The Argentine daily La Nacion on Jan. 24 featured kimchi as a food that represents Korean culture. (Screen capture from La Nacion)

By Kim Hyelin and Yoon Sojung

The leading Argentine newspaper La Nacion has taken a closer look at kimchi in an article about fermented food in the world and their nutritious qualities.

In the piece titled "Fermentation and probiotics: new discovery of old food," the daily on Jan. 24 introduced kimchi as "traditional Korean fermented food with a long and proud history."

Mentioning the medicinal effects of fermented food and its major nutrients for healthy organs and the brain, the article listed kimchi and German-style sauerkraut among fermented food in the world.

"Kimchi is Korea's representative food given its inclusion in UNESCO's list of Intangible Cultural Heritage of Humanity," La Nacion said. "In Korea, each family has diverse ways of making kimchi and hundreds of types depending on method."

The daily quoted Sandra Lee, an Argentine chef of Korean origin, as saying, "Kimchi represents everything in Korean culture in that all Koreans are said to carry kimchi in our DNA."

"In Korea, we start eating kimchi from when we begin eating solid food as babies."

"Eighty percent of Korean food contains fermented ingredients, which are used to create richer and more diverse flavors," the article said.

"Kimchi is used not only as a side dish but also as an ingredient in many other dishes."

The chef said, "For Koreans, health and food are closely related."

"Everything we eat has its own reason," she added. "Korean grandmothers constantly nag their families about what to eat and what not to, and thus they always talk about what food is good for health."

Established in January 1870, La Nacion is one of Argentina's two top dailies along with Clarin, with circulation of approximately 100,000.

kimhyelin211@korea.kr