Q 01/05

Kimchi is most often made from which salted and fermented vegetable?

A) Napa cabbage

B) Kale

C) Bok choy

D) Bamboo shoots

Answer · why

A) Napa cabbage

Korean radish is the other classic base; hundreds of varieties exist.

Q 02/05

Traditionally, where was winter kimchi stored to keep it from freezing?

A) In mountain caves packed with straw

B) In earthenware jars buried in the ground

C) In blocks of ice cut from rivers

D) In wooden barrels kept in the attic

Answer · why

B) In earthenware jars buried in the ground

Modern households often use dedicated kimchi refrigerators instead.

Q 03/05

What is the name for the communal autumn tradition of making large quantities of kimchi for winter?

A) Hansik

B) Jesa

C) Kimjang

D) Chuseok

Answer · why

C) Kimjang

UNESCO added it to its Intangible Cultural Heritage list in December 2013.

Q 04/05

In 2008 scientists created a special low-calorie 'space kimchi' for whom?

A) Yi So-yeon, the country's first astronaut

B) The national Olympic team in Beijing

C) Submarine crews on long patrols

D) The crew of an Antarctic research base

Answer · why

A) Yi So-yeon, the country's first astronaut

She took it aboard the International Space Station.

Q 05/05

Which Chinese pickled dish did China controversially define kimchi as a derivative of in 2020?

A) Dongbei suancai

B) Pao cai

C) Suan cai

D) Zha cai

Answer · why

B) Pao cai

Kimchi has far more lactic acid bacteria because of its different fermentation.