Kimchi Museum 김치 박물관

In Korea, Kimchi is served with every meal at home. You can easily see Kimchi served as banchan even if you go for eat at Chinese restaurants or Japanese restaurants.
This Kimchi Museum introduces you the history of Kimchi, a variety of Kimchi and how to make Kimchi. You can have an interesting time here.

History of Kimchi

The museum starts introducing the history of Kimchi, Korea's best-known food.

There is a record of ingredients of Kimchi in the book written by Lee Gyu-bo in Goryeo era, which is considered as the oldest record.

Next section introduces you varieties of Kimchi. Seasonings or ingredients are different according to the area and there are over 200 varieties of Kimchi in Korea.

You can see some popular model Kimchi which made of cabbages, radish, or leeks, as well as rare kimchi made of persimmon.

The scene when a family made Kimchi is reproduced using puppets.

How to make Kimchi

1. cut the cabbage and brine it. Then wash the cabbage and dry.
2. chop garlics, radishes, leeks, small shrimps and mustard leaves into piece. and mix them to make seasoning.
3. paste the seasoning into the cabbage.
4. wrap and roll up the cabbage with its outerleaf.
5. put the kimchi in a container and store the kimchi in a cool place to make it sour.

You will know about Kimchi from a nutritional standpoint here.

Kimchi has low calories and is rich in vitamin, lactic acid bacterium and mineral, and is said to be effective to lower bad cholesterol.

You can see a fermentation process of Kimchi on the screen which is connected to the microscope.

You can try various kinds of Kimchi here. Tasting Kimchi is over as soon as Kimchi has run out.
Taste Kimchi, the worldwide wellbeing food

196-10 Gwanhun-dong, Jongno-gu, Seoul, South Korea

+82-2-6002-6456

Adult 3,000KRW
Children 2,000KRW

Closed on Mondays, New Year's Day, Christmas, Lunar New Year’s Holidays and Korean Thanksgiving holidays.