The Korean ancestors invented the best method for storing vegetables from winter to late spring. That is kmichi-making. Kimchi has been regarded as a half year's provision.

Factories making kimchi in an industrial way came into being in different parts of the country, but the traditional custom of making kimchi is still now carried forward at homes.

Kim Ho Suk, a woman living in Mangyongdae District of Pyongyang City, told KCNA that her family has made whole cabbage kimchi, watery radish kimchi and other four kinds of kimchi every year.

How to make kimchi is a topic of conversation among housewives. It is one of the conspicuous sights in this season to have a taste of kimchi, together with relatives and neighbors.

The Korean nation's custom of making kimchi was listed as a world intangible cultural heritage in Juche 104 (2015).