The original Korean Kimchi did not have red peper powder.
"Kimchi is a uniquely pungent mixture of fermented vegetables... Kimchi has been part of the Korean diet for centuries and is prepared in as many as 300 variations, depending on region, season and personal preference...Early Koreans preserved vegetables in salt or vinegar and toehr spices. The spicy red kimchi we eat today has been a part of Korea's dietary culture since the 17th century. Red chili pepers were introduced to Korea by Portuguese traders during China's Ming Dynasty (1368-1644)" (Kim, Manjo, 202-204, 1994, Korean cutural Heritage - Traditional Life Styles).
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