KIMCHI- AN INDISPENSABLE WORLD TREASURE By He-Young Cho Korean History and Culture Professor Heather Willoughby

Introduction History Some facts about Kimchi Why Kimchi should be added to the UNESCO World Heritage 2

INTRODUCTION Kimchi is famous throughout the world as the traditional Korean pickled vegetable dish. The name Kimchi changed from Jimchae-Dimchae- Kimchae-Kimchi. 3

INTRODUCTION Nowadays Kimchi`s ingredients often consist of cabbage, leek, ginger, salt, pepper, garlic etc. 4

HISTORY Earliest recorded account of Kimchi is found in the Book of Si-Kyong (written about 3,000 years B.C.). During that period many Koreans lived in the region of Manchuria and produced Kimchi to preserve the vitamins and minerals from the vegatable for the winter. 5

HISTORY Three Kingdoms Period (57 B.C.-668 A.D.): Spreading of pickled food  During this period a record was written quoting: “ The Kogureou People are good at making brewing dreg, malt, bran, and pickling.” Koryo Dynasty ( ): The appearance of Kimchi seasoned with ingredients  Salt, garlic and fermented fish paste made up the most common spices. Choson Dynasty ( ): The introduction of red chili peppers  Red peppers and ground pepper powder quickly became popular ingredients.  Experiments were made with new spices and vegetables from abroad. 6

SOME FACTS ABOUT KIMCHI Diversification of Kimchi  There are more kinds of Kimchi in Korea than there are cheeses in France.  The Korean food Academy has categorized over 100 different types of Kimchi. 7

SOME FACTS ABOUT KIMCHI  Types and taste of Kimchi differ from region to region.  In the Northern part of Korea Kimchi tastes less salty and is very mild.  In the Southern Part Korean people tend to use more salt and seafood. 8

SOME FACTS ABOUT KIMCHI Oi Sobaki GgaktugiBaech'u Ch'ongak 9

SOME FACTS ABOUT KIMCHI Globalization: Kimchi has spread throughout the world. 10

SOME FACTS ABOUT KIMCHI Kimchi-Fusion with other dishes 11

SOME FACTS ABOUT KIMCHI Lactobacilli have anti- bacterial effects to keep other harmful bacteria from increasing. Lactobacilli create vitamin Bs during the fermentation. Lactobacilli restrain cancer from generating. Lactobacilli clean the internal parts of the intestine. It has four times as much lactobacilli as other lactic acid drink yogurts. 12

SOME FACTS ABOUT KIMCHI Kimchi as a whole is efficient: It lowers the cholesterol level in blood. It helps to control weight. 13

SOME FACTS ABOUT KIMCHI It has an anti- aging effect. It contains vitamin A and C, and minerals e.g. calcium, phosphorus and iron.  It prevented Korea from SARS. 14

WHY KIMCHI SHOULD BE ADDED TO THE UNESCO WORLD HERITAGE Kimchi…  has a long history which goes back until the ancient period.  is an distinctive and essential side dish for Koreans.  is highly diverse.  is very healthy.  Therefore, Kimchi should be preserved as a UNESCO cultural heritage forever! 15

VISIT THE KIMCHI MUSEUM 16

YOU CAN FIND MORE INFORMATION ABOUT KIMCHI 17

NOT ONLY YOUR SEEING-SKILLS WILL BE REQUESTED 18

YOU ALSO GET FED… 19

YOU ARE ALLOWED TO TRY DIFFERENT KINDS OF KIMCHIS 20

IF YOU ARE LUCKY ENOUGH YOU CAN SEE THE LACTOBACILLI UNDER A MICROSCOPE 21

WHERE? IT IS LOCATED IN THE COEX-MALL 22

THANK YOU FOR YOUR ATTENTION!