Kimchi Museum

[Taylor]

While in Seoul we visited the Kimchi Field Museum where we learned about the history, cultural impact, and nutritional value of pickled vegetables in Korea.  When you think of kimchi you might envision fermented cabbage and chili paste, but this is only one of many varieties.  In fact, in the thousands of years of kimchi history, the addition of red chili paste has come only within the past couple hundred years or so.  Kimchi is also a great source of lactic acid bacteria, vitamin C, calcium, and other nutrients.

How it's made.


A few varieties.


During winter kimchi is buried in pots like these to allow the mixture to ferment at a specific temperature.

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One Response to “Kimchi Museum”

  1. Trip to Korea Spring 2009 « Pacificloons Says:

    […] Kimchi Field Museum […]

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