In Korean food culture, no other food has the importance that kimchi has. For instance, a meal without kimchi is unthinkable, and even if such a thing existed, the meal would not be complete; it would be considered lacking in style and grace.

Rice and kimchi constitute the basic meal for Koreans. The two alone suffice as a meal. Along with soy sauce, soybean paste and red chili pepper paste, kimchi is considered to have the most unique taste representing Korea. As is supported by much research, kimchi has had its place in the history of Korean food for quite a long time, and the methods of making it vary greatly.

Kimchi also represents the national sentiment of Korea. Even before red chili pepper was introduced, leaf mustard of a violet color, cockscomb and safflower were used to give kimchi a delightful red color. Koreans put a special value on the color red in the belief that the color wards off evil spirits, and the evidence of this tradition can be found in many places. Therefore, we can say that the color red itself represents the spirit of the Korean people and kimchi is more than just a food -- it is a culture. It holds much of the secret of traditional Korean food and also the sentiment of the Korean people.

Traditionally, in the long winter of Korea, as long as there was kimchi left in the jar buried in the ground, one did not have to worry about side dishes, because kimchi can be modified in innumerable ways. There are kimchi stews, soups, pancakes, fried rice with kimchi, rice and kimchi rolled in sea laver and so on.

Kimchi has been in Korea for a long time, and nowadays it is also gaining popularity around the world. Kimchi is selling well in Japan and many other countries. The worldwide demand for kimchi as a health food as well as a delicacy has increased. At big international events like the Olympics and the World Cup, kimchi is one of the dishes on the menu. Reflecting its fame, kimchi now has its own entry in the Encyclopedia Britannica.

Kimchi used to be the major source of vegetables consumed by Koreans during the winter, when no fresh greens were available.

Kimchi is low in calories and fat content but is high in fiber, vitamin A, ascorbic acid, calcium, phosphorus, iron and has a large amount of other minerals. It used to be the major source of vegetables consumed by Koreans during the winter when no fresh vegetables were available. The nutrient contents of kimchi vary according to the ingredients used, microorganisms and the condition of fermentation. The amount of organic acid, free amino acids and vitamins show the highest value when kimchi is well-fermented and its flavor is good.

The main ingredients of kimchi have few calories, high water content, high fiber content, and various vitamins. Red chili pepper is a good source of vitamin A and C for Koreans. Garlic has a sterilization effect and contains a large amount of allyl sulfide. Spring onions, especially the green part, are a good source of vitamins A and C, too. The bitter taste of cucumbers contains ellaterin, and this aids digestion. Potassium in cucumbers has a diuretic function. Thanks to all this, kimchi has worked as a traditional folk remedy in Korea.

Lactic acid produced during the fermentation of kimchi is regarded as helping prevent cancer. Cabbage, garlic and red chili pepper have a large amount of minerals as well as medicinal properties. Large amounts of fiber from kimchi cannot be used as nutrients but have a great effect on the peristalsis of the stomach and the intestines, thus preventing constipation and cancer of the large intestines. There is plenty of scientific evidence that red pepper and garlic have an effect on lowering the blood cholesterol level, fight thrombosis, as well as have an antioxidant effect. Therefore, kimchi is recognized as a health food with a good nutritional balance.

The amount of vitamin C is low at the early stage of fermentation, then increases a little bit and again decreases. Such a phenomenon is known to take place as vitamin C is synthesized by sugars produced by the dissolution of pectin contained in cabbage. The production is believed to be not by microorganisms but by the vegetables??own enzymes. During the first week, vitamins B1 and B2 decrease to half of the levels of the early stage, but then increase rapidly to reach a maximum amount by the third week.  

Cabbages are soaked in salt to reduce the water content so as to allow spices to easily soak into them and to prevent them from becoming soft during storage; this also prevents them from spoiling. When cabbages are adequately salted, magnesium salt or calcium salt is combined with the cabbage to increase the crispness. However, if excessively soaked in a high salt concentration, a considerable quantity of water-soluble elements such as vitamin C and sugars are lost, while seasoning does not penetrate into the cabbages, thus failing to produce a good flavor. The appropriate method is to soak cabbages in three-percent salt water for five or six hours.

Salted sea foods put into kimchi are generally salted croakers (also called drumfish or hardheads), salted shrimps, salted anchovies and pickled yellow croakers. In places with a low temperature, well-fermented raw salted fish juice is used to produce a good taste through the effect of enzymes. But in places with high temperatures, salted fish juice must always be boiled first before use.

2. Put a heavy stone on top of the kimchi. Place relatively heavy radish kimchi or cabbage kimchi on the bottom, and put salted leaves of cabbages or radishes on them as a cover. On top of them, place a heavy stone which will serve as pressure on the kimchi and thereby prevents its rapid quick fermentation. For kimchi which is to be eaten before New Year's Day, use salted leaves of cabbages and for kimchi to be eaten after New Year?s Day, you have to use salted leaves of radishes.