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Over the past couple of decades, one fizzy, red cabbage dish has taken the Western world by storm. There are hundreds of different types, and it’s known for its potent and spicy taste. We’re talking, of course, about kimchi, a traditional Korean staple made from pickled and fermented vegetables (typically napa cabbage). These vegetables are mixed with garlic, ginger, chili peppers, salt, and fish sauce to create a bold and pungent flavor that many consider an acquired taste. Whether it’s for the unique flavors or the newly discovered health benefits, kimchi has found its place in the hearts and taste buds of millions worldwide.
Kimchi first originated in Korea during the Three Kingdoms Period (57 BCE – 668 CE), a tumultuous time when Korea was torn into several warring states. Due to the turbulent state of their land, the common people didn’t have a steady food supply and had to ferment their vegetables to preserve them for the winter. Over time, Koreans added different ingredients to their fermented vegetables to enhance the taste and nutritional value until kimchi developed its modern flavor profile. Now, it is used in Korean meals as an appetizer, a side dish, a topping, or even an ingredient in other recipes.
Since kimchi originated as a means to stay healthy and strong during trying times, it has become a symbol of pride for many Koreans; it represents the story of their survival and serves as a uniquely Korean dish. Although other countries have similar foods, like China’s pao cai, kimchi has a unique taste that makes it an indispensable representative of Korean culture and cuisine.
Kimchi doesn’t just have great flavors and rich history; it also has significant health benefits. The fermentation process gives kimchi a distinct nutritional and probiotic compound that can profoundly impact physical condition. These nutrients include choline, which is necessary for maintaining your cells and tissues, and Vitamin K, preventing blood clots. The bacteria that are responsible for fermentation can also improve gut health. Ingesting them through kimchi helps us maintain healthy digestion and avoid bowel inflammation.
There have also been several studies on the immune benefits of kimchi. According to a study from the Journal of Medicinal Food, kimchi reduces the risk of certain cancers and boosts the immune system. Another report from the European Journal of Allergy and Clinical Immunology claims that “fermented cabbage may enhance Nrf2-associated antioxidant effects, helpful in mitigating COVID-19 severity.” In other words, kimchi contains an important compound that lessens the effect of some of COVID-19’s severe symptoms. These findings could indicate that the high consumption of fermented foods in countries like South Korea may be associated with their low COVID-19 death rates.
Kimchi’s current reputation as a global superfood is relatively new. For a long time, most Koreans believed that kimchi would be unpopular among foreigners because of its acquired taste. Yet, South Korea’s promotion of kimchi was a global success. Why?
In recent years, South Korea has invested heavily in the influence of its distinctive cuisine. Byung Hong Park, head of agriculture, food, and rural affairs at the Korean Embassy in the USA, notes that “the Korean government studied a kind of diplomacy using Korean culture, music and especially Korean food.” For example, Korea spent millions of dollars and years of research to develop bacteria-free kimchi so that astronaut Yi So-yeon could take it to the ISS in 2008. Bringing kimchi into space showed the world that the dish is more than a mundane vegetable.
Another reason for kimchi’s global success is the “Korean Wave.” Between 1962 and 1996, South Korea’s GDP per capita grew seventeen times, translating into a more prominent global cultural influence. Indeed, over the past decade, Korean culture has created a name for itself through the ‘Gangnam Style’ music video, K-pop bands like BTS and Blackpink, and the film Parasite (2019). With all of this newfound cultural recognition, Korea took its chance to promote its cuisine further, with kimchi at the forefront of its campaign.
As globalization bolsters kimchi’s influence, its status as Korea’s cultural icon will not change. Indeed, when taking a picture, Koreans often say “kimchi” the same way Americans may say “cheese.” Instead, kimchi will appear more frequently on American dinner tables, possibly replacing the signature french fries. Who knows, perhaps Americans will begin to say “kimchi” in their photos.
Anthony Chen
