Editing Kimchi (section)

== History ==
=== Early history ===
''[[Samguk Sagi]]'', a historical record of the [[Three Kingdoms of Korea]], mentions the [[Onggi|pickle jar]] used to ferment vegetables, which indicates that fermented vegetables were commonly eaten during this time.<ref name="Hui">{{Cite book|url=https://books.google.com/books?id=dVpQVJ46C5gC&pg=PA190|title=Handbook of Vegetable Preservation and Processing|publisher=[[Marcel Dekker]]|year=2004|isbn=978-0824743017|editor-last=Hui|editor-first=Y. H.|location=New York|pages=190–191|editor-last2=Ghazala|editor-first2=Sue|editor-last3=Graham|editor-first3=Dee M.|editor-last4=Murrell|editor-first4=K. D.|editor-last5=Nip|editor-first5=Wai-Kit|access-date=2 September 2017|archive-date=17 March 2024|archive-url=https://web.archive.org/web/20240317211835/https://books.google.com/books?id=dVpQVJ46C5gC&pg=PA190#v=onepage&q&f=false|url-status=live}}</ref><ref name="Gim">{{cite wikisource |title=삼국사기|first=Kim|last=Bu-sik|author-link=Kim Bu-sik|year=1145|plaintitle=Samguk Sagi ''[[:s:ko:삼국사기|삼국사기(三國史記)]]''|wslanguage=ko|trans-title=History of the Three Kingdoms|location=Goryeo Korea|language=lzh}}</ref> Attributed to the earliest kimchi, the [[Goguryeo]] people were skilled at fermenting and widely consumed fermented food.<ref>{{cite book |last1=Park |first1=Kun-Young |last2=Cheigh |first2=Hong-Sik |title=Handbook of Vegetable Preservation and Processing |date=2003 |publisher=CRC Press |page=190 |chapter=Kimchi}}</ref> During the [[Silla dynasty]] (57 BCE – CE 935), kimchi became prevalent as [[Buddhism]] caught on throughout the nation and fostered a vegetarian lifestyle.<ref name="btpickle-201309">{{cite journal |last=Logarta |first=Margie T. |date=September 2013 |title=In A Pickle |journal=Business Traveller (Asia-Pacific Edition) |pages=70–73 |url=http://www.pressreader.com/australia/business-traveller-asia-pacific/20130901/281505043889849 |access-date=7 September 2018 |archive-date=7 September 2018 |archive-url=https://web.archive.org/web/20180907144526/http://www.pressreader.com/australia/business-traveller-asia-pacific/20130901/281505043889849 |url-status=live }}</ref> 

The pickling of vegetables was an ideal method, prior to refrigerators, that helped to preserve the lifespan of foods. In Korea, kimchi was made during the winter by fermenting vegetables, and burying them in the ground in traditional brown ceramic pots called ''[[onggi]]''. This labor further allowed a bonding among women within the family.<ref name="btpickle-201309"/> A poem on [[Korean radish]] written by Yi Gyubo, a 13th-century literatus, shows that radish kimchi was common in [[Goryeo]] (918–1392).<ref name="Pettid">{{Cite book|last=Pettid|first=Michael J.|url=https://books.google.com/books?id=wzJ7_WcLJSwC&pg=PA47|title=Korean Cuisine: An Illustrated History|publisher=[[Reaktion Books]]|year=2008|isbn=978-1-86189-348-2|location=London|pages=47–51|access-date=2 September 2017|archive-date=24 July 2023|archive-url=https://web.archive.org/web/20230724212030/https://books.google.com/books?id=wzJ7_WcLJSwC&pg=PA47|url-status=live}}</ref><ref name="Yi_G">{{Cite book|title=[[DonggukIsanggukjip]]|last=Yi|first=Gyubo|year=1241|location=Goryeo Korea|language=lzh|script-title=ko:동국이상국집(東國李相國集)|trans-title=Collected works of Minister Yi of the Eastern Country|chapter=Gapoyugyeong|script-chapter=ko:가포육영(家圃六詠)|chapter-url=http://db.itkc.or.kr/itkcdb/text/nodeViewIframe.jsp?bizName=MM&seojiId=kc_mm_a004&gunchaId=bv004&muncheId=01&finId=036|via=[[DB of Korean classics]] by [[Institute for the Translation of Korean Classics|ITKC]]}}{{dead link|date=April 2018 |bot=InternetArchiveBot |fix-attempted=yes }}</ref><ref name="Breidt">{{Cite book|title=Food Microbiology: Fundamentals and Frontiers|last1=Breidt|first1=Fred|last2=McFeeters|first2=Roger F.|last3=Pérez-Díaz|first3=Ilenys|last4=Lee|first4=Cherl-Ho|publisher=[[American Society for Microbiology]]|year=2013|isbn=9781555816261|editor-last=Doyle|editor-first=Michael P.|edition=4th|location=Washington, D.C.|pages=841|chapter=Fermented Vegetables|doi=10.1128/9781555818463.ch33|editor-last2=Buchanan|editor-first2=Robert L.|chapter-url=https://fbns.ncsu.edu/USDAARS/Acrobatpubs/P376-400/p380.pdf|access-date=26 March 2017|archive-date=28 May 2015|archive-url=https://web.archive.org/web/20150528190455/http://fbns.ncsu.edu/USDAARS/Acrobatpubs/P376-400/p380.pdf|url-status=live}}</ref>

{{Quote|text=Pickled radish slices make a good summer side dish,<br />Radish preserved in salt is a winter side dish from start to end.<br />The roots in the earth grow plumper every day,<br />Harvesting after the frost, a slice cut by a knife tastes like a pear.|sign=Yi Gyubo|source=''[[Donggukisanggukjip]]'' (translated by Michael J. Pettid, in ''Korean cuisine: An Illustrated History'')}}

Kimchi has been a staple in Korean culture, but historical versions were not a spicy dish.<ref>Kimchi. (2016). Funk & Wagnalls New World Encyclopedia, 1p. 1.</ref> Early records of kimchi do not mention garlic or [[chili pepper]].<ref name="KCIS">{{Cite book|url=https://books.google.com/books?id=NoxoBgAAQBAJ&pg=PA133|title=Guide to Korean Culture: Korea's cultural heritage|publisher=[[Korean Culture and Information Service]], [[Ministry of Culture, Sports and Tourism (South Korea)|Ministry of Culture, Sports and Tourism]]|year=2015|isbn=9788973755714|edition=2015|location=Seoul|pages=131–133|orig-date=1995}}</ref> Chili peppers, now a standard ingredient in kimchi, had been unknown in Korea until the early seventeenth century due to it being a [[New World]] crop.<ref>{{cite web |last=Lee |first=Dahyeon |date=8 January 2008 |title=고추, 마라, 핫소스…'매운맛 문화권'의 확장과 타락 (Red pepper, mara, hot sauce... Expansion and deterioration of the "spicy taste culture") |url=https://shindonga.donga.com/3/all/13/107000/1 |script-work=ko:신동아 |work=shindonga.donga.com |publisher=[[The Dong-a Ilbo]] |language=ko |access-date=18 April 2021 |archive-date=18 April 2021 |archive-url=https://web.archive.org/web/20210418153732/https://shindonga.donga.com/3/all/13/107000/1 |url-status=live }}</ref> Chili peppers, originally native to the Americas, were introduced to East Asia by Portuguese traders.<ref name="KCIS" /><ref name="Park">{{Cite news|url=https://cpi.nmsu.edu/wp-content/uploads/sites/60/2016/06/99-spring.pdf|title=Red Pepper and Kichi in Korea|last=Park|first=Jae Bok|date=Spring 1999|work=[[Chile Pepper Institute]] Newsletter|access-date=20 March 2017|issue=1|volume=8|pages=3|archive-date=7 October 2018|archive-url=https://web.archive.org/web/20181007210343/https://cpi.nmsu.edu/wp-content/uploads/sites/60/2016/06/99-spring.pdf|url-status=dead}}</ref><ref name="Marianski">{{Cite book|url=https://books.google.com/books?id=anbDBazwLmsC&pg=PA45|title=Sauerkraut, Kimchi, Pickles & Relishes|last1=Marianski|first1=Stanley|last2=Marianski|first2=Adam|publisher=Bookmagic|year=2012|isbn=9780983697329|location=Seminole, FL|pages=45}}</ref> The first mention of chili pepper is found in ''[[Jibong yuseol]]'', an encyclopedia published in 1614.<ref name="Hui" /><ref name="Yi_S">{{cite wikisource |title=지봉유설|first=Sugwang|last=Yi|plaintitle=Jibong yuseol ''[[:s:ko:지봉유설|지봉유설(芝峯類說)]]''|wslanguage=ko|trans-title=Topical Discourses of Jibong|location=Joseon Korea|language=lzh}}</ref> ''[[Sallim gyeongje]]'', a 17‒18th century book on farm management, wrote on kimchi with chili peppers.<ref name="Hui" /><ref name="Hong_M">{{Cite book|url=http://db.itkc.or.kr/index.jsp?bizName=KO&url=/itkcdb/text/bookListIframe.jsp?bizName=KO&seojiId=kc_ko_g003&gunchaId=&NodeId=&setid=389232|archive-url=https://web.archive.org/web/20170328021323/http://db.itkc.or.kr/index.jsp?bizName=KO&url=%2Fitkcdb%2Ftext%2FbookListIframe.jsp%3FbizName%3DKO&seojiId=kc_ko_g003&gunchaId=&NodeId=&setid=389232|archive-date=28 March 2017|title=Sallim gyeongje|last=Hong|first=Manseon|location=Joseon Korea|language=lzh|script-title=zh:산림경제(山林經濟)|trans-title=Farm Management|via=[[DB of Korean classics]] by [[Institute for the Translation of Korean Classics|ITKC]]|access-date=17 February 2020|url-status=dead}}</ref> However, it was not until the 19th century that the use of chili peppers in kimchi became widespread.<ref name="Cho">{{Cite journal|last=Cho|first=Hong Sik|year=2006|title=Food and Nationalism: Kimchi and Korean National Identity|journal=The Korean Journal of International Studies|volume=4|issue=1|pages=207–229|doi=10.14731/kjis.2006.12.46.5.207|doi-access=free}}</ref> Recipes from the early 19th century closely resemble today's kimchi.<ref name="Jeong_H">{{Cite book|title=Nongga wollyeongga|last=Jeong|first=Hakyu|script-title=ko:농가월령가(農家月令歌)|trans-title=The Songs of Monthly Events of Farm Families|chapter=Siwol|script-chapter=ko:시월(十月)|trans-chapter=Tenth month|chapter-url=http://www.culturecontent.com/content/contentView.do?search_div_id=CP_THE011&cp_code=cp0612&index_id=cp06120139&content_id=cp061201390001|access-date=27 March 2017|archive-date=28 March 2017|archive-url=https://web.archive.org/web/20170328195208/http://www.culturecontent.com/content/contentView.do?search_div_id=CP_THE011&cp_code=cp0612&index_id=cp06120139&content_id=cp061201390001|url-status=live}}</ref><ref name="Hong_S">{{Cite book|title=[[Dongguksesigi]]|last=Hong|first=Seokmo|location=Joseon Korea|script-title=ko:동국세시기(東國歲時記)|trans-title=A Record of the Seasonal Customs of the Eastern Kingdom}}</ref>

A 1766 book, ''[[Jeungbo sallim gyeongje]]'', reports kimchi varieties made with myriad ingredients, including ''chonggak-kimchi'' (kimchi made with [[chonggak radish]]), ''oi-sobagi'' (with cucumber), ''seokbak-ji'' (with ''[[jogi-jeot]]''), and ''[[dongchimi]]''.<ref name="Hui" /><ref name="Yu">{{Cite book|title=Jeungbo sallim gyeongje|last1=Yu|first1=Jungrim|last2=Hong|first2=Manseon|year=1766|location=Joseon Korea|script-title=ko:증보산림경제(增補山林經濟)|trans-title=Revised and Augmented Farm Management}}</ref> However, [[napa cabbage]] was introduced to Korea only at the end of 19th century,<ref name="Cho" /> and whole-cabbage kimchi similar to its current form is described in ''[[Siuijeonseo]]'', a cookbook published around that time.<ref name="Sim">{{Cite book|title=Siuijeonseo|title-link=Siuijeonseo|last=Unknown|others=Manuscript by Sim Hwanjin|year=1919|location=Sangju, Korea|language=ko|orig-date=late 19th century}} {{cite web |url=http://archive.hansik.org/contents_list/oldbook/item/contents_oldbook/42/23206 |archive-url=https://web.archive.org/web/20170312200136/http://archive.hansik.org/contents_list/oldbook/item/contents_oldbook/42/23206/ |archive-date=12 March 2017 |script-title=ko:시의전서 是議全書 |website=Hansik Archive |language=ko}}</ref>

=== Modern history ===
During South Korea's involvement in the [[Vietnam War]], the industrialization and commercialization of kimchi production became increasingly important because the Korean government wanted to provide [[Field ration|rations]] for its [[Republic of Korea Army|troops]]. The Korean government requested American help to ensure that South Korean troops, reportedly "desperate" for the food, could obtain it in the field.<ref name="Choe">{{Cite news|url=https://www.nytimes.com/2008/02/24/world/asia/24kimchi.html|title=Starship Kimchi: A Bold Taste Goes Where It Has Never Gone Before|first=Sang-hun|last=Choe|date=24 February 2008|work=[[The New York Times]]|access-date=27 August 2012|url-access=subscription|archive-date=17 March 2012|archive-url=https://web.archive.org/web/20120317130351/http://www.nytimes.com/2008/02/24/world/asia/24kimchi.html|url-status=live}}</ref><ref name=":8">{{Citation|last=King|first=Michelle|title=Introduction: Culinary Nationalism in Asia|date=2019|url=http://dx.doi.org/10.5040/9781350078703.0008|work=Culinary Nationalism in Asia|pages=1–20|publisher=Bloomsbury Publishing Plc|doi=10.5040/9781350078703.0008|isbn=978-1-350-07870-3|s2cid=201328713|access-date=4 August 2021|archive-date=17 March 2024|archive-url=https://web.archive.org/web/20240317211839/https://chooser.crossref.org/?doi=10.5040%2F9781350078703.0008|url-status=live}}</ref>

In 2008, South Korean scientists created a special low-calorie, vitamin-rich "space kimchi" for [[Yi So-yeon]], the first Korean astronaut, to take to space. It was bacteria-free, unlike normal kimchi in which bacteria are essential for fermentation. It was feared that cosmic rays might mutate the bacteria.<ref name="History of Kimchi, the Korean soul food. Kimchi fun facts we BAECHU didn't know.">{{cite web|title=History of Kimchi, the Korean soul food. Kimchi fun facts we BAECHU didn't know|url=https://hyphe-nated.com/history-of-kimchi-the-korean-soul-food-kimchi-and-koreans-go-waaaaaay-back-kimchi-fun-facts-we-baechu-didnt-know/|access-date=9 September 2021|publisher=Hyphe-Nated|url-status=usurped|archive-url=https://web.archive.org/web/20210909034338/https://hyphe-nated.com/history-of-kimchi-the-korean-soul-food-kimchi-and-koreans-go-waaaaaay-back-kimchi-fun-facts-we-baechu-didnt-know/|archive-date=9 September 2021}}</ref>

South Korea developed programs for adult [[International adoption of South Korean children|Korean adoptees]] to return to South Korea and learn about what it means to be Korean. One of these programs was learning how to make kimchi.<ref>{{Cite AV media
 |title        = Adoptees and the Politics of Belonging
 |year         = 2013
 |publisher    = The Korea Society
 |via          = YouTube
 |time         = 26:56–28:09
 |last         = Kim
 |first        = Eleana J.
 |url          = https://www.youtube.com/watch?v=Irn1yXF_1H4
 |language     = en
 |access-date  = 2 January 2023
 |quote        = Another aspect of the Korean adoptee experience that I explore in my book is their relationship to South Korea, and the South Korean state and one of the things that the South Korean government was, in a way, compelled, to do, in the late 1990s was to recognize adoptees, overseas adoptees, as Koreans, in some way. So by 1998, adult Korean adoptees who were living in Korea petitioned the South Korean state to recognize them as overseas Koreans, ''[[Korean diaspora|Hanguggye dongpo]]'', so that meant that they would be eligible for a special visa status that would allow them to return to South Korea for extended periods of time, and, in line with this, this is an image from the Overseas Korean Foundation summer cultural program for overseas adoptees, and so, they developed these programs to help adult adoptees return to Korea and learn something about what it means to be Korean. So these programs are typically focused on traditional Korean culture adoptees dressing up in [[hanbok]] and learning how to make kimchi, such as these images here.
 |archive-date = 6 April 2017
|archive-url  = https://web.archive.org/web/20170406224903/https://www.youtube.com/watch?v=Irn1yXF_1H4&t=26m56s
 |url-status   = live
}}</ref>

==== 1996 kimchi standard dispute with Japan ====
In 1996, Korea protested against Japanese commercial production of kimchi arguing that the Japanese-produced product (''[[wikt:kimuchi|kimuchi]]'', {{lang|ja|[[wikt:キムチ|キムチ]]}}) was different from kimchi. In particular, Japanese kimchi was not fermented and was more similar to [[asazuke]]. Korea lobbied for an international standard from the [[Codex Alimentarius]], an organization associated with the World Health Organization that defines voluntary standards for food preparation for international trade purposes.<ref name="LAT" /><ref name="NYT">{{Cite news|last=Sims|first=Calvin|date=5 February 2000|title=Cabbage Is Cabbage? Not to Kimchi Lovers; Koreans Take Issue With a Rendition Of Their National Dish Made in Japan|language=en-US|work=The New York Times|url=https://www.nytimes.com/2000/02/05/business/cabbage-cabbage-not-kimchi-lovers-koreans-take-issue-with-rendition-their.html|access-date=2 January 2023|url-access=subscription|archive-date=14 January 2021|archive-url=https://web.archive.org/web/20210114051915/https://www.nytimes.com/2000/02/05/business/cabbage-cabbage-not-kimchi-lovers-koreans-take-issue-with-rendition-their.html|url-status=live}}</ref> In 2001, the Codex Alimentarius published a voluntary standard defining kimchi as "a fermented food that uses salted napa cabbages as its main ingredient mixed with seasonings, and goes through a lactic acid production process at a low temperature", but which neither specified a minimum amount of fermentation nor forbade the use of any additives.<ref>{{cite web|title=Codex standard for kimchi|url=http://www.codexalimentarius.net/download/standards/365/CXS_223e.pdf|url-status=dead|archive-url=https://web.archive.org/web/20051212095607/http://www.codexalimentarius.net/download/standards/365/CXS_223e.pdf|archive-date=12 December 2005|publisher=The Codex Alimentarius Commission}}</ref> Following the inclusion of the kimchi standard, kimchi exports in Korea did increase, but so did the production of kimchi in China and the import of Chinese kimchi into Korea.<ref name=":8" />

==== 2010 Kimchi ingredient price crisis ====
Due to heavy rainfall shortening the harvesting time for cabbage and other main ingredients for kimchi in 2010, the price of kimchi ingredients and kimchi itself rose greatly. Korean and international newspapers described the rise in prices as a national crisis.<ref name="EconomistOct72010">{{Cite news|title=Of cabbages and Kims|newspaper=[[The Economist]]|url=http://www.economist.com/node/17204655|access-date=28 June 2016|date=7 October 2010|archive-date=17 March 2024|archive-url=https://web.archive.org/web/20240317211737/https://www.economist.com/asia/2013/09/09/of-cabbages-and-kims|url-status=live}}</ref> Some restaurants stopped offering kimchi as a free side dish, which ''The New York Times'' compared to an American hamburger restaurant no longer offering free [[ketchup]].<ref name="nyt2010">{{cite news|author=McDonald, Mark|date=14 October 2010|title=Rising Cost of Kimchi Alarms Koreans|work=[[The New York Times]]|url=https://www.nytimes.com/2010/10/15/world/asia/15kimchi.html|url-access=subscription|access-date=16 October 2010|archive-date=26 October 2010|archive-url=https://web.archive.org/web/20101026083805/http://www.nytimes.com/2010/10/15/world/asia/15kimchi.html|url-status=live}}</ref> In response to the kimchi price crisis, the South Korean government announced the temporary reduction of tariffs on imported cabbage to coincide with the [[gimjang|kimjang]] season.<ref name="EconomistOct72010" />

==== Intangible Cultural Heritage of Humanity ====
Kimchi-related items have been inscribed on [[UNESCO]]'s [[Representative List of the Intangible Cultural Heritage of Humanity]] by both South and North Korea. This makes kimchi the second intangible heritage that was submitted by two countries, the other one being the folk song "[[Arirang]]" which was also submitted by both the Koreas.<ref name="worl_UNES">{{Cite web|date=3 December 2015|title=UNESCO Adds N. Korea's Kimchi-Making to Cultural Heritage List|url=http://world.kbs.co.kr/english/news/news_In_detail.htm?No=115259|access-date=3 December 2015|publisher=KBS|archive-date=14 April 2021|archive-url=https://web.archive.org/web/20210414141221/http://world.kbs.co.kr/english/news/news_In_detail.htm?No=115259|url-status=dead}}</ref> "The culture of kimjang" was the subject of the Intangible Cultural Heritage: kimchi is not registered by itself.

===== Submitted by South Korea (inscribed 2013) =====
[[gimjang|Kimjang]], the tradition of making and sharing kimchi that usually takes place in late autumn, was added to the list as "Gimjang, making and sharing kimchi in the Republic of Korea". The practice of Gimjang reaffirms Korean identity and strengthens family cooperation. Gimjang is also an important reminder for many Koreans that human communities need to live in harmony with nature.<ref>{{cite web |title=Kimjang, making and sharing kimchi in the Republic of Korea |url=https://ich.unesco.org/en/RL/kimjang-making-and-sharing-kimchi-in-the-republic-of-korea-00881 |work=UNESCO Intangible Heritage |date=2013 |access-date=20 November 2023 |archive-date=5 February 2021 |archive-url=https://web.archive.org/web/20210205025303/https://ich.unesco.org/en/RL/kimjang-making-and-sharing-kimchi-in-the-republic-of-korea-00881 |url-status=live }}</ref>

===== Submitted by North Korea (inscribed 2015) =====
North Korean kimchi-making was inscribed on the list in December 2015<ref name="worl_UNES" /> as "Tradition of kimchi-making in the Democratic People's Republic of Korea".<ref name="unes_Trad">{{Cite web|title=Tradition of kimchi-making in the Democratic People's Republic of Korea|url=http://www.unesco.org/culture/ich/en/RL/tradition-of-kimchi-making-in-the-democratic-people-s-republic-of-korea-01063|access-date=3 December 2015|publisher=Culture Sector – UNESCO|archive-date=23 February 2017|archive-url=https://web.archive.org/web/20170223224515/http://www.unesco.org/culture/ich/en/RL/tradition-of-kimchi-making-in-the-democratic-people-s-republic-of-korea-01063/|url-status=live}}</ref> North Korean kimchi tends to be less spicy and less red than South Korean kimchi.<ref name="yout_Nort">{{Cite video|url=https://www.youtube.com/watch?v=7uPJB__JuF0|title=North Koreans Want UNESCO Recognition for Their Kimchi Variation|date=2 December 2015|publisher=[[Voice of America]]|time=1:10|access-date=3 December 2015|work=YouTube|archive-date=22 March 2016|archive-url=https://web.archive.org/web/20160322020421/https://www.youtube.com/watch?v=7uPJB__JuF0|url-status=live}}</ref> Seafood is used less often and less salt is added. Additional sugar is used to help with fermentation in the cold climate.<ref>{{cite web|last1=Jeong|first1=Sophie|title=North Korea's latest peace offering: Kimchi|url=https://edition.cnn.com/travel/article/north-korea-kimchi-festival/index.html|website=CNN|date=2 November 2018|language=en|access-date=26 April 2020|archive-date=2 November 2018|archive-url=https://web.archive.org/web/20181102184848/https://edition.cnn.com/travel/article/north-korea-kimchi-festival/index.html|url-status=live}}</ref>

====Kimchi Day====
[[File:Kimchi Day Proclamation Maryland (2022-11-21).jpg|thumb|Proclamation signed by [[Governor of Maryland]] [[Larry Hogan]] declaring 22 November as 'Kimchi Day' (2022)]]
In the [[United States]], the states [[California]], [[Virginia]], [[Maryland]] and [[New York (state)|New York]], and the capital city [[Washington D.C.]] have issued proclamations declaring 22 November as 'Kimchi Day' to recognize the importance of the dish as part of Korean culture.<ref>{{cite web|url=https://www.cbsnews.com/baltimore/news/nov-22-marks-kimchi-day-maryland/|title=Spicy celebration: Nov. 22 marks Kimchi Day in Maryland|newspaper=CBS News|date=22 November 2022|access-date=23 November 2022|archive-date=22 November 2022|archive-url=https://web.archive.org/web/20221122131404/https://www.cbsnews.com/baltimore/news/nov-22-marks-kimchi-day-maryland/|url-status=live}}</ref><ref>{{cite web|url=http://world.kbs.co.kr/service/news_view.htm?lang=e&Seq_Code=173962|title=Maryland Governor Designates Nov. 22 as 'Kimchi Day'|newspaper=KBS World|date=22 November 2022|access-date=23 November 2022|archive-date=22 November 2022|archive-url=https://web.archive.org/web/20221122131404/http://world.kbs.co.kr/service/news_view.htm?lang=e&Seq_Code=173962|url-status=live}}</ref>

==== 2012 effective ban by China of Korean kimchi imports ====
Since 2012, the Chinese government has effectively banned the import of Korean kimchi through government regulations. Ignoring the standards of kimchi outlined by the ''Codex Alimentarius'', China defined kimchi as a derivative of one of its own cuisines, called ''[[pao cai]]''.<ref name="seoul.co.kr">{{cite web|script-title=ko:對중국 수출 '0'... 한국 김치가 운다|date=20 July 2013|url=http://www.seoul.co.kr/news/newsView.php?id=20130720011020|work=seoul.co.kr|language=ko|author1=Lee Gyeongju (이경주)|author2=Kim Yangjin (김양진)|access-date=27 December 2014|archive-date=24 September 2015|archive-url=https://web.archive.org/web/20150924130616/http://www.seoul.co.kr/news/newsView.php?id=20130720011020|url-status=live}}</ref> However, due to significantly different preparation techniques from ''pao cai'', kimchi has significantly more lactic acid bacteria through its fermentation process, which exceeds China's regulations.<ref>{{cite web|date=15 January 2014|script-title=ko:수입만 하고 수출 못하는 韓·中 '김치무역' 바꿀 것|url=http://www.hankyung.com/news/app/newsview.php?aid=2014011481381|archive-url=https://web.archive.org/web/20150924115104/http://www.hankyung.com/news/app/newsview.php?aid=2014011481381|archive-date=24 September 2015|work=hankyung.com|language=ko | last= Choe | first= Mansu |author-mask= Choe Mansu (최만수)}}</ref> Since 2012, commercial exports of Korean kimchi to China has reached zero; the only minor amounts of exports accounting for Korean kimchi are exhibition events held in China.<ref name="seoul.co.kr" />

==== 2017 boycott in China ====
A 2017 article in ''[[The New York Times]]'' said that [[anti-Korean sentiment in China]] had risen after South Korea's acceptance of the deployment of [[Terminal High Altitude Area Defense#South Korea|THAAD]] in South Korea.<!--This information is in the paragraph that starts with "A wave of anti-South Korean". The phrase "South's embrace" in that paragraph is a link to another New York Times article. In the other New York Times article it said that South Korea was allowing the US to use land in South Korea to put THAAD in the paragraph of that linked-to article that starts with "Under its deal" and the paragraph after that one.--> Government-run Chinese news media encouraged the boycott of South Korean goods,<!--This is in the paragraph that starts with "The government-controlled". The phrase "government-run" is a rewording of the source text's phrase "government-controlled". The word "encouraged" is a rewording of the source text's word "urged". The phrase "South Korean goods" is a rewording of the source text's phrase "South Korean products".--> and some Chinese nationalists vowed not to eat kimchi<!--This information is in the paragraph that starts with "Frustrated nationalists".-->.<ref>{{Cite news |last1=Hernández |first1=Javier C. |last2=Guo |first2=Owen |last3=Mcmorrow |first3=Ryan |date=9 March 2017 |title=South Korean Stores Feel China's Wrath as U.S. Missile System Is Deployed |language=en-US |work=The New York Times |url=https://www.nytimes.com/2017/03/09/world/asia/china-lotte-thaad-south-korea.html |url-status=live |url-access=limited |access-date=2 January 2023 |archive-url=https://web.archive.org/web/20220527032634/https://www.nytimes.com/2017/03/09/world/asia/china-lotte-thaad-south-korea.html |archive-date=27 May 2022 |issn=0362-4331}}</ref> The move was criticized by other Chinese nationalists, who noted that China officially considered Koreans an integral ethnic group in the multinational state, and that kimchi is also indigenous to the [[Yanbian Korean Autonomous Prefecture]].<ref name="kimchi-yanbian">{{Cite web |last=Lankov |first=Andrei | author-link = Andrei Lankov|date=3 June 2013 |title=The 'third Korea' Yanbian in decline |url=http://www.theasian.asia/archives/75217 |access-date=3 October 2021 |website=The Asian |archive-date=1 February 2021 |archive-url=https://web.archive.org/web/20210201205920/http://www.theasian.asia/archives/75217 |url-status=live }}</ref>

==== 2020 kimchi ISO standard dispute with China ====
In November 2020, the [[International Organization for Standardization]] (ISO) posted ISO 24220:2020, new regulations for the making of ''[[pao cai]]''.<ref>{{Cite web|url=https://www.iso.org/standard/78112.html|title=ISO 24220:2020|website=International Organization for Standardization|date=2020|access-date=21 January 2021|archive-date=25 January 2021|archive-url=https://web.archive.org/web/20210125105721/https://www.iso.org/standard/78112.html|url-status=live}}</ref> The same month, [[BBC News]] reported that Chinese news organization ''[[Global Times]]'' claimed the new ISO standard was "an international standard for the kimchi industry led by China" despite the standard clearly stating "this document does not apply to kimchi".<ref name="BBC2020-11-30">{{cite news|date=30 November 2020|title=Kimchi ferments cultural feud between South Korea and China|language=en|publisher=[[BBC News]]|url=https://www.bbc.co.uk/news/world-asia-55129805|access-date=20 January 2021|archive-date=18 January 2021|archive-url=https://web.archive.org/web/20210118171120/https://www.bbc.co.uk/news/world-asia-55129805|url-status=live}}</ref> This sparked strong anger from South Korean media and people,<ref>{{multiref2
|{{cite news|date=30 November 2020|title=South Korea refutes China's claim on industrial standard for kimchi|language=en|website=[[The Korea Times]]|url=https://www.koreatimes.co.kr/www/culture/2020/11/135_300132.html|access-date=23 January 2021|agency=Yonhap|archive-date=29 January 2021|archive-url=https://web.archive.org/web/20210129103559/http://www.koreatimes.co.kr/www/culture/2020/11/135_300132.html|url-status=live}}
|{{cite news|date=2 December 2020|title=Kimchi controversy: China's cultural provocation|language=en|website=[[The Korea Times]]|url=https://www.koreatimes.co.kr/www/culture/2020/12/135_300227.html|access-date=23 January 2021|author1=Park Ji-won|archive-date=30 January 2021|archive-url=https://web.archive.org/web/20210130003941/http://www.koreatimes.co.kr/www/culture/2020/12/135_300227.html|url-status=live}}
|{{cite news|date=20 January 2021|title=Kimchi wars: South Korean academic takes spat with China to new level with tart ad in New York Times|language=en|website=[[South China Morning Post]]|url=https://www.scmp.com/week-asia/lifestyle-culture/article/3118544/kimchi-wars-south-korean-academic-takes-spat-china-new|access-date=20 January 2021|author1=Park Chan-kyong|archive-date=15 February 2021|archive-url=https://web.archive.org/web/20210215070113/https://www.scmp.com/week-asia/lifestyle-culture/article/3118544/kimchi-wars-south-korean-academic-takes-spat-china-new|url-status=live}}
|{{cite news|date=20 January 2021|title=Academic activist puts kimchi ad in NYT|language=en|website=[[The Korea Times]]|url=https://www.koreatimes.co.kr/www/culture/2021/01/141_302729.html|access-date=21 January 2021|author1=Park Han-sol|archive-date=20 January 2021|archive-url=https://web.archive.org/web/20210120030429/http://www.koreatimes.co.kr/www/culture/2021/01/141_302729.html|url-status=live}}
|{{cite news|date=20 January 2021|title=Koreans defend kimchi, ssam against China|language=en|website=[[The Korea Herald]]|url=https://technology.inquirer.net/107347/koreans-defend-kimchi-ssam-against-china|access-date=21 January 2021|archive-date=2 February 2021|archive-url=https://web.archive.org/web/20210202031901/https://technology.inquirer.net/107347/koreans-defend-kimchi-ssam-against-china|url-status=live}}
|{{cite news|date=1 December 2020|title=Is China Laying Claim to Kimchi, Too? Some South Koreans Think So|language=en|website=[[The New York Times]]|url=https://www.nytimes.com/2020/12/01/world/asia/south-korea-china-kimchi-paocai.html|access-date=21 January 2021|url-access=subscription|author1=Youmi Kim|author2=Mike Ives|archive-date=17 February 2021|archive-url=https://web.archive.org/web/20210217124848/https://www.nytimes.com/2020/12/01/world/asia/south-korea-china-kimchi-paocai.html|url-status=live}}
|{{cite news|date=3 December 2020|title=Kimchi: Koreans angry over attempted Chinese takeover|language=en|website=[[Deutsche Welle]]|url=https://www.dw.com/en/south-korea-china-row-over-kimchi/a-55808530|access-date=21 January 2021|archive-url=https://web.archive.org/web/20201203114505/https://www.dw.com/en/south-korea-china-row-over-kimchi/a-55808530|archive-date=3 December 2020|url-status=deviated|author=Julian Ryall}}
}}</ref> as well as the responses from some Chinese people who argued China held the right to claim kimchi as their own.<ref>{{cite news|date=1 December 2020|title='Stealing our culture': South Koreans upset after China claims kimchi as its own|language=en|website=[[The Guardian]]|url=https://www.theguardian.com/world/2020/dec/01/stealing-our-culture-south-koreans-upset-after-china-claims-kimchi-as-its-own|access-date=20 January 2021|author1=Justin McCurry|archive-date=17 January 2021|archive-url=https://web.archive.org/web/20210117090425/https://www.theguardian.com/world/2020/dec/01/stealing-our-culture-south-koreans-upset-after-china-claims-kimchi-as-its-own|url-status=live}}</ref> 

However clarifications from both countries, later revealed that the controversy was triggered over a misunderstanding of a translation of the Chinese word ''pao cai''.<ref>{{Cite web |date=8 December 2020 |title=Translation Matters! Cultural War Between China and South Korea Over 'Kimichi' and 'Pao Cai' Turns Out to Be Misunderstanding |url=https://www.latestly.com/lifestyle/food/translation-matters-cultural-war-between-china-and-south-korea-over-kimichi-and-pao-cai-turns-out-to-be-misunderstanding-2188096.html |access-date=8 July 2023 |website=LatestLY |language=en |archive-date=8 July 2023 |archive-url=https://web.archive.org/web/20230708070325/https://www.latestly.com/lifestyle/food/translation-matters-cultural-war-between-china-and-south-korea-over-kimichi-and-pao-cai-turns-out-to-be-misunderstanding-2188096.html |url-status=live }}</ref> After the controversy emerged, ''Global Times'' explained it was simply a "misunderstanding in translation", where they had meant to refer to Chinese ''pao cai'', and their Chinese language article had used the term ''pao cai'', but their English language version had "erroneously" translated it as "kimchi", and that the dispute arose from being innocently "lost in translation".<ref name=":7" /><ref>{{Cite web |date=30 May 2022 |title=How China could have avoided the 'kimchi war' with South Korea |url=https://www.scmp.com/magazines/post-magazine/short-reads/article/3179460/how-kimchi-war-between-china-and-south-korea |access-date=8 July 2023 |website=South China Morning Post |language=en |author1=Wee Kei Koon  |archive-date=8 July 2023 |archive-url=https://web.archive.org/web/20230708102304/https://www.scmp.com/magazines/post-magazine/short-reads/article/3179460/how-kimchi-war-between-china-and-south-korea |url-status=live }}</ref> They acknowledged that kimchi and ''pao cai'' are two different foods, where "Kimchi refers to a kind of fermented cabbage dish that plays an integral role in Korean cuisine, while ''pàocài'', or Sichuan ''pàocài'', refers to pickled vegetables that are popular originally in Southwest China's Sichuan Province, but now in most parts of northern China."<ref name=":7">{{cite news|date=10 December 2020|title=Kimchi and paocai are two different foods,' Chinese state media says|language=en|website=[[The Dong-a Ilbo]]|url=https://www.donga.com/en/article/all/20201210/2269204/1/Kimchi-and-paocai-are-two-different-foods-Chinese-state-media-says|access-date=8 October 2021|author1=Seol Lee|archive-date=8 October 2021|archive-url=https://web.archive.org/web/20211008210030/https://www.donga.com/en/article/all/20201210/2269204/1/Kimchi-and-paocai-are-two-different-foods-Chinese-state-media-says|url-status=live}}</ref> ''Global Times'' also reported that [[Baidu Baike]], a Chinese online encyclopedia, removed the controversial phrase "Korean kimchi originated from China" after the request.<ref name=":7" /> 

According to Sojin Lim, co-director of the Institute of Korean Studies of the [[University of Central Lancashire]], Korean kimchi is often called ''pao cai'' in China, but China has its own [[Sichuan cuisine|Sichuanese]] fermented vegetable dish that it also calls ''pao cai''.<ref>{{Cite web |title=How kimchi rekindled a decades-long feud |url=https://www.bbc.com/travel/article/20201217-how-kimchi-rekindled-a-decades-long-feud |access-date=8 July 2023 |website=BBC Travel |date=17 December 2020 |archive-date=8 July 2023 |archive-url=https://web.archive.org/web/20230708133403/https://www.bbc.com/travel/article/20201217-how-kimchi-rekindled-a-decades-long-feud |url-status=live }}</ref> In 2021, the South Korean [[Ministry of Culture, Sports and Tourism (South Korea)|Ministry of Culture, Sports and Tourism]] subsequently presented the guidelines to set the term ''xīnqí'' {{nowrap|({{lang|zh|辛奇}})}} as the new proper Chinese translation of kimchi, while ''pàocài'' was no longer the acceptable translation.<ref>{{cite news|date=23 July 2021|title=Culture Ministry amends translation guidelines for kimchi|language=en|website=[[The Korea Herald]]|url=http://www.koreaherald.com/view.php?ud=20210723000677|access-date=8 October 2021|archive-date=7 October 2021|archive-url=https://web.archive.org/web/20211007184222/http://www.koreaherald.com/view.php?ud=20210723000677|url-status=live}}</ref> However, [[CNN]] reported that the new Chinese translation of kimchi was unpopular with both Chinese and Korean netizens, and that some Chinese people complained that they do recognize the difference between dishes, but don't like to be told how to translate Kimchi in Chinese. There were also complaints among Koreans that Korea is appropriating their own traditional culture for the Chinese, by trying to promote a Chinese term for Kimchi which doesn't have an authentic Korean sound.<ref>{{Cite web |last=Wong |first=Maggie Hiufu |date=20 August 2021 |title=Kimchi's new Chinese name has become the epicenter of a cultural war ... again |url=https://www.cnn.com/travel/article/xinqi-kimchi-new-chinese-name-cmd/index.html |access-date=8 July 2023 |website=CNN |language=en  |archive-date=8 July 2023 |archive-url=https://web.archive.org/web/20230708085623/https://www.cnn.com/travel/article/xinqi-kimchi-new-chinese-name-cmd/index.html |url-status=live }}</ref>