There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. Traditionally, kimchi was stored in-ground in large earthenware to prevent the kimchi from being frozen during the winter months. These elements were added to kimchi much later, about 200 years ago, making today’s most recognizable type of kimchi. Perhaps, the most popular type of kimchi is the cabbage (baechu) and radish (kkakdugi) kimchi, which are widely served in Korea and Korean restaurants around the world. Also, in a separate study by the World Institute of Kimchi, about 57 pounds of kimchi is consumed by Koreans annually.