Kimchi is Korea’s national dish and has been given the status of Intangible Cultural Heritage by UNESCO. It is believed that kimchi originated over 3000 years ago. The culinary tradition began so that Koreans could ferment and store vegetables during the winter. Over time, different spices and seasonings were added and kimchi as we know it today was born. Cabbage first came to Korea in 2030 B.C. and people used the fermentation process to preserve it. The first chilli peppers arrived from America in the 16th century, completing the recipe. Ingredients used for kimchi differ from region to region and around 200 types of kimchi exist in Korea. It has been estimated that Koreans eat 2 million tons of kimchi every year. Kimchi may be served in stews, on top of fried rice or even on its own. Processed versions of kimchi have slowly emerged but most Koreans continue to prepare it in their kitchens.
