culture

Kimchi is one of the typical foods of the DPRK.

A unique processed vegetable made through lactic fermentation of vegetable, kimchi was originally invented to preserve fresh vegetables.

The storable fermented food, called kimchi, was created because the Korean people have grown vegetables and used them as a major material for subsidiary foods in their dietary life since ancient times and particularly because the natural and climatic conditions are unfavourable for vegetable cultivation in winter.

Kimchi with a long history varies according to the cooking materials and methods and seasons and it comes in dozens of kinds.

The Korean ancestors regarded kimchi making in each family in late autumn every year as a grand family affair to provide themselves with the main non-staple food in winter and it became a traditional custom.

Typical kimchi for winter includes full bok choy kimchi, pickled sliced radishes seasoned with pepper, wrapped-up kimchi, watery radish kimchi and cubed radish kimchi.

It is known as a health food good for health and longevity of people as the food tastes hot and refreshing, contains a variety of nutritious elements including vitamin C and helps digest food properly.