text:
Why Don't We Fall in Love
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"Why Don't We Fall in Love"
U.S. CD single cover
Single by Amerie
from the album All I Have
B-side
"Got to Be There"
Released
April 29, 2002 (US radio)
Format
CD single, 12" single
Recorded
September 2001
Genre
R&B
Length
2:39
Label
Columbia
Songwriter(s)
Rich Harrison
Producer(s)
Rich Harrison
Amerie singles chronology
"Why Don't We Fall in Love"
(2002) "Talkin' to Me"
(2002)
"Why Don't We Fall in Love"
(2002) "Talkin' to Me"
(2002)
Ludacris singles chronology
"Move Bitch"
(2002) Move Bitch2002 "Why Don't We Fall in Love" (Main Mix)
(2002) String Module Error: Match not found2002 "Gossip Folks"
(2002) Gossip Folks2002
Alternative cover
UK and Australian CD single cover
"Why Don't We Fall in Love" is a song written and produced by Rich Harrison for American R&B singer Amerie's debut album, All I Have (2002). Released as the album's lead single in the United Kingdom in October 2001 and in the United States in July 2002 after being sent US Urban/Urban AC, Top 40 and Rhythmic radio in April 2002, the song reached number twenty-three on the Billboard Hot 100 and became a top ten hit on the Hot R&B/Hip-Hop Songs. It performed moderately elsewhere, peaking at number forty in the United Kingdom and number seventy-three in Australia. The song is also used for the promo of the CBS soap opera The Young and the Restless. It is also one of the songs used in the American version of Donkey Konga 2.
Contents
[hide]
1 Music video
2 Remixes
3 Track listings and formats
4 Charts
5 References
Music video[edit]
The single's music video was directed by Benny Boom and released in June 2002.
Remixes[edit]
The official remix features rapper Ludacris and is in the CD single and the Japanese edition of the album, and there also a remix called the Roc-A-Fella Remix and features Dipset rapper Cam'Ron, and a remix also produced by Rich Harrison called the Richcraft Remix and has new verses by Amerie and a new instrumental and is in her next album as a bonus track for the U.S. and Japanese editions of the album.
Track listings and formats[edit]
U.S. double A-side single with "Got to Be There"
"Why Don't We Fall in Love" (album version) – 2:39
"Got to Be There" – 3:01
UK and Australian CD single
"Why Don't We Fall in Love" (album version) – 2:39
"Why Don't We Fall in Love" (main mix featuring Ludacris) – 3:33
"Why Don't We Fall in Love" (Richcraft Remix) – 3:36
"Why Don't We Fall in Love" (instrumental) – 2:48
"Why Don't We Fall in Love" (main mix - a cappella featuring Ludacris) – 3:26
UK 12" single
Side A:
"Why Don't We Fall in Love" (main mix featuring Ludacris) – 3:33
"Why Don't We Fall in Love" (album version) – 2:39
"Why Don't We Fall in Love" (instrumental) – 2:48
Side B:
"Why Don't We Fall in Love" (Richcraft Remix) – 3:36
"Why Don't We Fall in Love" (Richcraft Remix Instrumental) – 3:35
Charts[edit]
Chart (2002)
Peak
position
Australian Singles (ARIA)[1]
73
Australian Urban Singles (ARIA)[1]
18
UK Singles (OCC)[2]
40
US Billboard Hot 100[3]
23
US Hot R&B/Hip-Hop Songs (Billboard)[3]
9
References[edit]
^ Jump up to: a b "ARIA Top 100 Singles and ARIA Urban Chart – Week Commencing 28th October 2002" (PDF). ARIA. Retrieved 2008-09-19.
Jump up ^ "Chart Stats – Amerie Featuring Ludacris – Why Don't We Fall In Love". Chart Stats. Retrieved 2008-09-19.
^ Jump up to: a b "All I Have > Charts & Awards > Billboard Singles". Allmusic. Retrieved 2008-09-19.
[show]
v
t
e
Amerie
Discography
Studio albums
All I Have
Touch
Because I Love It
In Love & War
Compilation albums
Best 15 Things
Extended plays
Drive
Singles
"Why Don't We Fall in Love"
"Talkin' to Me"
"I'm Coming Out"
"1 Thing"
"Touch"
"Take Control"
"Gotta Work"
"Why R U?"
"Heard 'Em All"
"Out Loud"
Featured singles
"Rule"
"Paradise"
"I Don't Care"
"Fly Like Me"
Related articles
First Daughter
Awards and nominations
Rich Harrison
[show]
v
t
e
Ludacris
Discography
Awards and nominations
Studio albums
Incognegro
Back for the First Time
Word of Mouf
Chicken-n-Beer
The Red Light District
Release Therapy
Theater of the Mind
Battle of the Sexes
Ludaversal
Compilations
Golden Grain
Disturbing tha Peace
Mixtapes
DJ Drama Presents: The Preview
Singles
"What's Your Fantasy"
"Southern Hospitality"
"Area Codes"
"Rollout (My Business)"
"Saturday (Oooh Oooh!)"
"Move Bitch"
"Fatty Girl"
"Act a Fool"
"P-Poppin"
"Stand Up"
"Splash Waterfalls"
"Diamond in the Back"
"Blow It Out"
"Get Back"
"Number One Spot"
"The Potion"
"Pimpin' All Over the World"
"Money Maker"
"Grew Up a Screw Up"
"Runaway Love"
"Slap"
"What Them Girls Like"
"Wish You Would"
"Undisputed"
"One More Drink"
"Nasty Girl"
"How Low"
"My Chick Bad"
"Sex Room"
"Good Lovin"
Featured singles
"One Minute Man"
"Loverboy"
"Welcome to Atlanta"
"Why Don't We Fall in Love"
"Gossip Folks"
"Holidae In"
"Yeah!"
"Lovers & Friends"
"Shake Dat Shit"
"Oh"
"Sugar (Gimme Some)"
"Georgia"
"Unpredictable"
"Need a Boss"
"Glamorous"
"Get Buck in Here"
"I'm So Hood (Remix)"
"Rock Star"
"Gimme Dat"
"Grippin'"
"How We Do It (Around My Way)"
"Still Standing"
"Chopped & Skrewed"
"How Do You Sleep?"
"Bulletproof"
"Regret"
"Creepin' (Solo)"
"Baby"
"Break Your Heart"
"All I Do Is Win"
"Ride"
"Porn Star Dancing"
"I Like"
"Saturday Night"
"Tonight (I'm Fuckin' You)"
"Dirt Road Anthem"
"Little Bad Girl"
"Wet the Bed"
"We in This Bitch"
"All Around the World"
Other songs
"War with God"
"Down in tha Dirty"
"Shake Señora"
"Candy Paint & Gold Teeth"
"Representin"
"Rest of My Life"
"Party Girls"
Related articles
Disturbing tha Peace
WeMix
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text:
Kimchi
From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
This article is about the Korean dish. For people with this surname, see Kimhi. For other uses, see kimchi (disambiguation).
Kimchi
Various kimchi
Course
Banchan
Place of origin
Korea
Associated national cuisine
North Korea
South Korea
Main ingredients
Various vegetables including napa cabbage and Korean radish
Variations
Baechu-kimchi, baek-kimchi, dongchimi, kkakdugi, nabak-kimchi, pa-kimchi, yeolmu-kimchi
Cookbook: Kimchi Media: Kimchi
Korean name
Hangul
김치
Revised Romanization
gimchi
McCune–Reischauer
kimch'i
IPA
[kim.tɕʰi]
Kimchi (/ˈkɪmtʃiː/; Korean: 김치, translit. gimchi, IPA: [kim.tɕʰi]), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood).[1][2] There are hundreds of varieties of kimchi made with different vegetables as the main ingredients.[3][4] In traditional preparations, kimchi was stored underground in jars to keep cool, and unfrozen during the winter months.[2] With the rise of technology, kimchi refrigerators are more commonly used to store kimchi.
Contents
1 Etymology
1.1 Ji
1.2 Gimchi
2 History
3 Ingredients
3.1 Vegetables
3.2 Seasonings
3.3 Microorganisms present in kimchi
4 Varieties
4.1 Regions
4.2 Seasons
4.2.1 Spring
4.2.2 Summer
4.2.3 Autumn
4.2.4 Winter
4.3 Korean preference
5 Nutrition and health
6 Dishes made with kimchi
7 Production
8 Recent history
8.1 1996 Japanese kimchi dispute
8.2 1998 to 2007 motherland tours
8.3 2010 kimchi ingredient price crisis
8.4 2012 effective ban of Korean kimchi exports to China
8.5 Intangible Cultural Heritage of Humanity
8.5.1 Submitted by South Korea (inscribed 2013)
8.5.2 Submitted by North Korea (inscribed 2015)
8.6 2014 kimchi-making class for Vietnamese brides
8.7 Boycott in China
9 Gallery
10 See also
11 References
12 Further reading
13 External links
Etymology[edit]
Ji[edit]
The term ji (지), which has its origins in archaic Korean dihi (디히), has been used to refer to kimchi since ancient times.[5] The sound change can be roughly described as:[6]
dihi (디히) > di (디) > ji (지)
The Middle Korean form dihi is found in several books from Joseon (1392–1897).[7][8] In Modern Korean, the word remains as the suffix -ji in the standard language (as in jjanji, seokbak-ji),[9][10] and as the suffix -ji as well as the noun ji in Gyeongsang and Jeolla dialects.[11] The unpalatalized form di is preserved in P'yŏngan dialect.[12]
Gimchi[edit]
Gimchi (김치) is the accepted word in both North and South Korean standard languages. Earlier forms of the word include timchɑi (팀), a Middle Korean transcription of the Sino-Korean word 沈菜 (literally "submerged vegetable"). Timchɑi appears in Sohak Eonhae,[13] the 16th century Korean rendition of the Chinese book, Xiaoxue (in Korean, Sohak).[14] Sound changes from Middle Korean to Modern Korean regarding the word can be described as:[15]
timchɑi (팀; 沈菜) > dimchɑi (딤) > jimchɑi (짐) > jimchui (짐츼) > gimchi (김치)
The aspirated first consonant of timchɑi became unaspirated in dimchɑi, then underwent palatalization in jimchɑi. The word then became jimchui with the loss of the vowel ɑ (ㆍ) in Korean language, then gimchi, with the depalatalized word-initial consonant. In Modern Korean, the hanja characters 沈菜 are pronounced chimchae (침채), and are not used to refer to kimchi, or anything else. The word gimchi is not considered as a Sino-Korean word.[15] Older forms of the word are retained in many regional dialects: jimchae (Jeolla, Hamgyŏng dialects),[16] jimchi (Chungcheong, Gangwon, Gyeonggi, Gyeongsang, Hamgyŏng, Jeolla dialects),[17] and dimchi (P'yŏngan dialect).[18]
The English word "kimchi" perhaps originated from kimch'i, the McCune–Reischauer transcription of the Korean word gimchi (김치).
History[edit]
The origin of kimchi dates back at least to the early period of the Three Kingdoms (37 BC‒7 AD).[19] Fermented foods were widely available, as the Records of the Three Kingdoms, a Chinese historical text published in 289 AD, mentions that "The Goguryeo people [referring to the Korean people] are skilled in making fermented foods such as wine, soybean paste, and salted and fermented fish" in the section named Dongyi in the Book of Wei.[20][21] Samguk Sagi, a historical record of the Three Kingdoms of Korea, also mentions the pickle jar used to ferment vegetables, which indicates that fermented vegetables were commonly eaten during this time.[20][22]
A poem on Korean radish written by Yi Gyubo, a 13th century literatus, shows that radish kimchi was a commonplace in Goryeo (918–1392).[4][23][24]
Pickled radish slices make a good summer side-dish,
Radish preserved in salt is a winter side-dish from start to end.
The roots in the earth grow plumper everyday,
Harvesting after the frost, a slice cut by a knife tastes like a pear.
—  Yi Gyubo, Dongguk isanggukjip (translated by Michael J. Pettid, in Korean cuisine: An Illustrated History)
However, early records of kimchi do not mention garlic or chili pepper.[25] Chili peppers, now a standard ingredient in kimchi, had been unknown in Korea until the early seventeenth century. Chili peppers originated in the Americas, introduced to East Asia by Portuguese traders.[25][26][27] The first mention of chili pepper is found in Jibong yuseol, an encyclopedia published in 1614.[20][28] Sallim gyeongje, a 17‒18th century book on farm management, wrote on kimchi with chili peppers.[20][29] However, it was not until the 19th century that the use of chili peppers in kimchi was widespread.[30] The recipes from early 19th century closely resemble today's kimchi.[31][32]
A 1766 book, Jeungbo sallim gyeongje, reports kimchi varieties made with myriad of ingredients, including chonggak-kimchi (kimchi made with chonggak raddish), oi-sobagi (with cucumber), seokbak-ji (with jogi-jeot), and dongchimi.[20][33] However, napa cabbage was only introduced to Korea at the end of 19th century,[30] and whole-cabbage kimchi similar to its current form is described in Siuijeonseo, a cookbook published around that time.[34]
Kimchi is a national dish of both North and South Korea. During South Korea's involvement in the Vietnam War its government requested American help to ensure that South Korean troops, reportedly "desperate" for the food, could obtain it in the field;[35] South Korean president Park Chung-hee told U.S. President Lyndon B. Johnson that kimchi was "vitally important to the morale of Korean troops". It was also sent to space on board Soyuz TMA-12 with South-Korean astronaut Yi So-yeon after a multimillion-dollar research effort to kill the bacteria and lessen the odor without affecting taste.[35] On 22 November 2017 a Google Doodle was used to "Celebrate Kimchi".[36]
Ingredients[edit]
Basic ingredients for kimchi: napa cabbage, radish, carrot, scallion, garlic, chili powder, fish sauce, and salt
Drying chili peppers for kimchi
Kimchi varieties are determined by the main vegetable ingredients and the mix of seasoning used to flavor the kimchi.
Vegetables[edit]
Cabbages (napa cabbages, bomdong, headed cabbages) and radishes (Korean radishes, ponytail radishes, gegeol radishes, yeolmu radishes) are the most commonly used kimchi vegetables.[1][2] Other kimchi vegetables include: aster, balloon flower roots, burdock roots, celery, chamnamul, cilantro, cress, crown daisy greens, cucumber, eggplant, garlic chives, garlic scapes, ginger, Korean angelica-tree shoots, Korean parsley, Korean wild chive, lotus roots, mustard greens, onions, perilla leaves, potatoes, pumpkins, radish greens, rapeseed leaves, scallions, soybean sprouts, spinach, sugar beets, sweet potato vines, and tomatoes.[37]
Seasonings[edit]
Brining salt (with a larger grain size compared to kitchen salt) is used mainly for initial salting of kimchi vegetables. Being minimally processed, it serves to help develop flavours in fermented foods.[38]
Commonly used seasonings include gochugaru (chili powder), scallions, garlics, ginger, and jeotgal (salted seafood)[1][2] Jeotgal can be replaced with raw seafood in colder Northern parts of the Korean peninsula.[39] If used, milder saeu-jeot (salted shrimp) or jogi-jeot (salted croaker) is preferred and the amount of jeotgal is also reduced in Northern and Central regions.[39] In Southern Korea, on the other hand, generous amount of stronger myeolchi-jeot (salted anchovies) and galchi-jeot (salted hairtail) is commonly used.[39] Raw seafood or daegu-agami-jeot (salted cod gills) are used in the East coast areas.[39]
Microorganisms present in kimchi[edit]
The microorganisms present in kimchi are: Bacillus mycoides, B. pseudomycoides, B. subtilis, Lactobacillus brevis, Lb. curvatus, Lb. parabrevis, Lb. pentosus, Lb. plantarum, Lb. sakei, Lb. spicheri, Lactococcus carnosum, Lc. gelidum, Lc. lactis, Leuconostoc carnosum, Ln. citreum, Ln. gasicomitatum, Ln. gelidum, Ln. holzapfelii, Ln. inhae, Ln. kimchii, Lactobacillus kimchii, Ln. lactis, Ln. mesenteroides, Serratia marcescens., Weissella cibaria, W. confusa, W. kandleri, W. koreensis, and W. soli.[40][41][42][43][44][45][46][47]
Varieties[edit]
Tongkimchi, gulgimchi (kimchi with additional oyster) and other banchan
Kimchi is a traditional Korean dish consisting of pickled vegetables, which is mainly served as a side dish with every meal, but also can be served as a main dish.[48] Kimchi is mainly recognized as a spicy fermented cabbage dish globally, but there are currently more than 200 variations, and continues to grow.[49] These variations of kimchi continues to grow, and the taste can vary depending on the region and season [50]
Kimchi has been a staple in Korean culture, but historical versions were not a spicy dish.[51] Theories of the origin of Kimchi varies including a belief that it appeared during the Shilla Dynasty, and became prevalent once Buddhism caught on throughout the nation and fostered a vegetarian lifestyle.[52] However, the addition of spicy peppers to this cultural dish did not appear until the arrival of Portuguese missionaries in the 1700s who brought chili peppers.[53] The pickling of vegetables was an ideal method, prior to refrigerators, that helped to preserve the lifespan of foods. In Korea, kimchi was made during the winter by fermenting vegetables, and burying it in the ground in traditional brown ceramic pots called onggi (옹기, 甕器). This labor further allowed a bonding among women within the family.[54]
Kimchi can be categorized by main ingredients, regions or seasons. Korea's northern and southern sections have a considerable temperature difference.[55] There are over 180 varieties of kimchi.[56] The most common kimchi variations are
baechu-kimchi (배추김치) spicy napa cabbage kimchi, made from whole cabbage leaves
baechu-geotjeori (배추겉절이) unfermented napa cabbage kimchi
bossam-kimchi (보쌈김치) wrapped kimchi
baek-kimchi (백김치) white kimchi, made without chili pepper
dongchimi (동치미) a non-spicy watery kimchi
nabak kimchi (나박김치) a mildly spicy watery kimchi
chonggak-kimchi (총각김치) cubed chonggak "ponytail" radish, a popular spicy kimchi
kkakdugi (깍두기) spicy cubed Korean radish strongly-scented kimchi containing fermented shrimp
oi-sobagi (오이소박이) cucumber kimchi that can be stuffed with seafood and chili paste, and is a popular choice during the spring and summer seasons
pa-kimchi (파김치) spicy green onion kimchi
Sukkkakdugi cubed radish kimchi after parboiled radish
Yeolmukimchi is also a popular choice during the spring and summer, and is made with yeolmu radishes, and does not necessarily have to be fermented.
Bokimchi is best made fresh before a meal and are made with cabbage leaves wrapped around a blend of other inner ingredients such as seafood or fruit.
Yongpyon gimjang kimchi (Yongbyon style kimchi)
Gajikimchi, pickled eggplant
Gatkimchi, made with Indian mustard
Jang kimchi, water kimchi seasoned with soy sauce
Mug eunji (묵은지), also known as mug eungimchi (묵은김치), aged kimchi
[check quotation syntax]
Kimchi from the northern parts of Korea tends to have less salt and red chili and usually does not include brined seafood for seasoning. Northern kimchi often has a watery consistency. Kimchi made in the southern parts of Korea, such as Jeolla-do and Gyeongsang-do, uses salt, chili peppers and myeolchijeot (멸치젓, brined anchovy allowed to ferment) or saeujeot (새우젓, brined shrimp allowed to ferment), myeolchiaekjeot (멸치액젓), kkanariaekjeot (까나리액젓), liquid anchovy jeot, similar to fish sauce used in Southeast Asia, but thicker.
Saeujeot (새우젓) or myeolchijeot is not added to the kimchi spice-seasoning mixture, but is simmered first to reduce odors, eliminate tannic flavor and fats, and then is mixed with a thickener made of rice or wheat starch (풀). This technique has been falling into disuse in the past 40 years.
White kimchi (baek kimchi) is baechu (napa cabbage) seasoned without chili pepper and is neither red in color nor spicy. White radish kimchi (dongchimi) is another example of a kimchi that is not spicy. The watery white kimchi varieties are sometimes used as an ingredient in a number of dishes such as cold noodles in dongchimi brine (dongchimi guksu).
Regions[edit]
Traditional jars used for storing kimchi, gochujang, doenjang, soy sauce and other pickled banchan
This regional classification dates back to 1960s and contains plenty of historical facts, but the current kimchi-making trends in Korea are generally different from those mentioned below.[55]
Pyongan-do (North Korea, outside of Pyongyang) Non-traditional ingredients have been adapted in rural areas due to severe food shortages.
Hamgyeong-do (Upper Northeast): Due to its proximity to the ocean, people in this particular region use fresh fish and oysters to season their kimchi.
Hwanghae-do (Midwest): The taste of kimchi in Hwanghae-do is not bland but not extremely spicy. Most kimchi from this region has less color since red chili flakes are not used. The typical kimchi for Hwanghae-do is called hobakji (호박지). It is made with pumpkin (bundi).
Kimchi buchimgae, a savoury Korean pancake with kimchi
Gyeonggi-do (Lower Midwest of Hwanghae-do)
Chungcheong-do (Between Gyeonggi-do and Jeolla-do): Instead of using fermented fish, people in the region rely on salt and fermentation to make savory kimchi. Chungcheong-do has the most varieties of kimchi.
Gangwon-do (South Korea)/Kangwon-do (North Korea) (Mideast): In Gangwon-do, kimchi is stored for longer periods. Unlike other coastal regions in Korea, kimchi in this area does not contain much salted fish.
Jeolla-do (Lower Southwest): Salted yellow corvina and salted butterfish are used in this region to create different seasonings for kimchi.
Gyeongsang-do (Lower Southeast): This region's cuisine is saltier and spicier. The most common seasoning components include myeolchijeot (멸치젓) which produce a briny and savory flavor.
Foreign countries: In some places of the world people sometimes make kimchi with western cabbage and many other alternative ingredients such as broccoli.[57][58]
Seasons[edit]
Different types of kimchi were traditionally made at different times of the year, based on when various vegetables were in season and also to take advantage of hot and cold seasons before the era of refrigeration. Although the advent of modern refrigeration — including kimchi refrigerators specifically designed with precise controls to keep different varieties of kimchi at optimal temperatures at various stages of fermentation — has made this seasonality unnecessary, Koreans continue to consume kimchi according to traditional seasonal preferences.[59]
Dongchimi (동치미) is largely served during winter.
Spring[edit]
After a long period of consuming gimjang kimchi (김장김치) during the winter, fresh potherbs and vegetables were used to make kimchi. These kinds of kimchi were not fermented or even stored for long periods of time but were consumed fresh.
Summer[edit]
yeolmukimchi
Yeolmu radishes and cucumbers are summer vegetables made into kimchi, yeolmu-kimchi (열무김치) which is eaten in several bites. Brined fish or shellfish can be added, and freshly ground dried chili peppers are often used.
Autumn[edit]
Baechu kimchi is prepared by inserting blended stuffing materials, called sok (literally inside), between layers of salted leaves of uncut, whole Napa cabbage. The ingredients of sok (속) can vary, depending on the different regions and weather conditions. Generally, baechu kimchi used to have a strong salty flavor until the late 1960s, before which a large amount of myeolchijeot or saeujeot had been used.
Gogumasoon Kimchi is made from sweet potato stems.
Winter[edit]
Traditionally, the greatest varieties of kimchi were available during the winter. In preparation for the long winter months, many types of kimjang kimchi (김장 김치) were prepared in early winter and stored in the ground in large kimchi pots. Today, many city residents use modern kimchi refrigerators offering precise temperature controls to store kimjang kimchi. November and December are traditionally when people begin to make kimchi; women often gather together in each other's homes to help with winter kimchi preparations.[60] "Baechu kimchi" is made with salted baechu filled with thin strips of radish, parsley, pine nuts, pears, chestnuts, shredded red pepper, manna lichen (Hangul: 석이 버섯; RR: seogi beoseot), garlic, and ginger.
Korean preference[edit]
A 2004 book about vegetable preservation said that the preference of kimchi preparation in Korean households from the most prepared type of kimchi to less prepared types of kimchi was: baechu kimchi, being the most prepared type of kimchi, then kaktugi, then dongchimi and then chonggak kimchi. The book said that baechu kimchi comprises more than seventy percent of marketed kimchi and radish kimchi comprises about twenty percent of marketed kimchi.[61]
Nutrition and health[edit]
Kimchi jjigae
A 2003 article in the Los Angeles Times said that South Koreans consume 18kg (40lbs) of kimchi per person annually.[62] A 2015 book cited a 2011 source that said that adult Koreans eat from 50 grams (0.11 lb) to 200 grams (0.44 lb) of kimchi a day.[63]
Some Koreans believe that kimchi helps them cope with their fast-paced lives.[35] Kimchi is made of various vegetables and contains a high concentration of dietary fiber,[64][65] while being low in calories. One serving also provides over 50% of the daily recommended amount of vitamin C and carotene. Most types of kimchi contain onions, garlic, ginger, and chili peppers, all of which are salutary. The vegetables used in kimchi also contribute to its overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron,[66][67] and contains lactic acid bacteria, among those the typical species Lactobacillus kimchii.[68][69][70]
During the 2003 SARS outbreak in Asia, many people believed that kimchi could protect against infection. While there was no scientific evidence to support this belief, kimchi sales rose by 40%.[71][62]
However, kimchi may also contribute to stomach cancer, which is the most common form of cancer in South Korea. In 2011, three Korean scientists reported that, "Kimchi, which is allegedly believed to have anti-carcinogenic properties, accounts for approximately 20% of sodium intake [in South Korea]. Case-control studies on the intake level of kimchi and gastric cancer risk generally showed an increased risk among subjects with high or frequent intakes of kimchi."[72]
Nutritional composition of typical kimchi[73]
Nutrients
per 100 g
Nutrients
per 100 g
Food energy 32 kcal Moisture 88.4 g
Crude protein 2.0 g Crude lipid 0.6 g
Total sugar 1.3 g Crude fiber 1.2 g
Crude ash 0.5 g Calcium 45 mg
Phosphorus 28 mg Vitamin A 492 IU
Vitamin B1 0.03 mg Vitamin B2 0.06 mg
Niacin 2.1 mg Vitamin C 21 mg

Vitamin Contents of Common Kimchi and Average Vitamin Contents of 4 Different Kimchi During Fermentation at 3–7°C
Fermentation
Time (Week)
Carotene
(μg%)
Vitamin
B1 (μg%)
Vitamin
B2 (μg%)
Vitamin
B12 (μg%)
Niacin
(μg%)
Vitamin C
(mg%)
0 49.5a 41.7 66 0.17 740 28.9
1 44.0 (35.4)b 41.6 (40.1) 47 (54) 0.09 (0.09) 781 (747) 25.0 (25.3)
2 32.0 (30.4) 70.9 (61.9) 110 (99) 0.19 (0.20) 928 (861) 27.8 (28.5)
3 26.6 (26.9) 79.1 (87.5) 230 (157) 0.25 (0.33) 901 (792) 23.6 (22.3)
4 21.0 (25.3) 62.7 (70.8) 35 (95) 0.20 (0.26) 591 (525) 16.7 (16.0)
5 24.2 (20.1) 53.3 (49.1) 40 (37) 0.10 (0.16) 11.16 (11.0)
aNaturally fermented baechu kimchi
bAverage levels of four different kimchis; common kimchi +3 different starter inoculated kimchis
Source: Hui et al. (2005) who cited Lee et al. (1960)[74]

General Components of Kimchi (per 100g of Edible Portion)
Components
Baechu
Kimchi
Kaktugi
Gat
Kimchi
Pa
Kimchi
Baek
Kimchi
Yeolmoo
Kimchi
Dongchimi
Nabak
Kimchi
Calorie (kcal) 18 33 41 52 8 38 11 9
Moisture (%) 90.8 88.4 83.2 80.7 95.7 84.5 94.2 95.1
Crude protein (g) 2 1.6 3.9 3.4 0.7 3.1 0.7 0.8
Crude lipid (g) 0.5 0.3 0.9 0.8 0.1 0.6 0.1 0.1
Crude ash (g) 2.8 2.3 3.5 3.3 1.5 3.2 2 1.5
Carbohydrate (g) 3.9 7.4 8.5 11.8 2 8.6 3 2.5
Dietary fiber (g) 3 2.8 4 5.1 1.4 3.3 0.8 1.5
Source: Tamang (2015) who cited Lee (2006)[63]

Vitamin Content of Kimchi (per 100g of Edible Portion)
Vitamins
Baechu
Kimchi
Kaktugi
Gat
Kimchi
Pa
Kimchi
Baek
Kimchi
Yeolmoo
Kimchi
Dongchimi
Nabak
Kimchi
Vitamin A (RE) 48 38 390 352 9 595 15 77
Vitamin A
(β-Carotene) (μg) 290 226 2342 2109 53 3573 88 460
Vitamin B1 (mg) 0.06 0.14 0.15 0.14 0.03 0.15 0.02 0.03
Vitamin B2 (mg) 0.06 0.05 0.14 0.14 0.02 0.29 0.02 0.06
Niacin (mg) 0.8 0.5 1.3 0.9 0.3 0.6 0.2 0.5
Vitamin C (mg) 14 19 48 19 10 28 9 10
Vitamin B6 (mg) 0.19 0.13
Folic acid (μg) 43.3 58.9 74.8
Vitamin E (mg) 0.7 0.2 1.3
Not detected: vitamin A (retinol), pantothenic acid, vitamin B12, vitamin K
Source: Tamang (2015) who cited Lee (2006)[63]
Dishes made with kimchi[edit]
Kimchibuchimgae
Kimchi is known to be a traditional side dish as it is almost always served along with other side dishes in most Korean family households and restaurants. Kimchi can be eaten alone or with white rice, but it is also included in recipes of other traditional dishes, including porridges, soups, and rice cakes. Kimchi is also the basis for many derivative dishes such as kimchi stew (김치찌개; gimchijjigae), kimchi pancake (김치전; gimchibuchimgae), kimchi soup (김칫국; gimchiguk), and kimchi fried rice (김치볶음밥; gimchibokkeumbap). Army base stew (부대찌개; Budae-jjigae) is a popular dish made with spam, sausage, and kimchi. It originated after the Korean war with ingredients that would be scrounged from the army.
Production[edit]
South Korea consumes 1.85 million metric tons of kimchi annually, or nearly 80 pounds a person. It imports a significant fraction of that, mostly from China, and runs a $47.3 million kimchi trade deficit.[75]
Recent history[edit]
1996 Japanese kimchi dispute[edit]
In 1996, Korea protested against Japanese commercial production of kimchi arguing that the Japanese-produced product (kimuchi) was different from kimchi (in particular, Japanese kimuchi was not fermented so it was salted but sweet cabbage). Korea lobbied for an international standard from the Codex Alimentarius, an organization associated with the World Health Organization that defines voluntary standards for food preparation for international trade purposes.[62][76] In 2001, the Codex Alimentarius published a voluntary standard defining kimchi as "a fermented food that uses salted napa cabbages as its main ingredient mixed with seasonings, and goes through a lactic acid production process at a low temperature", but which neither specified a minimum amount of fermentation nor forbade the use of any additives.[77]
1998 to 2007 motherland tours[edit]
South Korea developed programs for adult Korean adoptees to return to South Korea and learn about what it means to be Korean. One of these programs was learning how to make kimchi.[78]
2010 kimchi ingredient price crisis[edit]
Due to heavy rainfall shortening the harvesting time for cabbage and other main ingredients for kimchi in 2010, the price of kimchi ingredients and kimchi itself rose greatly. Korean and international newspapers described the rise in prices as a national crisis.[79] Some restaurants stopped offering kimchi as a free side dish, which The New York Times compared to an American hamburger restaurant no longer offering free ketchup.[60] In response to the kimchi price crisis, the South Korean government announced the temporary reduction of tariffs on imported cabbage to coincide with the Kimjang season.[80]
2012 effective ban of Korean kimchi exports to China[edit]
Since 2012, the Chinese government has effectively banned Korean kimchi exports to China through government regulations. Ignoring the standards of Kimchi outlined by the Codex Alimentarius, China defined kimchi as a derivative of one of its own cuisines, called pao cai.[81] However, due to significantly different preparation techniques from pao cai, kimchi has significantly more lactic acid bacteria through its fermentation process, which exceeds China's regulations.[82] Since 2012, commercial exports of Korean kimchi to China has reached zero, the only minor amounts of exports accounting for Korean kimchi exhibition events held in China.[81]
Intangible Cultural Heritage of Humanity[edit]
Kimchi-related items have been inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity by both South and North Korea. This makes kimchi the second intangible heritage that was submitted by two different countries, the other one being the folk song "Arirang" which was also submitted by both the Koreas.[83]
Submitted by South Korea (inscribed 2013)[edit]
Kimjang, the tradition of making and sharing of kimchi that usually takes place in late autumn, was added to the list as "Kimjang, making and sharing kimchi in the Republic of Korea". The practice of Kimjang reaffirms Korean identity and strengthens family cooperation. Kimjang is also an important reminder for many Koreans that human communities need to live in harmony with nature.[84]
Submitted by North Korea (inscribed 2015)[edit]
North Korean kimchi-making was inscribed on the list in December 2015[83] as "Tradition of kimchi-making in the Democratic People's Republic of Korea".[85] North Korean kimchi tends to be less spicy and red than South Korean kimchi.[86]
2014 kimchi-making class for Vietnamese brides[edit]
A 2014 article in Tuổi Trẻ said that around 40 Vietnamese brides who had already married or who were going to marry Korean men spent two hours in a class in 2014 to make kimchi and kimbap at the Kim & Kim Company’s factory in the Tân Bình Industrial Zone of Ho Chi Minh City. The event was arranged by the Kim & Kim Company and the Korean Language Education Center in Ho Chi Minh City. The class is a free class that has been taught to 30 to 35 women once a month. Han Ji-sook, the director of the Korean Language Education Center in Ho Chi Minh City, said, "Kimchi is important for Korean people, so anyone who visits the country will experience kimchi or kimchi-making. Especially for the wives of Korean men, it's important to know how to make kimchi." Kim Tae-kon, director of the Kim & Kim Company, said, "All of these Vietnamese women who are going to live in Korea must eat kimchi every day, three meals a day. I'm pleased to give them the chance to learn how to make kimchi."[87]
Boycott in China[edit]
A 2017 article in The New York Times said that anti-Korean sentiment in China has risen after South Korea's acceptance of the deployment of THAAD in South Korea, Government-run Chinese news media has encouraged the boycott of South Korean goods, and Chinese nationalists have vowed to not eat kimchi.[88]
Gallery[edit]
Preparation for making kimchi
Seokryu kimchi named after its pomegranate-like shape
Jang kimchi, pickled with soy sauce
Displayed manufactured kimchi
Oi-sobagi (cucumber kimchi)
See also[edit]
Foods containing tyramine
Jangajji
Jeotgal
Kimchi burger
Korean radish
Korean brining salt
Korean-style carrot – a carrot salad of koryo-saram made the same way as kimchi
List of cabbage dishes
List of English words of Korean origin
List of pickled foods
Pao cai
Sauerkraut
Tursu
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Jump up ^ "Kimchi". Tour2korea.com. Retrieved 30 January 2007.
Jump up ^ "Archived copy" (PDF). Archived from the original (PDF) on 9 April 2008. Retrieved 19 November 2007.
Jump up ^ Jung-Sook Leea, Gun-Young Heoa, Jun Won Leea, Yun-Jung Oha, Jeong A Parka, Yong-Ha Parka, Yu-Ryang Pyunb and Jong Seog Ahn (15 July 2005). "Analysis of Kimchi Microflora Using Denaturing Gradient Gel Electrophoresis". International Journal of Food Microbiology. Volume 102, Issue 2. pp. 143–150.
Jump up ^ Myungjin Kim; Jongsik Chun (15 August 2005). "Bacterial Community Structure in Kimchi, a Korean Fermented Vegetable Food, as Revealed by 16S rRNA Gene Analysis". International Journal of Food Microbiology. Volume 103, Issue 1. pp. 91–96
Jump up ^ "Korean Dish 'May Cure Bird Flu'". BBC News. 14 March 2005. Retrieved 4 April 2010.
Jump up ^ Shin, Aesun; Kim, Jeongseon; Park, Sohee (September 2011). "Gastric Cancer Epidemiology in Korea". Journal of Gastric Cancer. 11 (3): 135–140. doi:10.5230/jgc.2011.11.3.135. ISSN 2093-582X. PMC 3204471  . PMID 22076217.
Jump up ^ from Korea Food Research Institute
Jump up ^ Hui, Y.H. (2005). Handbook of Food and Beverage Fermentation Technology. Taylor & Francis. Pages 740, 741 & 751. Retrieved 21 March 2017, from link.
Jump up ^ Huang, Echo (19 January 2018). "The kimchi you eat outside of Korea is probably made in China". Quartz. Retrieved 19 January 2018.
Jump up ^ Sims, Calvin (February 2000) "Cabbage Is Cabbage? Not to Kimchi Lovers; Koreans Take Issue with a Rendition of Their National Dish Made in Japan". The New York Times.
Jump up ^ "Codex standard for kimchi" (PDF). The Codex Alimentarius Commission.
Jump up ^ In a video that was published to YouTube on 29 July 2013, Eleana J. Kim who is Assistant Professor of Anthropology as the University of Rochester talked about the international adoption of South Korean children. Kim's name and title appear at the 35:11 mark of the video. From the 26:56 mark of the video to the 28:09 mark of the video, Kim said, "Another aspect of the Korean adoptee experience that I explore in my book is their relationship to South Korea, and the South Korean state, and, uh, one of the things that the South Korean government, um, was, in a way, uh, um, compelled, to do, in the late nineteen nineties was to, recognize, adoptees, overseas adoptees, as Koreans, in some way. So, um, by nineteen ninety eight, adult Korean adoptees, who were living in Korea, petitioned the South Korean state to recognize them as overseas Koreans, Hanguggye dongpo, so that meant that they would be, uh, eligible for a special visa status, that would allow them to return to South Korea for extended periods of time, and, in line with this, this is an image from the overseas Korean foundation, uh, summer cultural program for overseas adoptees, and so, they developed these programs to help adult adoptees return to Korea and learn something about what it means to be Korean, so these programs are typically focused on traditional Korean culture, um, you know, adoptees dressing up in hanbok and learning how to make kimchi, um, such as these images here."
Jump up ^ "Of cabbages and Kims". The Economist. ISSN 0013-0613. Retrieved 2016-06-28.
Jump up ^ "South Korea's Kimchi Crisis". The Economist. 7 October 2010.
^ Jump up to: a b "對중국 수출 '0'... 한국 김치가 운다". seoul.co.kr.
Jump up ^ "수입만 하고 수출 못하는 韓·中 '김치무역' 바꿀 것". Hankyung.com. 15 January 2014. Archived from the original on 24 September 2015.
^ Jump up to: a b "UNESCO Adds N. Korea's Kimchi-Making to Cultural Heritage List". KBS. 3 December 2015. Retrieved 3 December 2015.
Jump up ^ "2003 Convention". UNESCO - Intangible Heritage Section.
Jump up ^ "Tradition of kimchi-making in the Democratic People's Republic of Korea". Culture Sector - UNESCO. Retrieved 3 December 2015.
Jump up ^ North Koreans Want UNESCO Recognition for Their Kimchi Variation. YouTube. Voice of America. 2 December 2015. Event occurs at 1:10. Retrieved 3 December 2015.
Jump up ^ Pham, T. & Nguyen, D. (2014). Vietnamese brides learn to make kimchi. Tuổi Trẻ. Retrieved 26 March 2017, from link. Archived 26 March 2017 at the Wayback Machine.
Jump up ^ Hernández, Javier C., Guo, Owen & McMorrow, Ryan. (2017). South Korean Stores Feel China’s Wrath as U.S. Missile System Is Deployed. The New York Times. Retrieved 6 April 2017, from link.
Further reading[edit]
Park, Kun-Young; Cheigh, Hong-Sik (2003). Handbook of Vegetable Preservation and Processing. CRC Press. pp. 189–222. ISBN 0-8247-4301-6. Retrieved 18 May 2008.
Gannon, Martin J. (2004). Understanding Global Cultures. Sage Publications. pp. 123–130. ISBN 0-7619-2980-0. Retrieved 18 May 2008.
External links[edit]
Wikibooks Cookbook has a recipe/module on
Kimchi
Wikimedia Commons has media related to Kimchi.
The A to Z's of Kimchi, Official Korea Tourism Guide
Korean traditional kimchi site sponsored by the Korean Agro-Fisheries Trade Corp.
Kimchi > History at the Korea Tourism Organization official site
Korea Food Research Institute
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