Origin of Kimchi
Kimchi was stared as a salted vegetable to preserve during the winter time. That salted vegetable developed as Kimchi by adding variety seasonings.
The history of kimchi can be traced back to ancient times. References to kimchi can be found as early as 2600?3000 years ago.
The first text-written evidence of its existence can be found in the first Chinese poetry book, Sigyeong (Hangul: ½Ã°æ hanja: ãÌÌè).
In this book, kimchi was referred to as ¡°Ji¡±.
The term Ji was used until the pre-modern term ¡°Chimchae¡± (hanja: öØóø, lit. soaked vegetables), "Dimchae", and "Timchae" was adopted in the period of the Three Kingdoms of Korea.
The word then was modified into "Jimchi", and is currently called "Kimchi".

Use of Hot Red Pepper Powder
Many years ago, kimchi was merely regarded as a salted vegetable. Yet, throughout the 12th century, with the addition of several spices and seasonings, it grew steadily in popularity. It wasn't until the 18th century that hot red pepper was finally used as one of the major ingredients for making kimchi. In fact, the very same kimchi as we know it today has retained the same qualities and cooking preparations that prevailed ever since it was first introduced.

Modern Kimchi
Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories. One serving also provides up to 80% of the daily required amount of vitamin C and carotene. Most types of kimchi contain onions, garlic, and peppers, all of which are salutary. The vegetables being made into kimchi also contribute to the overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron,[and contains a number of lactic acid bacteria, among those the typical species Lactobacillus kimchii.

Kimchi has a reputation of being a healthy food. The magazine Health named kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly retarding cancer growth. However, some research focused on high-sodium dietary dependence has found overconsumption of kimchi and doenjang ( hangul: µÈÀå) to be a risk factor in gastric cancer (most likely due to nitrates and salt) while unfermented alliums and unfermented seafood were found to be protective factors. One oncological study found one type of kimchi to be a protective factor against gastric cancer while two other types of such high-sodium kimchi as dongchimi (hangul: µ¿Ä¡¹Ì) were risk factors.
Types of Kimchi

1.Baechu-kimchi
It is the most popular winter kimchi made by packing so, the blended stuffing, between the layers of salted leaves of uncut, whole cabbage.
This particular kimchi varies by region, namely the cold areas of the north and the warmer areas in the south. In the former, this kimchi tastes neither spicy nor hot, but rather insipid. The warmer areas produce kimchi that is saltier, spicier, and juicier.
The process of so is not widely used in the northern regions. However, spices and seasoning are added to finely shredded radish which is then put sparsely between the heart of white cabbage.
In the southern area, it is common to plaster so mixed with strong salted seafood juice and glutinous rice paste over the whole cabbage.
2.Kkakdugi
Although radishes are available year-round, winter radishes are sweeter and firmer.
That is why many preserved side dishes are made of radishes.
When you add green leaves of radish, mustard leaf, green onions or outer leaves of cabbage to kkadugi, it is all the more delicious. Fermented shrimp is recommended instead of anchovy paste, which gives kkakdugi a darker color and a strong scent.
Oysters are great when added to kkadugi, but be sure to consume it as soon as possible because it will go bad easily.
3.Baek kimchi (literally "white kimchi") is a variety of kimchi made without the chili pepper powder commonly used for pickling kimchi in Korean cuisine. Baek kimchi has a mild and clean flavor, which children and old people enjoy. [1] It consists of salted Chinese cabbage (called baechu, ¹èÃß in Korean), daikon, water dropwort (called "minari", ¹Ì³ª¸® in Korean), spring onions, bae (hangul:¹è, Korean pear), chestnuts, jujube, ginger, garlics, salt, sugar, and a little bit of shredded chili pepper as a garnish.
Baek kimchi mild flavor and crunchy texture makes it a good appetizer when people order a main dish based on beef such as kalbi and bulgogi at a Korean restaurant.
4.Nabak-kimchi
Use Chinese radishes and cabbage and a great deal of kimchi stock.
The less spicy, the better the taste.
It is a year-round kimchi available in all seasons.
Fermented fish is not recommended.
Try to sprinkle salt on the cabbage and radish evenly, otherwise it will be too salty and too late to fix.
Other seasonings should be shredded in order to prevent thicker and sticky stock.
Do not use the greener part of green onions but use the washed white part since the greener part has a sticky resin of its own. The starch from radish, sugar, and seasonings make the stock thicker and stickier.
When preparing stock, use a thin cloth as a filter. Do not put hot pepper flakes directly into the stock.
Minari (dropwort) can be mixed together but for better color, put it into the kimchi one night before serving.
If you want to save time, boil the stock and cool it and then add 2 tablespoons of sugar
5.Oi-sobagi (Stuffed cucumber kimchi)
The most popular kimchi during the spring and summer time.
The crunchy texture and refreshing juice will make you feel wonderful. Oi-sobagi, fermented cucumber with other vegetables, sours very easily and cannot be used otherwise.
So prepare it in small quantities. Be careful when you put cucumbers in brine in order to maintain their firm texture. It will be more convenient for you to make three knife incisions so that the stuffing will not fall out, but if you are preparing a large quantity of cucumbers, just cut off the ends of the cucumber and cut it into quarters, the long way. For a refreshing taste, do not use fermented fish. If you put some young radish between layers, it will give you a better taste and a larger quantity.
Chopped Chinese chives is the most popular stuffing, but in the past they used leftover pieces of cucumber at the king's palace.
6.Yeolmu-kimchi (Radish kimchi)
Although they are thin and small, young summer radishes are one of the most common vegetables for kimchi during the spring and summer season.Prepared either with or without fermented fish.
Mixed rice with yeolmu-kimchi and cold noodles with yeolmu-kimchi are unique delicacies on a hot summer day.
7.Pa-kimchi (Green Onion Kimchi)
The hot spicy pa kimchi, most popular in Jeolla-do, is made of medium-thick young green onions.
The native kind of young green onion with a large white part is a proper ingredient for this kimchi due to its sweet taste.
When it is ripened for a long time like got-kimchi, its flavor is best enjoyed.
Put as much myeolchijeot (slated anchovies), as possible to give it a strong hot and salty taste. Let it ferment.
8.Chonggakmu-kimchi (Ponytail Radish kimchi)
Even though it is made in every region throughout this country, it varies by regions depending on the kinds of salted fish juice used, the amount of red pepper powder added, and rice porridge.
It is a delicacy kimchi that people enjoy most, following tong baechu kimchi, dongchimi, and kkakdugi.
In Chungcheong-do, its taste is adjusted only by salted shrimp juice. In Kyeongsang-do and Jeolla-do, salted fish juice kimchi mixed with rice porridge is common.
It is made with dongchimi prior to gimjang, so it is eaten earlier than normal baechu-kimchi.
If you want to make this kimchi later than usual, use less myeolchijeot and rice porridge, and adjust its taste with salted shrimp or salted yellow calcite to give it a strong taste. Then cover it with the outer leaves of the cabbage.
It is favored by people due to its long-lasting color and freshness: it takes a long time to ripen.