Celebrating Kimchi

Today we celebrate Kimchi on what is known as “Kimchi Day” in Korea! According to local research, the date is significant in this tasty treat’s creation because salting kimchi today helps the dish reach its full flavor potential.

Packing a powerful punch of napa cabbage, green onion, fish sauce, red pepper flakes, rice flour, salt, ginger, radish, carrot, and garlic, fermented kimchi in onggi (clay pot) is loved by many around the world and is traditionally eaten with chopsticks. Today’s Doodle celebrates each ingredient that goes into making some seriously scrumptious kimchi.

Kimchi was first referenced in Korea about 2,600-3,000 years ago, and in the 18th century, it was first made with chili peppers. Due to varying regional recipes, there are hundreds of different types of kimchi. Many Korean households even have a separate kimchi refrigerator!

The dish is produced in especially large amounts during November and December. This is when kimjang (kimchi curing) takes place in preparation for winter. During kimjang, cabbage is pickled by cutting it into smaller pieces, soaking it in brine overnight, and dashing salt. Then, yangnyum (radish coated in chili powder) is mixed with ingredients such as green onions, dropwort, mustard leaves, ginger, garlic, and fermented shrimp or anchovies. To complete the process, the pickled cabbage is stuffed or mixed with the yangnyum and stored away to ferment until eating. 

During this time, family members and neighbors gather in each other’s kitchens to cook together, trade recipes, and share stories. Listed by UNESCO as an intangible cultural heritage, kimjang creates moments of joy and encourages living in harmony with nature.

Happy eating!

Early Concepts of the Doodle below:

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