A brief history of Kimchi

History

During the early Three Kingdoms period (37 BC‒7 AD), Kimchi emerged as a popular dish. This traditional food was comprised of salted fermented vegetables, typically sourced from local farms or gathered from the wild. Various types of Kimchi were initially made with ingredients such as bean sprouts, Korean radish, and assorted greens and roots. However, as trade expanded and brought new ingredients to Korea, Napa cabbage and chili peppers were introduced, leading to a transformation in Korean cuisine. This resulted in Baechu (cabbage) Kimchi becoming the dominant form of Kimchi.

Kimchi

Index to Kimchi Recipes

The following links are to just a few kimchi recipes.

Kimchi - It's all about the Kimchi. History, information, and recipes,
Kimchi: Oi Baek Kimchi - Recipe for Nabak Kimchi, a type of water kimchi.
Kimchi: Beulokolli Mulkimchi - Recipe for Broccoli Kimchi
Kimchi: Chonggak Kimchi - Pony Tail Kimchi - Bachelor Kimchi - Recipe for Chonggak Kimchi.
Kimchi: Dongchimi - Water Kimchi - Recipe for Dongchimi/Water Kimchi.
Kimchi: Oisobag-i/Oi Kimchi - Cucumber Kimchi - Recipe for Oisobag-i/Oi kimchi (Cucumber Kimchi).
Kimchi: Kkaenip Kimchi - Recipe for Kkaenip (Perilla) Kimchi. A type of kimchi made from perilla leaves.
Kimchi: Kkaktugi (Cubed Daikon Kimchi) - Recipe for Kkaktugi (Cubed Daikon Kimchi)
Kimchi: nabak-kimchi - Recipe for Nabak Kimchi, a type of water kimchi.
Kimchi: Baechu Kimchi -
Kimchi: Pa Kimchi/Green Onion Kimchi - Recipe for Pa kimchi (Green Onion Kimchi)
Kimchi: Gochu Kimchi - Recipe for chili pepper kimchi.
Kimchi: Yeolmu Mul Kimchi - Young Radish Water Kimchi - Recipe for Yeolmu Mul Kimchi - Young Radish Water Kimchi

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