Sichuan pickle pays attention to soaking in production, which is a real "pickle". Kimchi in Korea pays attention to pickling in production, which is a bit "pickled".

2. Differences in essence

The essence of Sichuan pickle lies in that all kinds of vegetables are soaked in a closed environment without adding too much seasoning, and of course, other seasonings can be added according to personal preferences to play the role of lactic acid fermentation. Thereby generating the unique flavor and taste of kimchi. The essence of kimchi is that all kinds of pickling seasonings are rich and reasonable in proportion, which plays the role of lactic acid mixed fermentation, thus generating the unique flavor and taste of "kimchi", which is multi-flavored.

3. Pure anaerobic and facultative anaerobic

Sichuan pickle needs a pickle jar, so its lactic acid bacteria are purely anaerobic. Korean kimchi fermentation is facultative anaerobic because it only needs a kimchi jar and does not need to be closed.

4, the difference of production cycle

Sichuan kimchi is generally soaked in canned pepper and salt water, and the production process is much simpler and more convenient than Korean kimchi. Usually three days in summer and one week in winter, you can take it out and eat it. Kimchi doesn't need to be soaked in liquid. It just grinds all kinds of auxiliary materials, rubs them on the main material and marinates them. After fermentation, it is produced at one time, so the pickling period is long.

5. Differences in color and taste

Sichuan pickle not only keeps the original color of fresh vegetables, but also tastes crisper than fresh vegetables. The pickle fermented by lactic acid bacteria is slightly sour, delicious and helpful for digestion. The principle of kimchi is the same as that of pickles in northern China, but it is different in the selection of materials. It is a fermented pickle, and the correct name should be "Korean pickles".