Kimchi is Korea's representative traditional fermented food. Kimchi was originally called ‘Ji (漬)’ and ‘Jeo (菹)’. ‘Ji’ comes from the meaning of soaking in water, and ‘Jeo’ was a term used during the Goryeo Dynasty to mean pickled vegetables. In the early Joseon Dynasty, it was called ‘Dimchae’, and kimchi also began to develop as red peppers were imported around the middle of the Joseon Dynasty. In the 19th century, kimchi became what it is today, as many people moved due to the Korean War and the development of transportation, various recipes for kimchi were passed down.

Kimchi is a main side dish prepared and eaten at home in Korea. It appears on Koreans' daily dinner tables every day, and there is a separate refrigerator for Kimch to preserve the taste of kimchi, store only kimchi. Kimchi is usually made with cabbage or radish as the main ingredient and various seasonings such as salt, red pepper powder, garlic, ginger, green onion, and salted fish. Cabbage Kimchi, Diced Radish Kimchi, White Kimchi(Baek-Kimch: without red pepper powder) are common, but they vary greatly depending on each region, climate, ingredients, and cooking method. The taste of kimchi becomes lighter in the northern region in Korea, and becomes more spicy and saltier in the southern region

Kimchi is known to be a food that is good for health. The lactic acid bacteria contained in kimchi aid digestion and strengthen the intestines. In addition, kimchi is good for the body as it’s rich in vitamins A, B, and C, as well as calcium and phosphorus. Besides, it’s good for preventing constipation and colon cancer as it contains dietary fiber. Kimchi is low in calories but rich in fiber, making it popular as a food for losing weight. Kimchi has recently attracted attention around the world thanks to its taste and nutrition, and is used in a variety of international cuisines. Kimchi is a representative food that contains Korean emotions and traditions, and occupies a large part of Korean culture