How is original Korean Kimchi different from Japanese·Chinese kimchi?

How is original Korean Kimchi different from Japanese·Chinese kimchi?

Korean ‘Kimchi’, Japanese ‘Kimuchi’ and Chinese ‘Pao Chai’

East Asia's three countries : Korea, China and Japan
  • Korea, China and Japan, located in East Asia, share many cultural similarities including rice consumption, usage of chinese characters, etc.
  • These three countries also boast their own unique pickled specialty dishes to accompany rice, which is the main staple of their diets
Korean Kimchi and its various fermentation stages
Korean Kimchi
  • To make Korean kimchi, salt pickled cabbages are combined with kimchi seasoning and fermented at room temperature
  • nlike Japanese ‘Kimuchi’ and Chinese ‘Pao Chai’, Korean kimchi goes through various stages of fermentation. The microorganisms in kimchi change during fermentation to create various types of bacteria, from Lactobacillus Sakei MG521 to Leuconostocitreum BSS07 to Weissella Koreensis BSS10
  • The complex fermentation process of kimchi makes it a more optimal food choice for strengthening the immune system and preventing various diseases and food intolerances than regular fermented dishes that only contain one type of bacteria
The difference between 'Kimchi', 'Pao Chai' and 'Kimuchi'
Left : Chinese 'Pao Chai', Right : Japanese 'Kimuchi'
  • While Chinese ‘Pao Chai’ and Korean Kimchi is considered to be identical foods, Chinese ‘Pao Chai’ undergoes heat treatment, leaving it devoid of healthy bacteria
  • On the other hand, Japanese ‘Kimuchi’ is labeled under the food category ‘Asazuke’ which are Japanese pickles that are prepared within a short amount of time and doesn’t go through fermentation

Source : Korea Research Institute of Bio medical Science ‘한국 김치 수출 국제공인 발효음식 김치 유산균 과학화 추진 필요’,
Korean Herald ‘Kimchi·Kimuchi dispute’, 川崎食道園(KAWASAKI) 豆果信息技术有限公司 (douguo.com)

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