From olden times, Koreans have made Kimchi (pickled vegetables) for non-staple food to be taken during winter.

Kimchi is diverse in variety and its making has some difference in localities.

Kimchi has become a pride of Korea's food culture as it is high in nutritious value and peculiar in taste.

The production of Kimchi has been already put on an industrial basis, but many inhabitants like to make it by themselves at their homes.