<p>The history of kimchi gimchi traces back to ancient times. References to kimchi gimchi can be found as early as 2600-3000 years ago.<sup class="reference" id="_ref-0">[1]</sup> The first text-written evidence of its existence can be found in the first Chinese poetry book, <em>ShiKyung</em>. In this book, kimchi gimchi was referred as &ldquo;Ji&rdquo;, the term used before it was known as &ldquo;Chimchae&rdquo;.<sup class="reference" id="_ref-1">[2]</sup></p><p>The earliest form of kimchi gimchi consisted of only salted vegetables. It was in the 12th century when people began to include other spices to create different flavors, such as sweet and sour savor, and colors of kimchigimchi, such as white and orange.<sup class="reference" id="_ref-kimchimuseum_0">[3]</sup></p><p>It is also interesting to note that chili peppers, now a standard ingredient in kimchigimchi, were unknown in Korea until the early 17th century. Chili peppers originated from the&nbsp;New World and were introduced to East Asia by western traders.<sup class="reference" id="_ref-2">[4]</sup> This particular style &nbsp;kind of kimchi gimchi made with chili peppers and baechu(bakchoi), a variety of Chinese cabbage, gained popularily in the 19th century and this <em>baechu kimchigimchi</em> continues to be the most common and popular form of kimchi gimchi today.<sup class="reference" id="_ref-3">[5]</sup></p>

<p>KimchiGimchi's composition can be separated into the main vegetable ingredient and the mix of seasonings used to flavor the kimchigimchi. While the most popular type of kimchi gimchi is the napa cabbage variety, countless different types exist, including regional and seasonal varieties. Popular variants include <em>kkakdugi</em> (깍두기) which is a kimchi gimchi made with cubed radishes, and <em>oh-ee so-bae-gi</em> (오이소배기) which is a stuffed cucumber kimchigimchi. <em>Kkaennip</em> (깻잎) kimchi gimchi features layers of perilla leaves marinated in soy sauce and other spices. The Kimchi Field Museum in Seoul has documented 187 historic and current varieties of kimchigimchi. Although the most common seasonings include brine, garlic, scallions and ground chili pepper grind, countless varieties of seasoning and ingredients can be replaced or added depending on the type of kimchi gimchi being made. Common seasonings also include ginger, onions, salted fish or shellfish as well as fruit or fresh seafood.</p><p>Moreover, kimchi Gimchi is not necessarily spicy or red. White kimchi (<em>baekkimchi</em>) is seasoned without the chili pepper grind and is neither red in color nor spicy. White radish kimchi (<em>dongchimi</em>) is another example of a popular kimchi that is not spicy. A popular dish of cold noodles in &quot;donchimi&quot; brine (<em>dongchimi gooksu</em>) is eaten widely during the summer months.</p>