One of the important characteristics of kimchi, a representative national food, is that various ingredients and manufacturing methods are used. In particular, the use of salted fish (Jeotgal) or fish as a sub-ingredient is also a key factor that differentiates it from pickled vegetable foods of other ethnic groups such as ‘paochai (泡菜)’ and ‘tsukemono (漬物)’. Among these seafood, croaker (Jogi, 石首魚), which has been caught in large quantities since ancient times, has a long history of being used in kimchi and has a variety of forms, enough to appear frequently in Joseon (朝鮮) Dynasty literature records, and is handed down to the present day. However, there is no research on the history, culture and types of kimchi using croaker. Therefore, this study reveals the history and types of kimchi using traditional croakers through an investigation of literature records in the Joseon Dynasty, while on the other hand, through on-site research and analysis of secondary literature data, We intend to contribute to the succession and development of kimchi and kimchi culture by organizing recipes such as ingredients and recipes through the testimonies and demonstrations of inheritors by selecting cases that are judged to be of high usefulness value.