KOREASCHOLAR

김치 독자성의 근거와 형성 과정에 대한 고찰 A Study on the Basis and Formation Process of Kimchi’s Uniqueness

박채린
  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/408737
韓國食生活文化學會誌 (한국식생활문화학회지)
제36권 제3호 (2021.06)
pp.265-273
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storage method, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchi mainly used salt and sauce-based soaking materials at the beginning of the Fermented Pickling Period (beginning in the 1st to 3rd centuries A.D.), and it differed from the Chinese method, which used alcohol and vinegar. In the Umami-Flavored Pickling Period (beginning in the 14th and 15th centuries A.D.), jeotgal, fermented seafoods, were added, and pickles with a completely new identity were created, one different from any other pickles in the world. Lastly, entering the Complex Fermentation and Pickling Period (beginning in the 17th and 18th centuries), the technical process evolved using a separate special seasoning containing red pepper as the secondary immersion source after pickling in brine, the primary immersion source. As a result of this, kimchi was transformed into a food with a unique form and taste not found anywhere else. The unique characteristic of kimchi is that the composition of original materials, a combination of salted marine life and vegetable ingredients, is its core identity, and there is a methodological difference in that it is completed through a second process called saesaengchae (生菜)-chimchae (沈菜).

목차
Abstract
I. 서 론
II. 연구 내용 및 방법
III. 결과 및 고찰
    1. 중국 기원론의 오해와 진실
    2. ‘김치’의 정체성과 독자성 형성 과정
IV. 요약 및 결론
References
저자
  • 박채린(세계김치연구소) | Chae-Lin Park (World Institute of Kimchi) Corresponding author