Kimchi, which Koreans eat at nearly every meal, is a traditional fermented Korean side dish made of seasoned vegetables and salt.
The Korean tradition of kimjang (making a large amount of kimchi and sharing it in Korea) has made been on the UNESCO’s list of intangible cultural heritages during the 8th Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage in Baku, Azerbaijan. The committee also said the long-standing tradition of making and sharing kimchi has boosted and enhanced a sense of sharing and belonging for Koreans.
Kimchi used to be the major source of vegetables for Koreans during the winter when no fresh vegetables were available. For the reason, Kimjang has long been one of the most important annual events ahead of the winter season on the Korean peninsula.
Although pickled vegetables are founded in many other countries, the tradition of making and sharing the same food at almost every household across a country at certain times of the year is unique, and more to the point, kimjang has a symbolic value of sharing in the community.
Kimjang has such a special cultural value itself, and kimchi has been increasingly recognized as one of world health foods that contains various living microorganisms, various vitamins and well-balanced nutrients. With SARS killing hundreds in Korea’s neighbors, many people here ate more of the traditional dish kimchi fermented vegetables flavored with spices and lashings of garlic believing it would ward off the disease.
Kimchi is a low-calorie, low-cholesterol vegetable food which is an important source of dietary fiber and vitamins such as vitamin A, C, and vitamin B complex. Kimchi also contains a high level of many kinds of minerals including calcium. In addition, kimchi is known to have anticarcinogenic effect. The biosynthesis of various microbes and enzymes enhanced by lactic fermentation improve digestion and prevent constipation. Thus produced biochemicals also have antibacterial and antimutagenic functions and, therefore, prevent cancer.
In 2006, Health Magazine named Kimchi as one of the world’s top 5 healthiest food along with Spanish olive oil, soy, yoghurt and lentils.
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