Kimchi, one of the special dishes of the world, has been widely used in dietary life of the Korean people.

This fact is well evidenced by classical books.

"Tonggukrisanggukjip" compiled in the middle of the 13th century, introduces the salted radish and "Ryomulgo", a processed vegetable products storehouse.

"History of Koryo Dynasty (918-1392)" published in 1451 says that Kunjo (parsley kimchi), Chongjo (radish kimchi), Pijo (phucho kimchi) and other kinds of kimchi were prepared in the period of Koryo.

"Tongguksesigi" records that winter kimchi has been used in dietary life from long ago.

"Sejong Sillok (Chronicles of King Sejong)", "Songsobubugo" published in 1611, "Umsikjimibang" published in 1670 and other books carry the fact in detail that kimchi making method was further developed in the period of the feudal Joson dynasty (1392-1910).

In particular, "Sanrimgyongje" edited in the 18th century notes that kimchi mixed with some spices, including red pepper, was made from the early years of the 17th century.

Besides, other historical books record in detail that there are more than 40 kinds of kimchi and many materials are used in its making.

Like this, kimchi with a long history is one of the five health foods of the world.

The custom of making kimchi was registered as a world intangible cultural heritage in Juche 104 (2015).