Editing Kimchi (section)

=== 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>