I never knew that some of my online buddies/tweetmates like Kimchi until I started tweeting and sharing about my Kimchi-making adventures. When I shared the the Kimchi recipe I got from a Korean blogger, a few more have expressed their love for Kimchi. So for my Kimchi-loving blogmates/tweetmates, let me share with you my little adventure with the Husband at the Kimchi Field Museum in Seoul, Korea.
The museum’s mission is to inform the world about one of Korean’s important food staple: Kimchi.
Upon entrance to the museum, an electronic hand sanitizer is on standby for those wanting to clean their hands. I suggest you have your hands cleaned as you’ll later find yourself at the Tasting Room of the museum where you’ll get to sample a few Kimchi condiments.
The first attraction of the Kimchi Museum is this makeshift yard of a Korean home where you’ll see jars of different sizes. These jars are instrumental in the fermentation of stored Kimchi and are usually placed outside Korean homes.
While we were there, a school field trip was being held. The kids were made to sit down and listen to a short lecture. Unfortunately, the Husband and I cannot understand because they only spoke Korean.
We instead had to learn about Kimchi thru reading! Thank goodness, all the readings had English translations.
The museum is divided into three sections. The first section is about the history of Kimchi. n this section, we learned that Kimchi didn’t used to have chili that’s why in earlier days, Kimchi looked like this…
I told the Husband. “This looked like our Nilaga.”
Years after, the Koreans started adding hot chili peppers in Kimchi. Koreans love spicy food and knowing that chili has health benefits, chili peppers became Kimchi’s main ingredient.
We learned that there are about more than 150 kinds of Kimchi and that almost all vegetables can be made into Kimchi.
We also saw different kinds of jars at one part of the museum.
The second section of the Kimchi Museum shows the process of making Kimchi. They presented this by showing small, lifelike dioramas.
Near the dioramas section is a photo area where guests can have a photograph with a mannequin wearing a Hanbok (Korean’s national dress).
Further into the museum, you’ll find a room where Kimchi-making is being held.
Beside it is the Tasting Room where they offered four types of Kimchi condiments for guests to taste.
The Husband and I tried them and it was really spicy and delicious. They have water for those who would like a drink after tasting their Kimchis.
The last section of the museum consists of the Data Room where people can read about Kimchi and it benefits and other traditional Korean food.
The Kimchi Museum is located at the second basement of COEX Mall in Samseong-dong, Gangnam-gu, Seoul. Get on Line 2 of the subway then get off Samseong Station and walk toward Exit 5 or 6. Open from Tuesdays to Sundays, 10:00am to 6:00pm. Entrance fee is only 3,000 won per Adult. Allot 20-30 minutes viewing time.
