The introduction and localization of B. rapa subsp. pekinensis in Korea: from Chinese Cabbage to Kimchi Cabbage

This study investigates the introduction and localization of B. rapa subsp. pekinensis in Korea, tracing its transformation from a foreign 'Chinese Cabbage' into the quintessential 'Kimchi Cabbage'. While a non-heading type introduced during the Goryeo Dynasty remained a minor crop, the arrival of semi-heading varieties in the 18th century marked a critical turning point. This spurred the development and localization of unique Korean cultivars between 1780 and 1801, specifically adapted for kimchi production. The subsequent morphological evolution of these cultivars was a key enabler for the establishment of the modern pogi-kimchi (whole-cabbage kimchi) recipe in the late 19th century. Ultimately, this research argues for a reciprocal, co-evolutionary relationship between the plant and the cuisine, positing that Kimchi Cabbage was not a passive ingredient, but an active agent that shaped the very form of modern kimchi.