Food is an important historical asset that accommodates cultural heritage and national identity. Evolving with our nation, Kimchi is an indispensable part of Korean culture which has a three-thousand-year-old history. Therefore, I believe schools should have Kimjang day 김장. Making Kimchi as a part of education will not only improve basic life skills as a Korean but also future generations will inherit this representative Korean symbol.
“The so-called Kimchi War”, an ongoing issue between Korea and China, started due to Chinese expansionism. China is attempting to claim that Kimchi originated in China. This claim is becoming a threat for expanding Korea’s culture internationally for younger generations. To defend and protect what is ours, it’s time to add “Kimjang day” as part of school volunteer activities. There are already existing local Kimchi festivals but young generations don’t have opportunities to participate in these activities. Because Kimchi is a part of Korean ethnicity, it is absurd that these generations don’t have any information about the ingredients, producing method, and history of Kimchi.
Furthermore, even though food education relates to basic skills of life, these skills are no longer acquired either at home or at school. It seems necessary to instruct the efficacy of Kimchi.
Korea’s true soul lies in Kimchi.
Suemin Hong
As a cuisine itself, Kimchi has various health benefits. Kimchi is one example of fermented, probiotic food. Fermented foods can be preserved for a large amount of time and can contribute to one’s wellbeing. Kimchi is good for digestive systems, nutrition, and the immune system. Kimchi contains lactobacilli bacteria which is known as good bacteria, helping activate digestive activities. Probiotic foods can reduce negative symptoms of gastrointestinal disorders and cholesterol level. Reduction of cholesterol level could decrease the probability of strokes and myocardial infarctions. Also, Kimchi has an abundance of beneficial nutrition such as vitamin C, vitamin K, Choline, and beta-carotene.
Kimchi has many health benefits but the most important this is that Kimchi helps reduce weight. According to the Journal of the Academy of Nutrition and Dietetics in 2021, due to the low calories of Kimchi, study participants lost weight. A 4-week study on 22 people with excess weight found that eating fresh or fermented kimchi helped reduce body weight, body mass index (BMI), and body fat. Additionally, the fermented variety decreased blood sugar levels (50). The study concluded that all properties of kimchi are responsible for its weight loss effects —its low-calorie count, high fiber content, and probiotics.
In addition, Kimchi-making encompasses the sense of community and fellowship such as cooperation and harmony and includes traditional knowledge. Koreans have been making and sharing kimchi in large quantities around communities. Even though the process of making Kimchi has now become a compact process, preparing the amount of Kimchi and the ingredients requires the cooperation of several individuals. Soaking the cabbage in salty water, making the flavor with red pepper powder, and adding garlic and a kind of fish sauce called “jeotgal” in large quantities is a tough process, meaning that making Kimchi will be a great opportunity to learn cooperation between students. Being reminded of the history and the value of Kimchi will make them feel some sort of unity and pride. Developing friendship and collaborative skills will also be a great asset for the students themselves.
After Kimjang, Kimchi will be shared with the underprivileged. The idea of sharing Kimchi is what will make this a truly unique experience in education. Students will be able to learn a sense of responsibility and community. Offering foods, they had made and the fact that they are maintaining the tradition of Korea will help students learn empathy and understand more about the social conditions of the community.
The experience of making Kimchi for younger generations will have an impact on the future development of Kimchi as well. However, people these days usually buy Kimchi, not make it themselves. The number of people who make Kimchi at home is decreasing every year. Therefore, it is important that younger generations learn the traditional method and by learning, they can spread the knowledge worldwide. Healthy diet are being become popular around the world so a low-carb, gluten-free food like Kimchi could be a hit. Kimchi fries are already popular worldwide as well as Kimchi salad, Kimchi power, Kimchi bowls…the by-products of Kimchi are endless. There is a lot of potential for future business but to apply this traditional product to business, people’s basic knowledge should be solid.
The worldwide market for Kimchi is expected to grow roughly 5.2% over the next five years and will reach 3850 million dollars in 2024. One of the leading companies is “Seoul Sisters” which developed “Kimchi Powder”. Kimchi seasoning powder adds flavor to whatever dish people make and this is available for soups, stews, pizza, popcorn, and even salads. It’s 100 percent vegan and non-GMO so that people who have health issues can use it with confidence. “Kimchi Power” set a good example for future business using Kimchi and demonstrated that the usage of Kimchi is limitless. Now Kimchi Powder is sold worldwide, with over 1000 4.5-star reviews on Amazon. This product is currently number one in the pepper power area and the business is keep on growing.
It is paradoxical, but the Chinese attempt to take credit for the origins of Kimchi proves its excellence. Korea’s true soul lies in Kimchi and making Kimchi is not just passing the culture on to younger generations. It will encourage bonding, and empathy and even create opportunities for future business. On top of that, Kimchi will help students maintain the traditional sense of harmony in the Korean community. Therefore, it is the right time to add Kimgang to the school curriculum, to spread the power of Kimchi’s health and social benefits throughout the world.
