ABSTRACT
This chapter introduces the history, types, manufacturing process, microbe-based fermentation, and functionality of kimchi. Kimchi has played an important role in supplying nutrition, including dietary fiber, vitamins, minerals, and health-beneficial phytochemicals to the majority of Koreans who have endured long harsh winters. A primitive type of kimchi began with the simple brining of vegetables. This type of kimchi was consumed as a side dish in the Three Kingdom era. Salted vegetables were estimated to have been manufactured and consumed in the ancient time until the end of Samguksidae. Various types of kimchi are made in Korea, depending on the raw ingredients used, processing methods, harvest seasons, and geographical regions. Baechu cabbage and radish are the main ingredients used in making kimchi; however, other vegetables are used depending on seasonal availability in different regions. Methods of preparing kimchi differ depending on the ingredients used, family preference, regional customs. Kimchi is a fermented vegetable probiotic food.
