Adventures in Cooking: The History of Kimchi
July 11, 2012
•Le Cordon Bleu
•Sacramento
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Sacramento: Adventures in Cooking: The History of Kimchi
Salsa may be America’s favorite condiment but on the other side of the world no dining table is complete without the classic Korean dish kimchi. This pickled cabbage classic is one of the world’s oldest and healthiest foods so it’s no wonder that nearly 40 pounds per person is consumed annually in Korea. The richness of its taste is matched only by the richness of its history, so if you are interested in the culinary arts this might be the perfect dish for you to experiment with.
Kimchi is a fermented dish that is classically made with Napa cabbage. It’s most common modern recipe used at Sacramento cooking schools consists of cabbage fermented and mixed with garlic, salt and vinegar. High in fiber and low in fat, kimchi is packed full of A, B and C vitamins and contains the same healthy bacteria as yogurt. It is usually served as a side dish but can show up on anything from burgers to pizza, scrambled eggs, soups and even pancakes. In its earliest incarnation it consisted of only cabbage and beef stock but today there are over 187 documented variations. Recipes vary by region and by season depending on what vegetables are available.
Kimchi: A History
The Three Kingdoms Period: 57 BC-668 AD
Though the specific ingredients go unmentioned, fermented foods are recorded as part of everyday meals.
Koryo Dynasty: 918-1392
Kimchi in its modern form is developed in various regions of Korea. The most common ingredients used are salt, garlic and fermented fish.
Chosum Dynasty: 1700’s
Korea establishes trade with foreign countries allowing for the introduction of new spices into their cuisine. Red chili peppers become a standard Kimchi ingredient giving it the characteristic spiciness. It is around this time that new vegetables such as radishes are added to the mix.
The Making of Kimchi
Originally kimchi making was a community event. Starting in late October or early November friends and family would get together for 2-3 days to prepare several hundred cabbages and celebrate with an annual kimchi festival. That doesn’t mean that you can’t try making kimchi in your own home. Here are the basic steps for preparing this classic condiment.
Step 1: Soak cabbages in salt water for 8-10 hours then allow to dry.
Step 2: Chop and mix together fish paste, chili peppers, onions and garlic.
Step 3: Stuff mixture into each cabbage leaf and place in a kimchi jar
Step 4: Cover cabbages with a heavy stone and leave at room temperature until fermentation begins then refrigerate.
Kimchi is such an intrinsic part of Korean culture that there is even a museum and cultural center dedicated to it. The Kimchi Field Museum was established in 1986 to educate about the history, varieties and cultural significance of this delicatessen. Apart from educating the public the museum also collects data for kimchi related resources and statistics.
If you think that you would like to learn more about the regional cuisines of the world perhaps a Sacramento cooking school is for you and remember the next time you are in Korea don’t say cheese say “Kimchi!”
This article is presented by Le Cordon Bleu College of Culinary Arts in Sacramento. Le Cordon Bleu College of Culinary Arts in Sacramento offers culinary arts and pâtisserie and baking training programs in Sacramento, California. To learn more about the class offerings, please visit Chefs.edu/Sacramento for more information.
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