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This is quite a groundbreaking way in the history of kimchi's development, compared to the bitterness of making kimchi with only salt, kimchi with salted fish has a much stronger flavor thanks to amino acids.
Kimchi using salted fish was good in that it had more nutrients than before, but on the other hand, the fishiness of salted fish was a problem. To eliminate the fishiness, ingredients with a spicy taste, such as Sancho and Choppy, were used, but over time, the method of catching the fishiness of salted fish using peppers that grow widely in Sancheoneo vegetation has become widespread.
Even today, the custom of using ingredients other than red pepper powder can be seen. For example, when eating chueotang, add Sancho powder to taste it, or still add chili powder and Sancho to kimchi in the vicinity of Mokpo and islands to enjoy the unique scent.
However, even after the introduction of peppers, cabbage kimchi, a representative of modern kimchi, did not appear, because it was around 1850~1860 that cabbage in the form of semi-glute similar to the current cabbage began to be cultivated.
Recipes of similar to those of modern times began to appear in cookbooks in the late 1800s. The Book of , an unknown author of the late 1800s, explains how to cook a dish called '菘沈菜 cabbage kimchi'. Travels by foreigners who visited Joseon during the enlightenment period, such as Relius Underwood[7], often describe kimchi made with cabbage. During the enlightenment period, foreigners also compared kimchi to sauerkrout, a German dish made by fermenting cabbage. That is, cabbage kimchi was born about hundreds of years ago, which is relatively recent in the history of kimchi.
Cabbage kimchi was also a rare dish during the Japanese colonial period because cabbage was a fairly expensive vegetable. If you look at the articles on kimchi at the time, you can see that radish price was the first to be treated, and cabbage was the second to be treated. As a more specific example, if you look at the articles on kimchi in the Chosun Ilbo in 1924, you can see an article that the royal family or the dormitory of Jeongshin Girls' School in Seoul mainly made whole napa cabbage kimchi mixed with radish and cabbage, and only one whole cabbage kimchi was made. Considering that the middle and upper classes went to Shinsik Girls' School in Seoul at the time, whole napa cabbage kimchi was a food that was rarely seen even among the middle class.