History of Kimchi

The origin of kimchi dates back at least to the early period of the Three Kingdoms (37 BC‒7 AD).  Fermented foods were widely available, and were commonly eaten during this time. During the Silla dynasty (57 BC – AD 935), kimchi became prevalent as Buddhism caught on throughout the nation and fostered a vegetarian lifestyle.

The pickling of vegetables was an ideal method, prior to refrigerators, that helped to preserve the lifespan of foods. In Korea, kimchi was made during the winter by fermenting vegetables, and burying it in the ground in traditional brown ceramic pots. 

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