Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Comprehensive Study on the Origins and Changes in Kimchi Recipe

김치의 기원과 제조변천과정에 대한 종합적 연구

  • Received : 2019.04.12
  • Accepted : 2019.04.22
  • Published : 2019.04.30
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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.

Keywords

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Distribution Area of “Dongyi” (Choi 2009)

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Records and Timeline Related with Pickled Vegetable in Ancient Period

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Large Stone Jars (石瓮) in Sok-li-san Beopjusa (法住寺) 180 cm (diameter)×225 cm (depth) Chungcheongbuk-do Tangible Cultural Heritage No 204 © the Author (June 6, 2018)

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Soy Sauce Jar and Storage House Remains in Namwon Silsangsa (實相寺) © Cultural Heritage Administration (문화재청)

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Soy Sauce Jar and Storage House Remains in Samcheok Heungjeon-ri Temple site © Cultural Heritage Administration (문화재청)

Stage of Technology Development of Pickled Vegetables

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Examples of the Use of Pepper(椒) and Spices in Kimchi Recipe of Joseon Dynasty

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Examples of the Use of Pepper(椒) and Spices in Kimchi Recipe of Joseon Dynasty (continued)

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