The Authentic Guide to Kimchi for Travelers Preparing to Visit Korea

 

5 Things What Foreigners Should Know About 'Kimchi' Before Visiting Korea.

1. Is it truly free of charge to refill 'Kimchi' at a restaurant?

Yes, there is no charge. When visiting Korean restaurants with foreign friends, I have found this to be what surprises them the most. Korean restaurants provide various side dishes, known as 'Banchan', including Kimchi, complimentary with the order of a main dish. Should you consume all your Kimchi during the meal and request more from the staff, no additional fees will be incurred. This reflects the generous hospitality that Koreans have cherished for a long time.

2. Is the 'Kimchi' spoiled if it has a strong, distinctive sour odor?

It is absolutely not spoiled. I have frequently observed foreigners becoming dismayed upon encountering the scent of Kimchi for the first time. However, Kimchi is a fermented food abundant in live lactobacillus, similar to cheese or yogurt. The pungent aroma and sour taste are healthy indicators that the flavor is deepening over time and that the beneficial bacteria are actively alive. You may consume it with complete peace of mind.

3. Can vegetarians (vegans) also consume 'Kimchi'?

This aspect requires your attention. The primary ingredients of Kimchi are vegetables such as napa cabbage and radish. Nevertheless, Koreans traditionally add 'Jeotgal'(salted seafood sauce), made from shrimp or anchovies, to enhance the savory flavor of the Kimchi. If you are a strict vegan, it is highly recommended to inquire in advance when visiting a restaurant by asking, "Do you serve vegan Kimchi without seafood sauce or temple-style Kimchi?"

4. Is it permissible to bring 'Kimchi' purchased as a souvenir into the airplane cabin?

No, Kimchi cannot be brought on board as carry-on luggage. Because Kimchi is a living food, it generates gas and liquid during the fermentation process. Consequently, it violates airline regulations regarding the carry-on of liquids. To transport Kimchi safely to your home, it must be thoroughly sealed and placed in your checked baggage.

5. Are all types of 'Kimchi' red and spicy cabbage dishes?

That is not the case. It is true that red napa cabbage Kimchi is the most famous variety. However, Koreans create over 200 different types of Kimchi depending on regional specialties and seasons. A prime example is 'Baek Kimchi'(white Kimchi), which I frequently recommend to friends who are entirely unable to eat spicy food. As it contains no red chili flakes whatsoever, it is not spicy and instead offers a sweet and refreshing taste.

          

various kinds of kimchi(cabbage and radish)

These are the questions I have most frequently received from my foreign friends. Whenever I plan a trip abroad, I similarly find myself researching what famous foods exist in that country, how they are prepared, and what distinct characteristics they possess.
Suppose you are curating a list of highly-rated K-food restaurants while planning a journey to Korea. If so, you must absolutely not omit Kimchi, the soul food of the Korean people.
To Koreans, Kimchi is an indispensable food taken entirely for granted. I, too, consume Kimchi with all three meals of the day. Koreans generally believe that no matter how delectable a dish is prepared, a meal is incomplete without Kimchi.
Whenever I meet foreign friends, Kimchi has always been the unknown food that draws their greatest curiosity. Therefore, I intend to introduce everything you must know about Kimchi before arriving in Korea, incorporating my personal experiences.

What Does 'Kimchi' Mean to Koreans?

Kimchi is not merely a side dish. It is a food that embodies the very soul of the Korean people.
For Koreans, Kimchi is the centerpiece and essential staple of the dining table. No matter how expensive and magnificent a feast I am having, if Kimchi is missing from the table, I feel the meal remains incomplete. In particular, the pairing of boiled 'Ramyeon' in its spicy broth with crisp Kimchi is an absolute and flawless combination that one can never forgo.
In late autumn, Koreans gather with neighbors and family members to collectively prepare an immense quantity of Kimchi to be consumed throughout the winter. This is precisely the culture known as 'Kimjang'. From my childhood to the present, I have gathered closely with my family every autumn to make Kimchi. It is entirely possible that I will continue participating in 'Kimjang' until the end of my life. This 'Kimjang' custom, inscribed as a UNESCO Intangible Cultural Heritage of Humanity, serves as a testament to the strong communal bonds and warm-hearted affection (Jeong) unique to Koreans.

UNESCO World heritage 'Kimjang'

Red and Spicy 'Kimchi'?

You may assume that Kimchi exclusively possesses a spicy-looking red hue. The history of Kimchi dates back thousands of years. In ancient times, Korean ancestors preserved vegetables simply by salting them.
However, around the 17th century, chili peppers were first introduced to the Korean peninsula. From that point onward, Kimchi gradually evolved into the red and spicy form we recognize today. This is a highly remarkable scientific product that Koreans have continuously developed to ensure the fresh intake of vitamins from vegetables during the harsh and prolonged winter months.

Over 200 Varieties of 'Kimchi'?

There are over 200 varieties of Korean Kimchi, varying according to ingredients, region, season, and preparation method. Even living in Korea, I have not yet tasted all of them. However, should you visit Korea, I strongly recommend that you experience the following three representative types of Kimchi.

* Baechu Kimchi (Napa Cabbage Kimchi)
This is the most fundamental Kimchi in Korea. Koreans complete this dish by meticulously stuffing a spicy filling—made from red chili flakes, garlic, ginger, and julienned radish—between the leaves of a salted, whole napa cabbage.
* Kkakdugi (Cubed Radish Kimchi)
Koreans mix this Kimchi by dicing radishes into cube shapes. When you chew this Kimchi, you will likely find the crunchy sound echoing in your mouth and the delightful texture highly appealing. I personally favor accompanying thick meat broth dishes (Gukbap) with 'Kkakdugi' more than anything else.
* Dongchimi (Water-based Radish Kimchi)
This is a Kimchi prepared in the form of a clear broth, entirely without the use of red chili flakes. Because it is completely non-spicy and offers exceptional refreshment, I highly recommend trying it when you have the opportunity to eat spicy Korean food. It will serve as a perfect counterpart to cool the heat in your mouth.

Ingredients for making kimchi

The Fascinating Korean Love for 'Kimchi'

I would also like to share several intriguing facts related to Kimchi with you.

* Kimchi Refrigerator : While this was not at all an intriguing matter to me living in Korea, my foreign friends found it extremely surprising and amusing. Korean households typically possess a dedicated refrigerator solely for storing Kimchi, in addition to a standard refrigerator. There are even homes that own multiple Kimchi refrigerators. It represents an immense love for Kimchi. The Kimchi refrigerator in my home is also larger than a standard refrigerator. In the past, Koreans stored Kimchi by burying large earthen jars called 'Jangdok' underground. These modern Kimchi refrigerators perfectly replicate the delicate temperature maintenance of that traditional method through advanced technology.

* Space Kimchi : In 2008, when the first Korean astronaut headed to the International Space Station (ISS), Kimchi accompanied them on the spacecraft. Korean scientists conducted years of research to develop a special Kimchi, ensuring that odors would not spread and the beneficial fermentation bacteria of the Kimchi would not cause issues in a zero-gravity environment. Had I been selected as an astronaut, I likely would have done the exact same thing.

* Magical Flavors That Change by Region : Personally, I am deeply fond of Kimchi from the 'Jeolla-do' region of Korea due to its strong taste and aroma, as well as its rich flavor profile. The taste and flavor of Korean Kimchi vary significantly depending on the climate, environment, and ingredients of each region. People in the central and northern regions, where lower temperatures prevent Kimchi from spoiling easily, utilize less salt and red chili flakes. Therefore, their Kimchi yields a non-spicy, Mild & Crisp taste. Conversely, people in the warmer southern regions incorporate generous amounts of salt, red chili flakes, and 'Jeotgal' to slow down the fermentation process. Thus, southern Kimchi boasts a spicy, Rich & Savory taste. Tasting diverse types of Kimchi in Korea is synonymous with undertaking a culinary journey through the diverse geography and climate of the Korean peninsula.

In Conclusion

I believe that Kimchi is a great cultural heritage forged collectively by Korea's natural environment, its long history, and the warm hearts that connect people to one another.
When you taste Kimchi for the first time, the distinct fermented flavor may feel somewhat unfamiliar. However, once you become captivated by its charm, Kimchi will become a premier gastronomic experience from which you can never escape. Should you visit Korea, I hope you will not hesitate to fully immerse yourself in the diverse world of Kimchi that I have introduced!