The tradition of storing vegetables harvested in autumn to eat throughout the winter is an ancient practice on the Korean peninsula that can be traced back to the Neolithic era when agriculture began. When buried in the ground for storage, the portions of vegetables that contain moisture would retain their freshness within even as the outer portions dried up. However, this method had the drawback of rendering large portions of the vegetable inedible. This led to the method of drying vegetables under the shade for prolonged storage. However, this method could not preserve the original flavor of the vegetables. Generations of trial and error in search for a better method of preservation led to the discovery of pickling in salt water.

The consumption of vitamins and minerals is essential to endure the harsh winters of Korea. Today, we can easily buy fresh vegetables at a supermarket, even in winter. But in times before greenhouses and imported agricultural products, how did our ancestors obtain vegetables? In the past, people salted vegetables in the autumn and consumed them through midwinter until the following spring. The famous Korean dish kimchi, made using a fermentation method, is a representative example of these preserved vegetables.

The biggest North Korean migrant community outside East Asia is located in a somewhat unlikely place, New Malden, UK, a suburb in southwest London (see Figure 1). Approximately 1,000 North Koreans live alongside the established community of over 12,000 South Koreans. In the foreign kitchen, what North Korean migrants do is recreate authentic traditional North Korean food that they have not had for such a long time. Decades of famine and national isolation have alienated people from basic meals and dishes that are part of the history and traditions of their country.