Korea. Kimchi has been made in Korea for over 2,000 years. The gochugaru version (with chilli) dates only to the late 17th century when Korean red peppers arrived from the Americas. Pre-chilli kimchi was white (baekkimchi) and still exists as a regional variation. The kimjang tradition (communal autumn kimchi-making) was added to UNESCO's Intangible Cultural Heritage list in 2013.
Kimchi (baechu kimchi — napa cabbage kimchi) is Korea's foundational fermented condiment — salted napa cabbage packed with a paste of gochugaru (Korean red pepper flakes), fermented shrimp, fish sauce, garlic, ginger, and daikon. The fermentation (lacto-fermentation by naturally occurring lactobacillus bacteria) transforms the raw vegetable into a complex, sour, spicy, umami-laden condiment that anchors every Korean meal. Making kimchi is an act of patience and community (kimjang — the communal kimchi-making tradition).
- German sauerkraut (lacto-fermented cabbage — the same fermentation science, European tradition); Taiwanese pao cai (quickly pickled vegetables — lighter, less fermented); Azerbaijani turshi (mixed lacto-fermented vegetables — the Caucasian parallel).
Present at every Korean meal as banchan (side dish). Kimchi is not paired — it pairs with everything Korean. Soju (clear Korean distilled spirit) alongside kimchi jjigae is the quintessential Korean winter meal combination.