She Strengthens

Uncovering the Rich History and Diversity of Kimchi

Kimchi, a staple of Korean cuisine, has taken the world by storm. With over 28.8 million search results, it’s clear that this fermented Korean delight has entered the mainstream. But as its popularity grows, so does the risk of oversimplification. Many online recipes are created by non-Korean cooks, resulting in a watered-down understanding of this complex and nuanced dish.

More Than Just Probiotics

Kimchi is often reduced to its health benefits, but it’s so much more than that. Its history is deeply intertwined with Korean culture, dating back 3,000 years to the Chinese Book of Odes. For some, kimchi was a matter of survival, particularly during Korea’s prehistoric age when foragers had to devise ways to store and preserve legumes. Pickled vegetables like kimchi were buried underground in earthenware pots to stay cool and fresh.

Beyond Cabbage

While Western discourse tends to simplify kimchi to cabbage, the truth is that this piquant zest can be applied to a multitude of ingredients. Korean author and president of the Institute of Traditional Korean Food, Yoon Sook-Ja, has included roughly 40 variations of kimchi recipes in her cookbook, using ingredients like asparagus, eggplant, ginseng, oyster radish, and cucumbers.

Personal Stories and Regional Diversities

To bring to life the personal stories and memories tied to making kimchi, we spoke to three Korean female home cooks and chefs from different hometowns. Each shared one of their specialty recipes, showcasing the vibrant, personal, and diverse nature of kimchi.

Park Choon-Hee’s Traditional Jeolla-Style Broth-Base Kimchi Recipe

Park Choon-Hee, owner of Dallas’ Ddo Wa Ddo Wa restaurant, learned to make kimchi from her grandmother. Her traditional Jeolla-style broth-base kimchi recipe is a testament to her dedication and pride. “The more hands that go into making it, the more delicious the kimchi will be,” she says.

Ju Myungji’s Seasoned Radish Recipe

Ju Myungji, known as the “kimchi queen” of northern Virginia, shares her seasoned radish recipe. Growing up in Andong, she learned to make kimchi with limited access to salted fish, resulting in a unique sharpness. Her kimchi is made with love, and she hopes to publish her own traditional Korean recipe book someday.

Seung Hee Lee’s Fiery Gyeongsang-Style Kimchi Recipe

Seung Hee Lee, author of “Everyday Korean” and founder of the blog KoreanFusion, shares her fiery Gyeongsang-style kimchi recipe. As an epidemiologist by day and pop-up chef by night, she’s dedicated to setting the record straight about traditional Korean recipes. Her grandmother’s Gyeongsang-style kimchi, known for its aggressive seasoning, is a testament to the history and stories behind Korean food.

These three women showcase the diversity and richness of kimchi, beyond its simplified online recipes. Their stories highlight the importance of community, connection, and tradition in making this beloved Korean dish.