"Tonggukrisanggukjip" compiled in the 13th century introduces the salted radish and "Ryomulgo", a storehouse for processed vegetables.

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

At present, factories making kimchi in an industrial way came into being in different parts of the DPRK but the traditional custom of making kimchi is still carried forward at homes.

Kimchi is made with vegetables like cabbage, radish, cucumber and parsley and edible herbs as the main raw materials and red pepper, Welsh onion and ginger as spices and fish or pickled-fish dishes.

Kimchi, a must traditional dish for the Korean people's diet, has become one of the five world health foods for its peculiar taste and fragrance and nutritious and pharmacological effect.

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