Kim-chistory 10121 Yewon Yoo 2nd semester composition term paper
Kim-chi, one of the three major traditional foods of Korea with Bibimbob and Boolgogi, is the most frequent dish in on the Korean dinner table. This fermented food has been designated as one of the five healthiest foods in the world and also famous for the major Korean diet. Kim-chi has existed since the period of the Three States in Korea, which has lasted for nearly 400 years starting from 280 AD. During this period, Kim-chi was no more than just a salted vegetable. However, this original ��Kim-chi�� was not in the form of what it is now. Kim-chi in the period of the Three States in Korea used radish as the main ingredients, and didn��t have any spicy taste. A variation, with the form similar to Kim-chi as know it now, was developed in 18th century, when Korea started to import cabbage and red pepper from other countries.
Kim-chi nowadays exists in various forms. The major factor that influences the taste of Kim-chi is weather. According to the region��s climate, humidity, and temperature, the amounts of spices used changes. Typically, in the northern region, Kim-chi is not very salty and is fresh by the influence of the cold climate. On the other hand, the southern region produces exceedingly salty and spicy Kim-chi, so as to prevent the spoilage of the vegetables. In the central region, people usually use only small amounts of spices and try to emphasize fresh taste. By this reason, the Kim-chi of each provinces of Korea is different, unique characteristics of its own. For example, Kim-chi of Jeon-ra state has a very peculiar taste. Since the Jeon-ra province is noted for a lot of indigenous foods, Kim-chi produced in this state has a very unique taste, due to unusual ingredients like sesame and cinnamon powder. Jeju Island, the biggest island in Korea, uses marine products as part of the ingredients, according to its own geographical characteristic.
Kim-chi is the major example of Korea��s fermented foods. Fermented food denotes food that utilizes a fermenting process, using microorganisms like lactobacillus or yeast. Basically, there is no difference between spoiling and fermenting. We regard ��spoiling�� as something that negatively affects man and fermenting as something affects man positively. Other examples of fermented foods are ��doenjang�� (soybean paste), soy sauce, ��jutgal�� (salted fish), etc. To say that the Kim-chi is the healthiest is not too much. Kim-chi has a compound function, formed by ingredients used in it that are all medical plants, all have different benefits. These functional also known as substances aid the dietary lives of modern people in activating immunity as lactic acid-fermented-vegetables that prevent geriatric diseases like colitis, arteriosclerosis, and emia. It is said that Kim-chi is a ��future�� food, because of its five functions: 1) helping in controlling a living body, 2) in preventing diseases, 3) in recovering from diseases, 4) in controlling the rhythm of a living body, and 5) in restraining a senility.
The biggest market of Kim-chi would be Japan. ��Kimuchi��, how Japanese call Kim-chi, is now so popular that every single supermarket of Japan displays it. Most of Kimuchi in Japan was not salty just ten years ago. However, after being a collaborating host country together with Korea in the FIFA World Cup in 2002-and thanks to the influence of Korean dramas; Kim-chi has become even more familiar and the number of Japanese who want the authentic Korean taste has increased. Still, there are many Japanese who want the adulterate Kimuchi that has been adjusted for Japanese tastes. Therefore, in Japan, the Kim-chi of a Korean taste and the Kimuchi with a sweet taste coexist. However, regardless of these benefits and its reputation, the rate of the export of Kim-chi from Korea has remarkably decreased. According to the data aggregated by the Distributive Cooperation of Agriculture and Fishery, the total rate of Kim-chi exports in first four months of this year has declined 46% from the same time of last year. Specialists say that this phenomenon appeared after the issue of ��nit Kim-chi��. Because of this fluctuation, there has appeared the first outbreak of a trade deficit in Kim-chi trade. To recover from this scandalous problem, we should seek the actual device to lift the position of Korean Kim-chi.
The first expedient we should do is advertising Kim-chi as a ��health food��. It looks like the major Kim-chi producing companies are trying to suit the government about hastily announcing by nit without any definite evidence. If this action succeeds, the rate of export will eventually increase again. But beyond this, we now have to seek other solutions as well, like creating a Kim-chi museum. There is a chocolate museum in Jeju Island. The museum shows the history of chocolate and a lot of information about it. Therefore, if we create a number of museums at many tourists�� attractions, Kim-chi��s fame will rise.
Korea is not a big country. Although the official language is scientific, Korean is not used, worldwide. Korea��s economic power is not very strong, either. However, ��Han-ryu��, the commercialization and influence of Korean culture-is now growing to a magnificent size. To keep this Han-ryu asset growing as one big part of the world economy, we should work hard on it. We, ourselves make our country stronger and allow it to gain a good reputation in other countries. I would suggest that the Kim-chi is one of the ways. To notify the world our culture to more, we should develop Kim-chi in a more scientific way and spread this to all the world. We will be proud of ourselves when we try hard for our own country.
WORK CITED
-Books
1) Choi, Hong-Shik. Culture of Kimchi and Science Technology. Seoul: Hyo-Il, 2005
2) Park, Hong-Hee. Kimchi, the great property. Seoul: Han-Wool, 2006
-Articles
1) Editorial Department. ��Children��s Science Dong-ah�� Function of Kimchi March 2006: 5~6
2) ��Nits Found in Three Places.��Dong-Ah 4 Nov.2005, final morning ed.
-Internet
1) ��World in Kimchi��Korean Traditional Kimchi page. AT Distributive Cooperation of Agriculture and Fishery.
2) ��Kimchi World�� Functions of Kimchi page. Korean Kimchi Company Cooperation.