Preserving the legacy of healthy Korean food

Comprehensive elucidation of the terroir of Korean kimchi through the study of recipes, metabolites, microbiota, and sensory characteristics

The aim of this study was to investigate the differences in characteristics of the fermented food kimchi based on the regions where it is produced. A total of 108 kimchi samples were collected from five different provinces in Korea to analyze the recipes, metabolites, microbes, and sensory characteristics. Overall, 18 ingredients (including salted anchovy and seaweed), 7 quality indicators (such as salinity and moisture content), 14 genera of microorganisms (mainly Tetragenococcus and Weissella belonging to LAB), and 38 metabolites contributed to the characteristics of kimchi by region. Kimchi from the southern and northern regions showed distinct metabolite profile (collected 108 kimchi) and flavor profile differences (kimchi manufactured using the standard regional recipes). This is the first study to investigate the terroir effect of kimchi by identifying differences in ingredients, metabolites, microbes, and sensory characteristics based on the region of production, and the correlations between these factors.

Exploring the philosophical values of kimchi and kimjang culture

Kimchi is a traditional fermented vegetable dish from Korea globally appraised as healthy food. The most common kimchi is baechu kimchi made from Chinese cabbage (Brassica rapa). Having been an integral part in the Korean food culture for thousands of years, kimchi is considered as a symbol of Korean identity and pride. The importance of kimchi in Korean food culture is reflected from a special annual event dedicated to the making of kimchi held in autumn known as kimjang. It is a festive communal traditional practice of preparing large quantities of kimchi to be consumed throughout winter. Such an activity has been listed as UNESCO’s Intangible Cultural Heritage of Humanity since 2013. Indeed, the unique culture of kimchi and kimjang stems from the ancient wisdoms and old traditions of Korea that are rich in philosophy. This review discusses different philosophical values of kimchi and the kimjang culture in Korean traditions, including their accordance with the ancient philosophy of yin and yang, the five elements (wood, fire, earth, metal, and water), medicinal food, beauty, communal activity, filial piety, and humanistic values. Understanding the philosophical values of kimchi and kimjang culture would make people see kimchi not only as a mere ethnic food, but also as a global cultural heritage that needs preserving for its continuity in the future.

Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review

Different types of fermented foods such as chongkukjang, doenjang, ganjang, gochujang, and kimchi are plentifully available and widely consumed in north eastern Asian countries including Korea. Among them, kimchi is one of the most popular Korean traditional food. It is prepared by fermenting the baechu cabbage together with other vegetables and lactic acid bacteria (LAB) with functional potential. Many types of ingredients are added to kimchi to enhance its taste, flavor, nutritional value, texture etc. A number of bacteria are involved in the fermentation of kimchi, but LAB are the dominant species in the fermentation process. The addition of other sub ingredients and formation of different by-products during fermentation eventually leads to eradication of putrefactive and pathogenic bacteria, and also increase the functionalities, nutritional and nutraceutical potential of kimchi. Kimchi possesses anti-inflammatory, antibacterial, antioxidant, anticancer, antiobesity, probiotic properties, cholesterol reduction, and antiaging properties. In the present review an attempt has been made to review the different types of fermented foods found in the Korean peninsula with detailed scientific research regarding preparation, processing, structure of the microecosystem, and health benefits of kimchi.