The first known reference to Kimchi dates back to around 3000 years ago. The first literature the referred to it is found in the first Chinese poetry book called Sigyeong, where it is called "ji". Throughout the period of the Three Kingdoms of Korea (57 BC - 668 AD) it was called "dimchae", "chimchae" or "timchae".Prior to the 12th century, kimchee was made only with cabbage and beef stock, but then began to evolve as spices and other flavours developed, giving it more of a sweet and sour taste. Chilli was introduced to Korea after 1500, as it is native to the Americas and was not known in Korea or Europe until then.
