vegetables.As fermentation was adapted,
ancestors realized that seasoning
such as red pepper and garlic could
remain edible even after a long
season of time. They also found out
that red pepper provides nutrients
and prevents vegetables from being
spoiled. To keep the Kimchi cool,
Ancestors buried Kimchi jars deep
inside wells as shown in the figure
below.Nowadays, Kimchi are made with
more than 200 types of vegetables
and a range of different recipes. This
relates back to the Goryeo Period,
when diplomacy and trade was
developing in Korea, which allowed
the introduction of Chinese cabbage
to Korea. Also, during the Joseon
Dynasty, the recipe of Kimchi became
even more diverse when Japan
introduced soy sauce, which became
another significant ingredient for
fermentation.Kimchi, one of the most prominent
dishes in Korean Food cuisine, is a
type of fermented cabbage invented
thousands of years ago during the
Three Kingdoms of Korea.
Specifically, it was recorded in a
historical record named Samkuksaki,
that people ate cabbage Kimchi in
the Three Kingdoms: Goguryeo,
Baekjie and Silla.
Korea has an advanced agricultural
history with its four distinctive
seasons. However, the geographical
location of the Korean peninsula leads
to long yet cold winters. During such
seasons, agriculture such as
vegetables cannot be harvested.
Thereby, the ancestors of Korea
invented a storage methodology as a
technology to withstand those
seasons. The method is known as
fermentation, which is Korea’s most
representative food preparation
method. Not only does the method
enhance the taste of the ingredient, it
is also effective to preserve