Kimchi originated sometime during the early Three Kingdoms period (37 BC‒7 AD).
Early Kimchi consisted mostly of salted fermented vegetables that were grown or foraged locally. Many of the early varieties of kimchi were made with bean sprouts, Korean radish, or assorted roots and greens.
As trade with other lands and peoples increased, new ingredients became available.
The introduction of Napa cabage and chili peppers transformed Korean cuisine and Baechu (cabbage) Kimchi became the most common form of Kimchi.

There are more than 200 types of kimchi.

Kimchi made it into orbit. Kimchi made it into space with Yi So-Yeon, the first Korean female astronaut. She brought kimchi with her to space both to eat and for scientific research.

You can keep kimchi for months without it going bad. When properly stored, Kimchi can be kept for 3 months or longer (depending on your personal sour comfort).

Kimchi was originally white and non-spicy. Chili peppers were introduced to Korea in the 1800s, and soon after were used in kimchi, changing it from white to red.

Kimchi is loaded with vitamins A and C, as well as probiotics and antioxidants.

There are refrigerators made specifically for storing kimchi.

Baechu Kimchi 배추김치
Beulokolli Mulkimchi (브로콜리 김치)
Bossam Kimchi (보쌈김치 )
Chonggak Kimchi (총각김치)
Dongchimi 김치 3
Gochu Kimchi (고추김치)
Kkaenip Kimchi (깻잎 김치)
Kkakdugi (깍두기)
Mul Kimchi (물김치)
Nabak Kimchi (나박 김치)
Oisobagii (오이소박이)
Pa Kimchi (파김치)
Yeolmu Mul Kimchi (열무 물김치)