Things You Didn't Know About Kimchi

1. Kimchi was sent into space

Wherever there are Koreans, there is kimchi. When South Korean troops were sent to fight in Vietnam, the South Korean government sent kimchi to the front lines. Not surprisingly, when South Korea prepared its first space mission in 2008, kimchi tagged along. Scientists were interested in how the bacteria in kimchi would react to the radiation and cosmic rays in space. They were also intrigued by how fellow astronauts would respond to the smell in the confined spaces of the International Space Station. As a result, the South Korean government spent millions to reduce the bacteria levels and smell by as much as 50%. As a result, Korean scientists uncovered new truths about the fermentation process, and learned how to slow down the fermentation process--  which in turn allowed kimchi to be shipped worldwide for us to enjoy.
  

2. Many Koreans have a special, separate kimchi fridge

Koreans have such a fondness for kimchi that they have special kimchi refrigerators. Traditionally kimchi was prepared and stored in large clay pots that were buried in the ground. As archaic as it sounds, this process yielded extremely consistent temperatures and an environment ripe for fermentation and preservation. Koreans today now employ technology to  do the same. Kimchi refrigerators (often going for $1500+) hold a consistent temperature that emulates a clay pot being buried in the ground. They also prevent the funky smell from cross-contaminating other goods in the fridge. Anyone who has drank milk stored in same refrigerator as kimchi will tell you how necessary a kimchi fridge truly is.
  
3. Kimchi can help cure diseases like SARS and the bird flu

Kimchi is a super food chock full of antioxidants, vitamins A, B, and C and most importantly healthy probiotic bacteria. Research has shown that the particular strain, lactobillus kimchi (aptly named), may even have anti-cancer properties. It has also been suggested to boost resistance to the H1N1 Avian Flu in birds and humans. Some go as far as to suggest it can prevent Ebola! Research has also shown that kimchi can prevent heart disease and diabetes, as well as boost overall physiological function.

4. There's a time and a place for each kimchi

Kimchi is both a seasonal and regional food. Koreans consume different types of kimchi throughout the different seasons of the year. For example, pa kimchi (green onions) in the spring, oi sobagi (cucumber) in the summer, napa cabbage in the fall and dongchimi (raddish water kimchi) in the winter. Each region of Korea also has it's own version of kimchi - for example in the food capital of Korea, Jeonju, the kimchis tend to have stronger flavors due to the heavy use of fish sauce and seafood. Bossam kimchi's are usually reserved for special occasions, whereas napa cabbage kimchi can be found on the dinner table every night. Certain kimchis also pair better with certain foods, like kkakdugi with seol lung tang.

5. Kimchi is not always made with cabbage

When most people hear the word kimchi, they think of spicy, red-orange shards of napa cabbage, packed in a jar that smells like your roommate's gym socks. Contrary to popular belief, napa cabbage is only one of many different kinds of kimchi. There are over 100 known varieties, but the most common ones include kkakduki (spicy radish), oi sobagi (cucumber), bossam (rolled kimchi) and chonggak (young radish). Kimchi also refers to a process of fermenting vegetables (similar to the pickling process in the States).