The history of eating kimchi dates back to the introduction of chili peppers in 1700.

Types of kimchi are roughly divided into spicy cabbage, radish kimchi, radish kimchi, cucumber kimchi, etc.

The types vary with the seasons.

Recent studies have found that kimchi has amazing anti-cancer and immunity-boosting effects.

Kimchi with a riper taste is rich in yeast, which promotes growth, and is rich in fiber, which can effectively prevent constipation and adult diseases.

In addition, chili, the main seasoning of kimchi, is rich in vitamin C. Its content is 50 times that of apples and twice that of oranges. Therefore, Koreans have been able to absorb rich vitamins even in the cold winter. IKEA D Most systems of Korean kimchi

Spicy... the original kimchi is spicy... kimchi is invented by Koreans... b but not spicy kimchi is invented by Koreans... Koreans started eating kimchi around 1700 Reference

: .knowledge.yahoo/question/?qid=7006072004486 "Historical Records of the Three Kingdoms" records that when King Sinmun married his princess in 683, he ordered that the betrothal gifts include soy sauce, miso, sauces and other foods, indicating that fermented foods were very popular at that time.

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That is to say, kimchi has appeared in China 3,000 years ago under the name (菏). It was introduced to our country during the Three Kingdoms Period, and its production methods continued to change through the Unified Silla Period and the Goryeo Period.

At that time, kimchi probably consisted of pickled radish, pickles, and pickles, which were made from radish as the main raw material.

It is estimated that today's kimchi, which is mainly made of whole barley cabbage and red pepper noodles, became popular when cabbage and red pepper were introduced to our country after the middle of the Joseon Dynasty.