Kimchi is side dish made by preserving many vegetables with the brine, and seasoning with spices, then salting it with fish source and leaving it so as to be get flavored. There are 300 kinds of home made Kimchi in Korea. It is never second to none food since milk products has 150 kinds in Western. Kimchi is generally different in taste and type by kind. There are different vegetable produced by region and season, and many different kinds of spices, mixing ratio, and maturing ways which allows for different shape and taste. Above all, Every one makes kimchi in its unique style so it becomes diversified by hands. Kimchi is made by mixing various vegetables so as to harmonize beautiful color and taste, which is not only food, but also sublimated as ‘Culture’ and ‘Art’.