• 비교문화연구
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• 제46권
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• pp.113-142
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• 2017

이 논문은 조선시대 기록문헌인 "한국문집총간", "조선왕조실록", "일성록", "승정원일기"(이상은 한국고전번역원 한국고전종합DB를 활용함) 등을 대상으로 김치 관련 어휘를 확보하여 용례를 검출하고 문화사적으로 분석하는 것을 목표로 한다. 기존의 김치 관련 문헌자료는 일부 요리 전문서에 국한되었으나 본 연구에서는 기존의 국한성을 극복하고 종합적이면서도 체계적인 접근을 시도하였다. 조선시대 고문헌은 주로 한문 고문으로 기록되어 가독성이 떨어지며, 자료 확보 이후에 번역 작업에 많은 시간과 공력이 필요할 것으로 예상된다. 이에 필자는 이 부분에 중점을 두어 연구를 추진하였다. 그 다음으로는 이상의 자료들을 주제별, 문헌 출처별 분류를 진행하여 조선시대 김치문화의 문화원형을 재구성하였다.

• 한국식생활문화학회지
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• 제34권2호
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• pp.112-128
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• 2019

The history of modern Korean 'kimchi' can be traced through the history of the wordforms 'dihi' (디히), 'dimchʌi' (딤?), and 'thimchʌi' (팀?) in ancient Korean texts. As native Korean words, the 'dihi' word line ('dihi', 'dii', 'jihi', and 'ji') constitutes an old substratum. This word line coexisted with the 'dimchʌi' word line (dimchʌi, jimchʌi, and kim∫chi) from the Hanja '沈菜'. 'Ji', which is the last word variation of 'dihi', and is still used today as the unique form in several Korean dialects. In standard Korean, however, it only serves as a suffix to form the derivative names of various kimchi types. 'Dimchʌi' is believed to have appeared around the $6^{th}-7^{th}$ centuries, when Silla began to master Chinese characters. Hence,'dimchʌi' reflects either the Archaic Chinese (上古音) or the Old Chinese (中古音) pronunciation of the Hanja, '沈菜'. With the palatalization of the plosive alveolar [t], 'dimchʌi' changed to 'jimchʌi'. The Yangban intellectuals' rejection of the palatalization of the plosive velar [k] led to the hypercorrection of 'jimchʌi' into 'kimchʌi'. It is precisely the hypercorrect 'kimchʌe' that gave the wordform 'kim∫chi', which has eventually become the standard and predominant form in today's Korean language. Regarding 'thimchʌe', it reflects the Middle Chinese (Yuan Dynasty) pronunciation of the Hanja '沈菜' and was used mainly in writing by Yangban intellectuals.

• 한국식생활문화학회지
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• 제36권3호
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• pp.265-273
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• 2021

The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storage method, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchi mainly used salt and sauce-based soaking materials at the beginning of the Fermented Pickling Period (beginning in the 1st to 3rd centuries A.D.), and it differed from the Chinese method, which used alcohol and vinegar. In the Umami-Flavored Pickling Period (beginning in the 14th and 15th centuries A.D.), jeotgal, fermented seafoods, were added, and pickles with a completely new identity were created, one different from any other pickles in the world. Lastly, entering the Complex Fermentation and Pickling Period (beginning in the 17th and 18th centuries), the technical process evolved using a separate special seasoning containing red pepper as the secondary immersion source after pickling in brine, the primary immersion source. As a result of this, kimchi was transformed into a food with a unique form and taste not found anywhere else. The unique characteristic of kimchi is that the composition of original materials, a combination of salted marine life and vegetable ingredients, is its core identity, and there is a methodological difference in that it is completed through a second process called saesaengchae (生菜)-chimchae (沈菜).