Nov. 22 is Kimchi Day. However, why was this date chosen? It was designated as an official commemorative day in 2020 to symbolize that kimchi’s 11 main ingredients used in kimchi produce 22 health benefits.

  Kimchi comes in more over 300 varieties depending on the region, season, and preparation method. The most common types include napa cabbage kimchi, ponytail radish kimchi, cubed radish kimchi, cucumber kimchi, watery kimchi, radish water kimchi, green onion kimchi, water-based young radish kimchi, and mustard leaf kimchi. As such, it is worth revisiting the meaning and value of kimchi, a fermented food that is an essential part of the Korean dining table.

  Climate has greatly influenced the saltiness and spiciness of kimchi. According to data from the Kimchi Content Integration Platform (KCIP) of the World Institute of Kimchi (WiKim), Korean kimchi has discrete characteristics based on the climatic and geographical features of each region.

  First, in the northern regions of the Korean peninsula, Hamgyeong-do and Pyeongan-do, the cold weather prevents kimchi from fermenting well. Therefore, both regions developed a method of using less salt and adding flavorful broth instead.

  Hamgyeong-do, which borders the East Sea, makes fecund use of seafood in its kimchi, such as pollack, squid, and flatfish. Pyeongan-do has a food culture of supplementing calories during the harsh winter, when food is often scarce. For this reason, they would often use meat broth even in mucheong-kimchi (radish green kimchi) or dongchimi (radish water kimchi).

  On the other hand, kimchi from the southern regions such as Gyeongsang-do and Jeolla-do, was influenced by a warmer climate. Due to the warm weather, people often use generous amounts of seasonings like jeotgal (fermented seafood) and chili powder to make it spicy and salty. This prevents the kimchi from ripening too quickly and allows for longer storage.

  Gyeongsang-do kimchi is characterized by using many seasonings to set the flavor, while simultaneously being made to produce very little liquid. Jeolla-do kimchi is notable for its deep flavor, which comes from using various jeotgal—such as jogi-jeot (fermented croaker), baendaengi-jeot (fermented sardine), and byeongeot-jeot (fermented silver pomfret)—that are either boiled down or mixed raw. It also sometimes uses mulgochu (dried chilies soaked in water and ground into a thick paste) and generously add whole sesame seeds, like white or black, as a garnish.

  Kimchi from the central regions―including Seoul, Gyeonggi-do, Hwanghae-do, Chungcheong-do, and Gangwon-do possesses yet other characteristics.

Seoul and Gyeonggi-do kimchi are influenced by the food culture of the royal court and banga (noble families) during the Joseon Dynasty, and developed to have an elegant appearance and a refined taste. It is also characterized by its wide variety, as it was made using diverse ingredients gathered from all over the country. Furthermore, it uses jeotgal made from jogi (croaker), hwangseogeo (small croaker), and shrimp caught off the West Sea, resulting in a clean taste.

  Hwanghae-do kimchi is also not strongly seasoned and is characterized by an overall clean taste. Centered around the Gaeseong region, the former capital of the Goryeo Dynasty, elaborate and luxurious kimchi styles developed; these include baechu-tong-kimchi (whole cabbage kimchi) and bossam-kimchi (wrapped kimchi).

  Meanwhile, Chungcheong-do kimchi strongly reflects the traits of an inland region. It tends to rely on salt for seasoning rather than copious amounts of jeotgal. This results in a flavor profile that is distinctively mild, subtle, and clean rather than sharp. Furthermore, fish is sometimes minced or filleted directly into the kimchi. A unique method is also traditionally used, involving blending aged jeotgal with a clear broth and saeu-jeot (fermented shrimp) to make the seasoning paste.

  Gangwon-do kimchi shows different characteristics depending on its geographical features, varying between the mountainous regions and the East Sea coastal areas. In the mountainous regions, kimchi with a simple taste developed. In contrast, in the areas adjacent to the East Sea, people enjoyed seafood kimchi, which utilizes freshly caught seafood like pollack and squid to create a refreshing taste.

  Finally, Jeju-do abundantly uses seafood in its kimchi, much like other coastal regions. A defining characteristic of its culture is that they do not make large‐scale kimchi for the winter, called gimjang. This is because the weather is warmer than in other inland regions, allowing cabbage to grow in the fields even during winter.

  According to a joint study by Jean Bousquet, an honorary prof. of Pulmonary Medicine at the University of Montpellier in France, and the Wikim, kimchi is currently enjoying immense popularity worldwide. With the spread of the K-food boom, kimchi has also been brought into the spotlight. Then, how did Korean kimchi come to be recognized as a global food among foreigners?

  Since the COVID-19 pandemic, kimchi has gained worldwide popularity as it became known for being excellent for strengthening immunity. Key benefits of kimchi include improving gut health, boosting immunity, aiding weight management, protecting cardiovascular health, providing anti-cancer effects, promoting skin health, and alleviating osteoporosis.

  Because of these qualities, kimchi has gained recognition beyond Korea. Kimchi Day has been established not only in Republic of Korea (ROK) but also in countries such as Argentina, the Kingston Borough of London in the UK, São Paulo in Brazil, and the U.S. states including California, Virginia, New York, and Washington D.C., reflecting the global interest in kimchi.

  In the West particularly in the U.S., kimchi is recognized as a health food rich in probiotics, popular for boosting immunity and helping prevent COVID-19. Many americans are enjoying eating kimchi directly from the jar, like cucumbers or meat. In Europe, vegan dishes featuring kimchi have become a growing trend.

  Kimchi is also widely enjoyed across Asia. In Japan, a soy sauce–based kimchi, made without red pepper powder, has gained popularity. It has also become common to use kimchi as a garnish for dishes like ramen or gyodon (beef bowl).

  According to the KCIP of the WiKim, “In countries like Malaysia, Indonesia, and the Philippines, the K-drama boom is directly translating into popularity for kimchi. Purportedly, many people decide to taste kimchi after seeing characters eat it in dramas or hearing actors talk about their love for kimchi and kimchi jjigae, which is a korean traditional kimchi stew. They find that kimchi surprisingly suits their palate and pairs well with their own local cuisine, and they begin purchasing it at Korean restaurants and markets or even make it themselves.”

  In ROK, a variety of creative fusion dishes using kimchi have emerged. An example is Kimpitang. As the name suggests, it combines kimchi, pizza, and tangsuyuk (sweet and sour pork), creating a late-night snack with a spicy yet sweet flavor by adding kimchi to pizza and tangsuyuk. It has become especially popular among young people.

  Overseas, kimchi-based fusion cuisine is also thriving. Social media platforms are filled with inventive dishes including kimchi pasta, kimchi burgers, kimchi pizza, kimchi tacos, and kimchi chicken. Notable examples include kimchi tacos, kimchi quesadillas in Mexico, and kimchi hot dogs, kimchi chicken in the U.S..

  Does kimchi have to be made with napa cabbage? Not at all. According to All about Kimchi, published by Wikim, kimchi can be made with a wide variety of vegetables and ingredients, and its types are virtually endless, depending on the region and local lifestyle.

  In addition to the traditional, unique kimchi made in specific regions of Korea, the recent global spread of kimchi has led to numerous creative adaptations.

As a traditional yet unique kimchi, abalone kimchi, which uses abalone as its main ingredient, is passed down in seafood-rich regions like Wando in Jeollanam-do and Jeju-do. This kimchi is made by adding salted radish, pear, yuja (citron), and ginger to lightly parboiled and cleaned abalone, and then pouring a brine over them to ferment. Additionally, there is Suk-kimchi, which is considerate of elderly people with weak teeth. Since this kimchi is made by thoroughly boiling the radish, it is characterized by a very soft texture instead of the typical crunchy texture.

  Vegan Kimchi, designed for vegetarians or those with specific allergies, is also drawing attention. Originating from Buddhist temple cuisine, this kimchi completely omits jeotgal or other seafood, adhering to the tenet of “abstaining from killing.” Instead, it uses a vegetable broth, often made from mushrooms, as a base. Ingredients like glutinous rice paste, old pumpkin porridge, or nut juices (such as pine nut, perilla seed, or peanut juice) are added to supplement the umami flavor. As it contains no jeotgal, its most prominent characteristic is an immaculate and light taste.

  Recently, unconventional kimchi variations featuring sweet fruits as the primary ingredient have also been appearing. Various fruits, ranging from apples and pears used to make cubed radish kimchi to oriental melon, watermelon rind, tomato, peach, and even Muscat grapes, are being used as ingredients for kimchi. In particular, peach kimchi uses hard peaches as its main ingredient. A key characteristic is that ground red chili and paprika are added instead of red chili powder to create a fine, clear color.

  Kimchi has now evolved beyond a simple traditional dish, reinvented as a creative cuisine tailored to global tastes and establishing itself as a key part of the worldwide fusion food culture. With Kimchi Day approaching, trying making a unique kimchi could be a rewarding way to celebrate its tradition and creativity.