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김치의 역사
Making kimchi.jpg · Korea.net / Korean Culture and Information Service · CC BY-SA 2.0 · Wikimedia Commons

김치의 역사

Kimchi before chili

White kimchi, radish winters, and the red chapter after the Columbian exchange.

Red is young

Chili transformed kimchi’s look and burn, but salted vegetables are older. Baek-kimchi (white) and dongchimi (radish water kimchi) still sit on good tables. When someone says kimchi “must be red,” they are dating a style, not the entire tradition.