The term ji (지), which has its origins in archaic Korean dihi (디히), has been used to refer to kimchi since ancient times. The sound change can be roughly described as:
• dihi (디히) > di (디) > ji (지)
The … See more

Samguk Sagi, a historical record of the Three Kingdoms of Korea, mentions the pickle jar used to ferment vegetables, which indicates that fermented vegetables were commonly eaten during this time. Attributed with the ear… See more

Kimchi varieties are determined by the main vegetable ingredients and the mix of seasoning used to flavor the kimchi.
Cabbages (napa cabbages, bomdong, headed cabbages) and radishes (Korean radishes… See more

The first step in the making of any kimchi is to slice the cabbage or daikon into smaller, uniform pieces to increase the surface area. The pieces are then coated with salt as a preservative method, as this draws out the water to lo… See more

Kimchi is one of the most important staples of Korean cuisine. The Korean term "Kimchi" refers to fermented vegetables, and encompasses salt and seasoned vegetables. It is mainly served as a side dish with e… See more