Kimchi has been a mainstay of Korean culture for over 2,000 years, and its history can be traced back to ancient times. Some references to Kimchi exist as early as 2,600-3,000 years ago, as evidence of Kimchi has been found in Chinese poetry books. Korea's long, cold winter seasons required the ancestors to ferment vegetables to sustain themselves during those months. The original Kimchi was made using local vegetables, primarily radishes. During the Goryeo Dynasty Period (918-1392), Chinese traders introduced Napa Cabbage and Garlic, which significantly altered the Kimchi recipe. Chili peppers were introduced to Korea around the late 1500s and were first added to Kimchi to make it spicy. The ingredients and methods for making Kimchi evolved over time as new vegetables and spices became available in Korea. In recent years, the most famous Kimchi is the spicy variety made with Napa Cabbage and Red Peppers.