Kimchi was first conceived of to preserve vegetables throughout the cold winter months and the salted food was used to help digestion of grain in agriculture society. So it is assumed that Kimchi has been concurrent with Korean agriculture history. Kimchi is pickled and fermented in salt and soy sauce, so has a lot of lactic acid bacteria. It is distinguished from the pickled vegetables of China and Japan which pickled in vinegar, lees, yeast and rice bran.
Early kimchi was made of vegetables pickled in salt and soy sauce. Then the watery kimchi, like dongchimi(radish watery kimchi), nabak kimchi(sliced radish watery kimchi), was popular because it matched with Korean taste preferred the liquid food. In 18th century, kimchi as we know it today, with the addition of jeotgal(salted seafood) and red pepper powder which was brought from South America, began to be enjoyed.
There are more than 200 varieties of kimchi documented, each varying in ingredients and preparation methods. As diets change with access to broader varieties of foods, new varieties of kimchi are being formulated through the creative use of both conventional and unconventional ingredients. Kimchi is a long-savored side dish that accents not only Korean dishes but also Western staples such as steak. It also continues to grow in popularity as an ingredient in modern culinary creations such as kimchi fried rice, kimchi tacos, and kimchi pizza. Kimchi, with over a millennium of tradition, has remained a classic delight for generations across all regions of Korea, and is enjoyed by a growing number of food lovers across the globe.