It is assumed that the meaning of "vegetables pickled in brine" Shen Cai (QINCHI), originally pronounced "TINCHI" or "DINCHI", and later pronounced as "JINCHI" due to the phenomenon of the mouth cover phonation, and then later pronounced as the current "KIMCHI". JINCHI" and then "KIMCHI". The first record of kimchi in China was in the Chinese book "Three Kingdoms" (Wei Zhi Dong Yi Zhuan), in which it was written that "the Goryeo people were good at making fermented foods such as wine, sauce, and miso sauce". This shows that storing fermented foods became a part of daily life at that time.

According to the Records of the History of the Three Kingdoms, the bride price ordered by King Shenwon when he married his consort in 683 included foods such as soy sauce, dashi, and miso paste, indicating that fermented foods were already very popular at that time. In other words, kimchi type has long appeared in China under the name of (mince) since 3,000 years ago, and it was introduced to our country in the Three Kingdoms era, and its preparation method kept changing through the Unified Silla and Goryeo eras. At that time, kimchi was probably based on pickled radish, pickles, and soy sauce with radish as the main ingredient. It is estimated that today's kimchi type with cabbage and chili pepper noodles as the main ingredients became popular with the arrival of cabbage and chili peppers to our country after the middle of the Joseon Dynasty

Below in English:

According to the extrapolation, Italy is "the vegetables soaks with the salt water salt" Shen Cai (QINCHI), originally take "TINCHI" or "DINCHI " the pronunciation, afterward because of the opercule sound phenomenon, by "JINCHI" the pronunciation, afterward only then pronounced as the pronunciation of "JINCHI". afterward only then pronounced as the present "KIMCHI". To our country pickled vegetable's class initial record is China "San Guo Zhi" (the Wei will Dongyi biography), in the book recorded said that "the Korean people excelled to manufacture leavened foods and so on liquor, sauce, meat juices cooked in soy bean sauce". Thus it may be known, at that time preserved the leavened food to become in the daily life a part. records according to "Three-country Shihchi", the god king wen married in the gift from bridegroom's family to bride's family which in 683 years princess the present command prepared including the soy sauce, the fermented beanpaste, foods and so on meat juices cooked in soy bean sauce class, the explanation leavened food had been at that time popular. Namely, before the pickled vegetable class already from the soy bean sauce class, the explanation leavened food had been at that time popular. Namely, before the pickled vegetable class already from 3000, starts in China take (zu) as an appearance, the Three Kingdom era pass on to our country, the process At that time, the pickled vegetable possibly was soaks the radish, the brined vegetable, the pickled vegetable, the pickled vegetable, the pickled vegetable, the pickled vegetable, the pickled vegetable, the pickled vegetable, the pickled vegetable, the pickled vegetable, the pickled vegetable, the pickled vegetable and the pickled vegetable. The brined vegetable, the pickled vegetables primarily by the radish raw material primarily. It is estimated that today's cabbage and the hot pepper surface raw material's pickled vegetable is the same as the radish raw material. It is estimated that today's cabbage and the hot pepper surface raw material's pickled vegetable class will be primarily later the cabbage and the hot pepper passes to time our country along with the North Korean time intermediate stage will start popularization. Korean time intermediate stage will start popularly