Kimchi is a fermented dish made with vegetables and a variety of seasoning ingredients. At a time when storage methods were not well-developed, kimchi was an important source of vitamins in the winter, when fresh vegetables were unavailable.
There are over three hundred varieties, but when it was first made prior to the Three Kingdoms Period (AD 57-668), it required a very simple recipe of salting and storing napa cabbage in a ceramic container for fermentation.
Some kimchi are even made into other kinds of food such as Kimchi Fried Rice, Kimchi Pizza, etc.
What was originally a simple salted pickle has now become a complex dish requiring assorted seasonings and varies according to climate, geographical conditions, local ingredients, methods of preparation, and preservation.
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📷credit: Visit Korea Website & Pixabay
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