66.Kimchi.

66.Kimchi. 

"kimchi is a Cabbage  in salt and red pepper powder "

Kimchi is very spicy and salty.

Kimchi is a side dish that Koreans eat every day.

Kimchi includes mouu kimchi, cabbage kimchi,

water kimchi, dongchimi, nabak kimchi, cucumber kimchi,

eggplant kimchi, and white kimchi.

Kimchi  is a traditional fermented food of Korea.

It is made by mixing salted cabbage or radish with

seasoning such as red pepper powder, green onion,

and garlic and then fermenting them. It is considered

one of the national foods in Korea. It is corrosion that

is not left out in Korean-style meals, and there are

many kinds depending on the ingredients and cooking

method. It is also used as an ingredient in various

Korean dishes. Kimchi is also an official food designated

for the Olympics, Asian Games, and FIFA World Cup.

Making a lot of kimchi all at once to eat throughout 

the winter is called kimjang, which was kept underground 

in a large earthenware fermentation container called 

earthenware to keep it cool in the hot summer months 

without freezing in winter. It is also stored outdoors in a 

container called a cauldron. In modern times, household 

kimchi refrigerators are more used.

The first form of "Kimchi" can be found in 16th-

century books. Dimche ᆡ appears in Byeok Onbang 

published in 1518 and Hunmongjaes published in 1527,

and Timche ᆡ appears in the form of Korean notation for

the Chinese character "沈菜 (modern Korean pronunciation:

Chimchae)" created in Korea in 1587.  In the 17th and

18th centuries, the "c" of "dimche" was colloquially pronounced

as "ᆡ." The vowel "ㆎ" of the second syllable was pronounced

as "ㅢ" from the 16th century, when "·" of the non-administered

syllable changed to "-". "Kimchi," which appears in the 19th century

and continues into the modern language, is a form in which the first

syllable "ㅈ" of "ᆡ" is changed to "ㄱ" by inverted palindication,

and then the second syllable vowel is changed from a consonant

to "ㅣ."

Prior to that, in Lee Gyu-bo's "The Book of Dongguk Yi Sang-

guk," published in 1241, kimchi is recorded as "jek" and the 15th-

century word form is believed to be "Dehi." "Chicken ᅀ and ᆳ 

dihi" appears in the first edition of the "Dushieon Sea" published in 

1481, and "Jang atdihi" appears in the "Translation Box Office" 

published in 1517. "Ji" in the modern words "Salji" and "Oiji" 

are the successor to this "dihi."

It is said that they enjoyed eating vegetable fermented 

foods during the Three Kingdoms period. In Silla, Buddhism was 

introduced, and vegetarianism was popular, and fermented

 vegetables were also enjoyed.

In Lee Gyu-bo's "Dongguk Yi Sang-

guk Collection", published in 1241 during the Goryeo Dynasty,

 kimchi made with radish is recorded as "juk" in the poem "Gapo

 Yukyeong".

Published in 1670 during the Joseon Dynasty, "Food Dimibang" 

records kimchi made by pickled and dipping donga into a small 

jar without salt, pouring warm water, and placing it in hot spheres

 to ripen. In the late 17th century literature "Yorok", 11 kinds of 

kimchi are recorded, including kimchi such as radish, cabbage, 

donga, bracken, and green beans, and dongchimi made of radish 

in salt water.

Before the introduction of pepper, a New World crop, only kimchi 

made by dipping it in Chuncho (choppy), Sancho, and Jocho or 

mixing it with spices other than peppers is recorded.

In 1766, the "Jeungbo Forest Economy" recorded that kimchi was 

red with mandrami, and a number of kimchi using red pepper or 

red pepper powder also appeared. The method of mixing vegetables

 such as green vegetables, pumpkins, and eggplant with spices such 

as red pepper, cheoncho, and mustard in leafy radish and making 

kimchi similar to today's Chonggak kimchi by adding a lot of garlic 

juice is the "Chimnabokjeop" method, and the method of making 

kimchi similar to today's cucumber kimchi by adding red pepper 

powder and garlic to the three sides of cucumbers is introduced 

as the "Hwanggwadamjeop method", and other methods include 

Dongchimi, Cabbage Kimchi, Dongga Kimchi, Abalone Kimchi, 

and Oyster Kimchi.

In the "Executive Economic Journal" published in the early 

19th century, Seo Yoo-

gu described that if a lot of peppers are used in kimchi, radish 

will be stored for a longer time. In the same book, seaweed such 

as cucumbers and cabbage, other vegetables such as green 

onions with salted leaves, spices such as red pepper, ginger, 

cheoncho and garlic mustard, seafood such as yellow corvina, 

salted fish, abalone, conch, and octopus, and abalone shells, 

which are acid-relieving agents, will be introduced under the name

"kimchi is a Cabbage  in salt and red pepper powder "

In the past, it was a kimchi ingredient that preceded radish cabbage, 

but from the 20th century, when full-

bodied cabbage was bred and widely distributed, cabbage kimchi 

overwhelmed radish kimchi.

Kimchi became widely known to the world after the 1988 Seoul 

Olympics, and it was registered in the International Food Codex 

on July 5, 2001. In 2008, kimchi, which preserved lactic acid bacteria, 

was certified as a space food available on the International Space Station.