Presumably, QINCHI means to pickle vegetables with salt water. It was originally pronounced as "TINCHI" or "DINCHI", and later it was pronounced as "Jinchi" because of the phonetic phenomenon of the lid, and then it was pronounced as "Kimchi" now. China's earliest record of kimchi is China's "History of the Three Kingdoms" (biography of Dongyi in Wei Zhi), which records that "Koreans are good at making fermented foods such as wine, sauce and sauce". Therefore, storing fermented food has become a part of daily life at that time.

According to the Records of the Three Kingdoms, when the king of Shen Wen married the princess in 683, the betrothal gifts included soy sauce, soy sauce, sauces and other foods, indicating that fermented foods were very popular at that time. That is to say, kimchi appeared in China under the name of Qu 3000 years ago and spread to China during the Three Kingdoms period. After the unification of Silla era and Koryo era, its production methods changed constantly. At that time, kimchi may mainly be pickled radish, kimchi and kimchi with radish as the main raw material. It is estimated that kimchi with Chinese cabbage and Chili powder as the main raw materials today began to be popularized after the middle period of Korea, when Chinese cabbage and Chili were introduced to China.