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Kimchi Before Chili Powder
From the Three Kingdoms period through the Goryeo Dynasty, kimchi was primarily a simple form of pickled vegetables. The standard preparation involved fermenting vegetables like radish, napa cabbage, and cucumber in salt, vinegar, and jang (fermented paste), resembling what is known today as baek-kimchi, or white kimchi. These early versions were often prepared in a style similar to dongchimi. The Chinese character "漬" (ji) was the term used to refer to kimchi during this historical period, signifying a process of pickling or soaking vegetables.
1592: Chili Peppers Arrive
Chili peppers (辣椒) were introduced to the Korean Peninsula from Japan during the Imjin War in 1592. Initially, they were used for medicinal purposes or as ornamental plants. It took more than a century for chili peppers to become a staple in Korean cuisine. Records of "red kimchi" began to appear more frequently in historical documents from the 18th century, particularly during the reign of King Yeongjo, marking a significant shift in kimchi's culinary evolution.
Why Kimchi Turned Red
The Korean climate proved ideal for the fermentation of both garlic and chili peppers. Chili peppers became a crucial element in kimjang, the traditional winter kimchi-making process, due to several key benefits. They helped to (1) reduce the overall amount of salt needed, (2) provided a natural sterilizing effect, and (3) aided in preserving Vitamin C, which was vital during the long winter months. The characteristic "spicy" flavor, now widely recognized as a core identity of Korean cuisine, is a relatively recent development in its long history.
Kimchi in Chinese Characters
The Chinese character notation for kimchi, "沈菜" (chimchae), literally translates to "submerged vegetables." This compound character combines 沈 (chim), meaning "to sink" or "to submerge," with 菜 (chae), meaning "vegetable," thus signifying vegetables that have been pickled and fermented. While its structural concept is similar to Japan's "漬物" (tsukemono), kimchi diverged significantly in its depth of fermentation and the vast variety of seasonings used, developing its own distinct culinary tradition.
