When you think of Korean food, the first thing that likely comes to mind is Kimchi. It is a fermented side dish in Korea that is loved all around the world. But kimchi is so much more than just spicy fermented cabbage! It holds deep cultural significance, surprising variety, and a history that goes back centuries.

Let’s dive into some interesting facts about Kimchi!

1. Kimchi Has Been Around for Over 2,000 Years

The origins of kimchi date back to ancient times, when Koreans needed a way to preserve vegetables during the harsh winters. However, early versions of kimchi were not spicy! It wasn’t until chili peppers were introduced to Korea in the early 17th century that the red, spicy version we know today was created.

2. There Are Over 200 Different Types of Kimchi

When people hear "kimchi," they usually think of napa cabbage kimchi (baechu-kimchi), but there are hundreds of varieties! Some popular types include:

**Baek-kimchi** (white kimchi, non-spicy)

**Chonggak-kimchi** (young radish kimchi)

Each region and even each household has its own version based on local ingredients and family recipes.

3. Traditional Kimchi Was Stored Underground

In the past, Koreans would store kimchi in large clay jars called onggi that were buried underground. This method helped regulate the temperature, keeping the kimchi cool in summer and preventing it from freezing in winter. It is the perfect environment for slow fermentation.

Today, many Korean households have special kimchi refrigerators.

4. Kimchi Is a UNESCO-Recognized Cultural Treasure

In 2013, the tradition of Kimjang was added to the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.
Kimjang is the communal act of making large quantities of kimchi before winter and it is on November 22. It’s about community spirit, sharing, and preserving culture.

5. Kimchi Is Packed With Probiotics and Health Benefits

Thanks to the fermentation process, kimchi is a probiotic powerhouse! It promotes gut health, boosts the immune system, and is rich in vitamins A, B, and C. Some studies have even suggested that regular kimchi consumption can help with digestion and inflammation.

6. There’s a Museum Dedicated to Kimchi

If you’re ever in Seoul and you love kimchi, you have to visit the Museum Kimchikan in Insa-dong. This unique museum explores the history, science, and global impact of kimchi. And yes, you can taste different varieties too!

I also covered it in the blog post must see museums

7. Kimchi Is Essential to Korean Meals

In Korea, a meal without kimchi is almost unthinkable. Whether it’s breakfast, lunch, or dinner, kimchi is a staple on the table. It is usually served as a banchan (side dish) at the restaurant.

8. You Can Cook with Kimchi, Too

Kimchi is not only a side dish, it’s an ingredient!

Some popular dishes made with kimchi include:

Fascinating Facts About Kimchi You Probably Didn’t Know