Originating over 3000 years ago in Korea, making kimchi began as a traditional way to store vegetables during the winter season to ensure access to food when crops could not be cultivated. Pogi Kimchi in particular is often made by Koreans in large quantities for kimjang, a UNESCO recognized Intangible Cultural Heritage tradition. Kimjang is a communal kimchi-making event that takes place in the fall in preparation for cold season. Sometimes over 100 to 200 cabbages are fermented in a kimjang event, and the results are jars upon jars of delicious kimchi made from the heart.