 There are endless varieties with regional variations, and it is served as a side dish or cooked into soups and rice dishes.In the late 15th century, it depicted Korean's custom that Korean ancestors buried kimchi jars in the ground for storage for the entire winter season, as fermented foods can keep for several years.These were stored in traditional Korean mud pots known as jangdokdae, although with the advent of refrigerators, special kimchi freezers and commercially produced kimchi, this practice has become less common.