This paper provides a comprehensive description of previous studies of making and developing kimchi in terms of the origins of kimchi and the changes in the history of kimchi, along with newly discovered data, including the collection of works in Joseon Dynasty as well as old cookbooks discovered after the year 2000, and latest research in related disciplines, e.g., ancient history studies, archeology, and linguistics. Because new ruins and relics, such as the Liao-ho Civilization in the Northeast Asia continent, which was closely related to Dongyi tribes, have been discovered and studied, it is important to determine how to reflect the outcome of archeological studies on the origin of preserved vegetables. In addition, to describe the background and changes in the independent formation of making Korean kimchi chronologically, they were divided into the following: development from jjanji to singunji; formation of the basis for seokbakji dressed with fermented fish sauce; settlement of seokbakji culture for dressing seokbakji with fermented fish sauce and spices, including chili varieties when they were introduced; and establishment of the method for making whole cabbage kimchi, which is currently typical kimchi made by adding the seokbakji as the stuffing of the cabbage kimchi, to examine the time and specific details of the change.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 연구 내용과 범위
  2. 기존 연구 성과
 III. 결과 및 고찰
  1. 김치의 기원: 자생론과 전파론
  2. 주변국 기록과 유적을 통한 한반도 발효음식문화의 추정
  3. 김치의 재료와 제조방법의 변천 과정
 IV. 요약 및 결론
 References

• 박채린(세계김치연구소) | Chae-Lin Park (World Institute of Kimchi) Corresponding author