Kimchi is a traditional side dish made from salted and fermented vegetables, with a variety of seasonings including chili powder, garlic, ginger and salted seafood. In Korea, fresh vegetables were not available in the winter. Kimchi was developed to preserve vegetables in good condition for the long winter. The taste of Kimchi depends on the ingredients, preparation method and fermentation conditions. There are more than 100 kinds of Kimchi made with different vegetables, including roots stems, fruits and leaves, such as chinese cabbage, white radish, small green onion, cucumber, onion. Kimchi made with chinese cabbage is the most popular Kimchi variety in Korea. In traditional preparations, Kimchi was stored underground in jars to keep cool, and unfrozen during the winter months. With the rise of technology, Kimchi refrigerators are more commonly used to store Kimchi. These fermented food Kimchi are a source of lactic acid, vitamins minerals, minerals and amino acids over the long cold winter.