{"id":2138,"date":"2012-10-18T08:07:01","date_gmt":"2012-10-18T12:07:01","guid":{"rendered":"http:\/\/tylercowensethnicdiningguide.com\/?p=2138"},"modified":"2012-10-18T09:07:21","modified_gmt":"2012-10-18T13:07:21","slug":"the-origins-of-kimchi-in-korea","status":"publish","type":"post","link":"https:\/\/tylercowensethnicdiningguide.com\/index.php\/the-origins-of-kimchi-in-korea\/","title":{"rendered":"The origins of kimchi in Korea"},"content":{"rendered":"

Many would be surprised to discover that this seemingly traditional food was in fact first developed in the late 19th century. Also, the most important ingredient of kimchi, red pepper, was first introduced to Korea in the early 17th century through either China or Japan. The import of cabbage in the late 19th century from China explains the rather late emergence of cabbage kimchi.<\/p><\/blockquote>\n