It appears the culinary battle over kimchi is far from over.
When South Korea gave its iconic dish its official Chinese translation in July, it reignited a fiery social media discussion about the origin of kimchi, CNN reported.
A cultural war over fermented cabbages between China and South Korea has gone extra spicy after Beijing won global certification for “pao cai,” the Chinese version of kimchi.
The certification, awarded by the International Organization for Standardization (ISO), was reportedly described by the state-run Global Times as “an international standard for the kimchi industry led by China.”
There is way less kimchi in South Korea this year.
The country, which steadily increased exports in recent years, suffered an abnormally long monsoon between June and August — its longest rainy season to date.
Editor’s Note: The headline of this article has been altered to more accurately reflect how findings of the study on fermented cabbage in Europe may correlate with kimchi, a fermented cabbage, in South Korea and other Asian countries in helping to lower COVID-19 fatalities.
Low COVID-19 fatality rates in South Korea may be attributed to kimchi, a recent study has found.
A few weeks ago, reports of the ability of the traditional Korean dish — cabbages fermented with spices — to prevent the infection circulated on the internet, but health officials were quick to debunk such claims.
Kimchi, a traditional Korean dish, could be the answer for people with thinning hair, a new South Korean study claims.
Made from fermented cabbage mixed with select spices, the dish was reportedly found to contain properties that could reportedly reverse hair loss, reports The Sun.
BBC News recently generated online criticisms for its apparent “othering” of a beloved Korean dish in a featurette video.
Published on April 25, the clip featured kimchi with the title: “What makes kimchi taste so odd?”
Chrissy Teigen snapped back at social media users who allegedly criticized her for using her hands while making kimchi.
In a now-deleted Instagram story, Teigen is seen mixing ingredients of the traditional Korean dish in a large steel pot.
In an effort to promote a global kimchi culture, scientists in South Korea are attempting to eliminate the food’s relatively uninviting smell — which Koreans themselves carefully contain so fridges won’t stink.
Researchers at the World Institute of Kimchi, however, are facing a challenging task. Among them is Lee Mi-ae, who told The Washington Post:
Some Korean food-loving vegetarians might already know this, but for those who do not, your kimchi cravings may need to stop right now.
Given than kimchi is made up of vegetables, some may not know that the salty component of this Korean staple comes from some special ingredients from the sea — and they aren’t plants. If you look at the ingredients list on the jar, kimchi contains fish sauce, anchovy sauce, and shrimp paste, all of which gives it the salty flavor.