Korean Job Discussion Forums

[Vicissitude]

Is anyone eating Doosan brand imported Chinese Kimchi? This brand is widely exported worldwide. I found it in Thailand. I swear it is exactly the same as what I found in the silver pouches at small stores in Korea. Taste is the same. Even the picture looks the same. It's supervised by "Korea Chongga." A lot of Koreans I spoke with said that Chinese Kimchi is of poor quality and dirty. However, this package says "Chongga kimchi is made in the traditional way and it brings out the original taste. It symbolizes the highest quality of Korean Kimchi." Can anyone verify this?

[spliff]

hmmmm, made in a country that's even more dirty than Korea...no thanks, I ain't looking to save 2,000 won at the expense of life. Thanks anyway!

[mindmetoo]

It's "organic" you know. They use human waste as fertilizer, as opposed to chemical fertilizers. You have to trust they're washing the cabbage well and you're not getting a packet of fecal chi.

[Hater Depot]

Most store-bought kimchi is made in China.

[ChuckECheese]

[Vicissitude]

[Vicissitude]

I found this out about the history of kimchi and I thought it was very interesting:

"The history of kimchi traces back to ancient times. References to kimchi can be found as early as 2600-3000 years ago.[1] The first text-written evidence of its existence can be found in the first Chinese poetry book, ShiKyung. In this book, kimchi was referred as �Ji�, the term used before it was known as �Chimchae�.[2]

The earliest form of kimchi consisted of only salted vegetables. It was in the 12th century when people began to include other spices to create different flavors, such as sweet and sour savor, and colors of kimchi, such as white and orange.[3]

It is also interesting to note that chili peppers, now a standard ingredient in kimchi, were unknown in Korea until the early 17th century. Chili peppers originated from New World and were introduced to East Asia by western traders.[4] This particular style of kimchi made chili peppers and Napa cabbage, gained popularily in the 19th century and this baechu kimchi continues to be the most common and popular form of kimchi today.[5]"
Sooooooooooooooo, all kimchi today stems from westernization. Do the Koreans know this? If it weren't for westerners, you wouldn't be eating kimchi as you know it, with chili peppers. Yes, chili peppers came from westerners trading with you just a few years ago.

I'm sure we've all heard Koreans praddle on and on about the health benefits about kimchi and maybe they really are on to something here. I lived in Korea for a few years and I never knew all this:

"Kimchi has been cited by Health Magazine as one of the world�s five �healthiest foods,� for being rich in vitamins, aiding digestion, and perhaps even preventing cancer. [8]

Since kimchi is made of various vegetables, it contains a high concentration of dietary fibers, while being low in calories. It also provides 80% of the daily required amount of ascorbic acid and carotene.[9] Most types of kimchi contain common ingredients like onions, garlic and peppers all of which have well-known health benefits. The vegetables being made into kimchi also contributes to the overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium and iron [10] [11] and also has active and beneficial bacterial cultures of Lactobacilli[12] which results in a higher lactic acid content in the final product than in yoghurt."

http://en.wikipedia.org/wiki/Kimchi

[ChuckECheese]

[bangbayed]

[Vicissitude]