Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 34 Issue 2
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- Pages.93-111
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- 2019
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
DOI QR Code
Comprehensive Study on the Origins and Changes in Kimchi Recipe
김치의 기원과 제조변천과정에 대한 종합적 연구
- Park, Chae-Lin (World Institute of Kimchi)
- 박채린 (세계김치연구소)
- Received : 2019.04.12
- Accepted : 2019.04.22
- Published : 2019.04.30
Abstract
This paper provides a comprehensive description of previous studies of making and developing kimchi in terms of the origins of kimchi and the changes in the history of kimchi, along with newly discovered data, including the collection of works in Joseon Dynasty as well as old cookbooks discovered after the year 2000, and latest research in related disciplines, e.g., ancient history studies, archeology, and linguistics. Because new ruins and relics, such as the Liao-ho Civilization in the Northeast Asia continent, which was closely related to Dongyi tribes, have been discovered and studied, it is important to determine how to reflect the outcome of archeological studies on the origin of preserved vegetables. In addition, to describe the background and changes in the independent formation of making Korean kimchi chronologically, they were divided into the following: development from jjanji to singunji; formation of the basis for seokbakji dressed with fermented fish sauce; settlement of seokbakji culture for dressing seokbakji with fermented fish sauce and spices, including chili varieties when they were introduced; and establishment of the method for making whole cabbage kimchi, which is currently typical kimchi made by adding the seokbakji as the stuffing of the cabbage kimchi, to examine the time and specific details of the change.