it helps to counteract the greasiness of meat that some people dislike, while

refreshing the palate.

The Secret of Kimchi's Unique Taste

First, the flavor of kimchi depends on the use of good-quality ingredients. Second, the cabbage or other

primary vegetable must be properly salted. Too much salt will mean a tough texture as well as too salty a

taste. Not enough salt, on the other hand, produces an excess of liquid, which can cause the kimchi to

easily sour. Proper salting depends not only on the right amount of salt, but also the length of aging time,

storage temperature, and rotating of the cabbages from the top to the bottom of the storage container

during the salting process. These conditions all affect the final flavor of the kimchi, while special care is

required to ensure that the cabbages are evenly salted, including the outer as well as inner leaves.

Structurally, kimchi vegetables are composed of countless cells. As long as the cells remain alive, the salt

and other seasonings cannot easily penetrate the cell walls, and the fermentation does not occur. Pickling

the vegetables in salt or salt water breaks down the cell walls and causes the discharge of liquid, which

serves as a medium for the growth of microorganisms. This is how the fermentation of kimchi gets
underway, based on the osmotic reaction caused by the salting process.

In the preparation of kimchi, the amount of salt that is used to pickle the vegetables is of critical

importance. In spring, summer, and autumn, the vegetables are generally steeped for 14 to 22 hours in a

solution with a salt content of from 5 percent to 12 percent, whereas in winter the steeping time is

extended to 15 to 40 hours and the salt content increased to between 8 percent and 15 percent. The

warmer the temperature, the lower the salt content and the shorter the steeping time. The cabbages are

usually cut into halves or quarters. After being salted, they are rinsed with water a few times and the

excess water shaken off.

The flavor of kimchi also depends on its seasonings. Basic kimchi seasonings include red chili, garlic,

scallions, ginger, dropwort, leaf mustard, and salted seafood. Red chili powder is used in large amounts to

provide a spicy taste that better complements the other ingredients. To bring out the red coloring of the

chili powder and have it combine thoroughly with the other ingredients, mashed glutinous rice or some

other sticky substance is added. These ingredients not only enhance the kimchi's flavorfulness, but also

extend its shelf life. It has recently been discovered that the bio-active elements of these ingredients,

which include anti-oxidants and anti-carcinogens, noticeably boost the efficacy of kimchi as a health food.

The salted shrimp or anchovy that is added to enrich the savory taste of kimchi is also rich in amino and

nucleic acids. Salted seafood plays an important role in the fermentation process, but if too much is used,

the kimchi will have a fishy smell while the chili powder's vivid redness may be dulled. The mashed

glutinous rice that is added for stickiness also contributes a sweet taste and aids in the aging of the

kimchi. Including a wide variety of other ingredients, such as oysters, fresh fish, chestnuts, jujubes, pears

or other fruit, and meat, can further add to the kimchi's tastiness.

For cabbage kimchi, white radish is used as a seasoning. The white radish adds sweetness and helps to

blend together the flavors of the other seasonings. The combination of all these diverse seasonings

creates the truly unique flavor of kimchi, which is highly distinctive from the pickled vegetables of any

other country.

But unless it is properly fermented, the true flavor of kimchi will not develop. The fermentation of kimchi, in

which microorganisms play an essential role, begins with the salting. As with other fermented food, the

time and manner of the fermentation process will be determined by the temperature, salt content, and

exposure to air. The lactic acid bacteria of kimchi does not grow well when the salt concentration is too

high or the temperature too low, but fermentation depends not only on bacterial growth but also a host of

related factors. Ideally, kimchi that has been prepared at around 15℃ should then be stored in an airtight
container at a slightly lower temperature so that it naturally ferments as the temperature gradually

decreases.

The thoroughly seasoned kimchi is tightly packed, layer upon layer, into an earthenware pot or container

that is sealed and either buried in the ground or placed in a refrigerator, then allowed to mature for a

certain period of time. The storage temperature, salt content, and seasonings and other ingredients all

affect the aging time and overall quality of the kimchi. It has been found that when typically prepared

kimchi is stored for 60 days at 0℃ or for 30 days at 10℃, not only is its flavor said to be the best, but the

levels of vitamins B2 and C are at their peak as well.

Stages in the Fermentation Process

A significant aspect of kimchi's fermentation process is the distinct stages involved. These phases can be

generally defined as a pre-fermentation stage, lactic acid fermentation stage, high acidity stage, and

decaying stage. Each stage is different in terms of its qualitative characteristics and related biochemical

reactions. The major microorganic and biochemical reactions that occur during the fermentation of kimchi

include the following.

Because kimchi undergoes a natural fermentation, this process involves a variety of microorganisms

aside from lactic acid bacteria, some of which are detrimental to the quality of the kimchi and others that

are beneficial. White radish, cabbage, and the vegetables used as seasonings contain microorganisms

that come from the ground, while the salted seafood include marine-borne microorganisms. Some of the

microorganisms are removed in the process of salting and rinsing, but many others remain.

However, when the kimchi is packed tight into a storage container, the lack of air will inhibit the survival of

various microorganisms. This is the pre-fermentation stage, when acidity is low and actual fermentation

has not yet started, but the lactic acid bacteria are beginning to multiply. This condition results in the

production of volatile organic acids and gases as well as the oxidation of vitamin C and other organic

matter. Moisture and soluble matter are discharged from the cabbage, white radish, and other ingredients,

which becomes the kimchi liquid that provides sustenance for the growth of microorganisms. As the salt

further penetrates the cell walls, the kimchi liquid and ingredients attain an equal level of salinity.

As this stage comes to an end, a nutritional balance is created that enables lactic acid bacteria to thrive in

the kimchi liquid, providing an environment in which the lactic acid aids the fermentation. The lactic acid

fermentation stage is when the kimchi begins to take on an aged flavor, as the acidity increases to about

0.7 percent through the proliferation of lactic acid bacteria. This bacteria has a strong antibiotic effect on
other microorganisms, thereby preventing the growth of various microorganisms that do not provide health

benefits. Through the interaction of these microorganisms, the fermentation process accelerates, and as

the kimchi's sourness intensifies, its distinctive taste begins to emerge.

The flavor of kimchi is at its peak when the acidity level is from 0.3 percent to 0.7 percent. It is difficult to

describe the taste of kimchi in words, but it is a taste that develops when the saltiness and the lactic acid

and other organic acids and carbonic acid gases produced during the fermentation process are blended

together with the flavors of the seasonings.

When the lactic acid fermentation stage is complete, the acidity rises above 0.8 percent and the kimchi

becomes too sour for consumption. This is the decay stage when quantitative reactions of the

microorganisms and their fermentation activity slow down, while the lactic acid bacteria begin to die off

faster than they can multiply. As a result, the level of the lactic acid bacteria declines, causing its antibiotic

effect on other microorganisms to weaken. Thereafter, the kimchi's solid ingredients become soggy while

its flavor deteriorates dramatically. As this decay process continues, the kimchi eventually becomes

inedible.

Kimchi's Wondrous Health Benefits

Kimchi is quickly developing a reputation for its numerous health benefits. This is because the juice of

green vegetables has been found to possess various beneficial effects, such as preventing cancer,

strengthening the body's immunity, slowing the aging process, and preventing constipation. The lactic acid

bacteria content of kimchi, which is equal to or greater than that of yogurt, can help to improve digestion

and remove waste from the intestines. Kimchi can also aid in dieting by reducing body fat. The 24 percent

of dietary fiber in kimchi can help to counteract high blood pressure, diabetes, and cancer.

The lactic acid bacteria in kimchi function as a powerful antibiotic, preventing the growth of harmful micro-

organisms in the body, while being known to provide anti-mutation and anti-cancer benefits as well. It has

been found that upon the consumption of kimchi, levels of the beneficial lactic acid bacteria lactobacillus

and leuconostoc in the body increase, while the level of colon bacilli diminishes, as do the levels of β-

glucosidase and β-glucuronidase, known to be harmful enzymes, in the intestines. Eating kimchi also

reduces cholesterol levels in the bloodstream, thus helping to prevent hardening of the arteries. Moreover,

the vitamin C, β-carotene, polyphenols, and chlorophyll of kimchi contribute to a retarding of the aging

process. In addition, ginger, garlic, salted seafood, and by-products related to the metabolism of lactic

acid bacteria increase resistance to cancer and strengthen the immune system.
A recent report indicates that lactic acid bacteria can destroy cancer cells and resist microorganic

infections by activating macrophages cells that will counteract harmful germs or viruses that enter the

body. Also, the bacteriocin produced by the lactic acid bacteria in kimchi has been found to provide

various benefits, including antibiotic effects, strengthening of immunity, and prevention of colon cancer.

Koreans living abroad often say that when they prepare kimchi, it does not taste quite right. This is

because the kimchi ingredients produced in Korea are unique, and thus essential to producing the best-

quality kimchi. In the future, Korean-made kimchi may contribute significantly to deterring illness and

contributing to a healthier human race.