CULTURE: Kimchi, major Korean symbol

𝙆𝙞𝙢𝙘𝙝𝙞 – 𝙢𝙖𝙟𝙤𝙧 𝙆𝙤𝙧𝙚𝙖𝙣 𝙨𝙮𝙢𝙗𝙤𝙡

𝗞𝗶𝗺𝗰𝗵𝗶, a staple in Korean cuisine, is not just a dish; it's deeply embedded in Korean culture. You may have heard of kimchi, but may not be aware of these interesting facts about it:

𝗖𝗼𝘂𝗻𝘁𝗹𝗲𝘀𝘀 𝗩𝗮𝗿𝗶𝗲𝘁𝗶𝗲𝘀: There are over 180 different types of kimchi, varying in taste, ingredients, and preparation methods. The most common type is made from fermented napa cabbage and seasoned with chili peppers, garlic, ginger, and other spices.

𝗨𝗡𝗘𝗦𝗖𝗢 𝗛𝗲𝗿𝗶𝘁𝗮𝗴𝗲:  Declared a part of Korea's intangible cultural heritage by UNESCO in 2015, kimjang (kimchi-making) is an annual communal event where communities come together to prepare kimchi for winter.

𝗥𝗲𝗴𝗶𝗼𝗻𝗮𝗹 𝗙𝗹𝗮𝘃𝗼𝘂𝗿𝘀: Each region has its unique kimchi recipe, adapted to local ingredients and climates, affecting taste and fermentation times.

𝗖𝗵𝗶𝗹𝗶 𝗥𝗲𝘃𝗼𝗹𝘂𝘁𝗶𝗼𝗻: Originally made without chilies, kimchi adopted them in the 17th century after their arrival from the Americas, becoming a key ingredient.

𝗦𝗽𝗮𝗰𝗲 𝗠𝗶𝘀𝘀𝗶𝗼𝗻: Korean astronauts carried kimchi space rations in 2008, specially developed to resist cosmic radiation and fermentation in space.

𝗞𝗶𝗺𝗰𝗵𝗶 𝗥𝗲𝗳𝗿𝗶𝗴𝗲𝗿𝗮𝘁𝗼𝗿𝘀: Modern preservation techniques include specialised refrigerators imitating traditional fermentation jars, maintaining the optimal temperature for long-term storage. Majority of households in Korea have two fridges at home which include one as a kimchi refrigerator.

Knowing and appreciating these facts about kimchi not only enhances cultural understanding but can also spark engaging conversations, creating a positive atmosphere for building relationships.

AKBC runs “Fundamentals of doing business in Korea” training to help our stakeholders better understand the nuances of doing business in Korea. Contact info@akbc.com.au if you have a delegation going to Korea. 🇦🇺🇰🇷