Kimchi, the national dish of Korea, dates back many centuries and basically is fermented vegetables seasoned with various herbs, spices, and other ingredients. This means that Kimchi comes in many more varieties than one might imagine, and that each household would need pots of differing sizes to store each of the types of Kimchi.
Before the days of refrigeration Kimchi was stored in pots, sometimes buried underground or in thatched ‘sheds’ to protect it from freezing during the cold Korea winters. Kimchi was a food that could be kept and used when little in the way of fresh produce was available.
Although many Korean families now use special Kimchi refrigerators to store their Kimchi you can still see Kimchi pots on roof tops and in yards of family homes.
Like most fermented foods Kimchi is remarkably good for you, as well as being a flavorful addition to a meal. It also can also age, like wine, to achieve more depth and complexity of flavor.
Quite a few Folk Villages and Museums have displays set up to explain the history of Kimchi to their visitors. There is even a Kimchi Museum in the center of Seoul that is easily accessible for most tourists.
Kimchi pots are often used for decorative purposes, and on Jeju Island there is even a maze made of them.
Kimchi pots are beautiful, yet functional items that to me convey a certain familial, homey feeling as they can be seen to represent years of family togetherness and love.
Have a great day everyone.
You may also enjoy Hanji: The Paper of Korea, Korea Without The Chili Pepper! Ramie: “Wings of a Dragonfly”, and Rice: Feeding Half the World Every Day.
Please do not copy or use without permission and accreditation. Photo credits to me.
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