From olden times, the Korean people have traditionally made Kimchi before beginning of winter and taken it until spring the next year.

According to "Tonggukrisanggukjip", a book compiled in the mid-13th century, the Koreans took in winter salted radish in storage.

Through "Tongguksesigi", a historical book, one can know that the Koreans have from long ago taken Kimchi of the present-day kind in winter season.

Kimchi includes unsliced cabbage kimchi, radishes pickled in salt water, kimchi wrapped in large cabbage leaves, diced radish pickles and mustard kimchi.

Cookeries of Kimchi are a little different according to localities and families.

Kimchi is a cuisine peculiar to the Korean people.

Kimchi making has been already streamlined, but housewives like to make it on their own hands.