Literature on kimchi was reviewed with emphasis on preparation of kimchi, microorganisms involved in the fermentation, changes in the composition during ripening, methods to extend shelflife, and commercial production of kimchi. Kimchi is a traditional Korean fermented vegetable product with a historical background of over 1000 years. The variety of kimchi changes according to the main raw materials and minor ingredients used and methods of preparation. There are numerous microorganisms involved in kimchi fermentation, but it is basically a lactic acid fermentation. As excessive acids are formed during ripening, the quality of kimchi deteriorates. Thermal processing, cold storage, addition of preservatives, irradiation, and other methods have been employed to extend the shelflife of kimchi by preventing overripening. Cold storage appears to be the most promising method to preserve kimchi for an extended period without serious quality problems. Recently, commercial production of kimchi has increased for food service and export, and research on large‐scale production of kimchi is required.