Chapter 1
The ancient white origins
Chapter 2
The red pepper revolution
Chapter 3
The communal magic of gimjang
Chapter 4
The science and space frontier
YOUR GOAL
Master of The spicy secrets of Korean kimchi
Ch 1 · The ancient white origins
mankai An illustrated timeline traces the historical evolution of Korea's iconic fermented kimchi.
Fun Fact
Ancient containers: Long before modern glass jars, Koreans fermented kimchi in earthenware pots called 'onggi,' which have tiny microscopic pores that let the food breathe.
Glossary
baekkimchi (noun)
A mild, non-spicy variety of traditional Korean fermented cabbage prepared without chili peppers. This ancient style predated the introduction of chili peppers to Korea during the late sixteenth century.
A mild, non-spicy variety of traditional Korean fermented cabbage prepared without chili peppers. This ancient style predated the introduction of chili peppers to Korea during the late sixteenth century.
Quiz
Which vegetable was primarily used in ancient kimchi before Napa cabbage became popular?
Quiz
What are the traditional, porous Korean earthenware pots used to ferment kimchi called?