Kimchi has been a staple in the Korean diet since prehistoric times and the process of making kimchi has evolved throughout history. Kimchi was born around the 7th century as a means of preserving vegetables during the harsh Korean winters.
In its most primitive form, kimchi was simply vegetables preserved in salt water; however, as kimchi evolved various spices and herbs were added to kimchi for flavor. It wasn’t until the 12th century where Koreans started producing kimchi similar to the kimchi that we know today. By the 18th century garlic, ginger and Korean chili’s were all incorporated as major ingredients of kimchi.
In recent history, kimchi has been cited by Health Magazine as one of the “world's five healthiest foods," with the claim that it is rich in vitamins, aids digestion, and may even prevent cancer. New York Kimchi even has a higher level of lactobacilli (healthy bacteria found in fermented foods such as yogurt and kimchi) than other kimchi’s, which further promotes digestion along with the other health benefits of kimchi.
We put in the same commitment and love when preparing our kimchi as our ancestors have in the past for generations. We hope you enjoy our products.☺
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