The history of the development of kimchi is as follows:

Kimchi originated in China more than 3,100 years ago, during the period of Wuding in the Shang Dynasty. According to the book "Qi Min Yao Ji" by Jia Si Foi of the Northern Wei Dynasty, there is a narration of the production of kimchi, which shows that at least 1,400 years ago, there was a history of making kimchi in China. In the Qing Dynasty, the folk in the south and north of Sichuan also used kimchi as one of the dowry, which shows that kimchi occupied a position in the people's life. It was later introduced to Korea.

Kimchi, anciently known as 葅, refers to vegetables that have been fermented in order to facilitate prolonged storage. Generally speaking, any fiber-rich vegetable or fruit can be made into kimchi; cabbage, Chinese cabbage, carrots, daikon radish, garlic, green onions, cucumbers, onions, kohlrabi, and so on.

Kimchi Ingredients:

Generally speaking, any fiber-rich vegetables or fruits can be made into kimchi, such as cabbage, Chinese cabbage, carrots, white radish, garlic, green onion, cucumber, onion, cabbage, and so on.

With the growth of market demand and the development of science and technology, many new kimchi products have been developed and the meaning of kimchi has been extended and expanded, and the concept and scope of kimchi has gone beyond the traditional concept itself.

The raw materials of kimchi are not only limited to vegetables, but also other vegetables and plants (edible fungi, legumes, seaweeds, wild vegetables, etc.) as the main raw materials (or supplemented with livestock, poultry and meat, aquatic products) and other new kimchi products.