Kimchi 101: It Ain't Just Cabbage

is derived from the Chinese characters for "salted vegetables," but the process Chun refers to actually involves four stages: brining, seasoning, fermenting, and storing. Brining creates an environment inhospitable to harmful microorganisms, while encouraging the growth of good lactobacillus bacteria. Those friendly bacteria eventually convert the natural sugars in the vegetables into lactic acid, a preservative that is also responsible for kimchi's distinctive tang.

The basic process is highly variable, and there are literally hundreds of foundational recipes, as well as innumerable regional or even family-specific variations. Kimchi is made from all kinds of vegetables, including esoteric ones like burdock root and sweet potato vines, which means it also comes in a rainbow of colors. It can arrive swimming in a broth, or plated as dense hunks coated in seasoning.

Kimchi's origins, however, are rooted in pragmatism. Its earliest form was developed in China sometime around 50 BC, but it was soon adopted on the Korean Peninsula as a necessary preservation technique in a region with little arable land and brutal winters. Within a few centuries, even the Chinese were remarking on the region's prowess in producing fermented foods.

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