Kimchi is a Korean dish made from a fermented preparation whose basic ingredient is Asian cabbage; there are also other recipes in which ingredients such as radishes or cucumbers are used, among other vegetables, which are commonly accompanied by pepper or ground red chili , garlic , onions or other combinations according to different geographical areas in Korea.

It is present in the daily life on the table of Koreans and is consumed in both North Korea and South Korea.

-History of kimchi -

origin of kimchi dates back to at least the early Three Kingdoms period (37 BCE - 7 CE). Fermented foods were widely available, as the Records of the Three Kingdoms, a Chinese historical text published in 289 AD, mentions that the ‘Goguryeo people’ (referring to the Korean people) are skilled in making fermented foods such as wine, soybean paste, and salted and fermented fish" in the section called ‘Dongyi’ in the Book of Wei.

‘Samguk Sagi’, a historical record of the Three Kingdoms of Korea, also mentions the pickle jar used to ferment vegetables, indicating that fermented vegetables were commonly eaten during this time. During the ‘Silla dynasty’ (57 BC - 935 AD).

-Types of kimchi-

1)The types of kimchi can be divided into 'ordinary kimchi' and 'water kimchi'.

‘Ordinary Kimchi’ is spicy and ‘Water Kimchi’ is not spicy and has clear broth.

2)The types of 'Kimchi' are divided into several types depending on the vegetables used as the main ingredient. Typically classified as ‘Kimchi’ and ‘Kakdugi’.

We generally say ‘Kimchi’ made with ‘Asian Cabbage Kimchi’ and we say ‘Kakdugi’ made with ‘Radish White’.

3)In addition, there are hundreds of types of Kimchi depending on the main and sub ingredients.

*Kimchi can retain its flavor for more than a year depending on the storage method.

In the past, they were stored the cool ground in a big jar.

But now a special 'Refrigerator for Kimchi' has been developed and sold*.