Is.

Kimchi, anciently known as 葅, is a vegetable that has been fermented in order to facilitate prolonged storage. It is a kind of vegetable lactic acid fermentation processed product soaked in a low concentration of table salt liquid. Commonly used raw materials are cucumbers, kale, cabbage, onions, celery, radishes, carrots, turnips, beets, spring lettuce, young ginger, young lentils, beans, green tomatoes and so on.

There are kimchi around the world, the flavor is also different because of different practices around the world, including Fuling squash, French pickles, German sweet and sour kale, and known as the world's top three kimchi.

The kimchi that has been made properly is rich in lactic acid bacteria, which can help digestion. However, there are certain rules for making kimchi, such as not touching raw water or oil, or it will easily rot. If you accidentally eat contaminated kimchi, you could get diarrhea or food poisoning.

Kimchi relies on the fermentation of lactic acid bacteria to produce a large amount of lactic acid, rather than on the osmotic pressure of salt to inhibit spoilage microorganisms.

Kimchi uses a low concentration of brine, or a small amount of salt to pickle a variety of fresh vegetables, and then fermented by lactic acid bacteria to make a pickled product with a sour flavor, as long as the lactic acid content reaches a certain concentration, and make the product isolated from the air, you can achieve the purpose of a long time storage.

The salt content in kimchi is 2 to 4 percent, making it a low-salt food.

On November 24, 2020, the international standard ISO24220 Specification and Test Methods for Kimchi (Salted Fermented Vegetables) was formally born, which is a direct reflection of China's kimchi industry's substantial participation in international standardization work, and is also the 6th food standard formulated by China under the ISO framework.

In general, any fiber-rich vegetable or fruit can be made into kimchi, such as cabbage, Chinese cabbage, carrots, white radish, garlic, green onion, cucumber, onion, cabbage and so on.

With the growth of market demand and the development of science and technology, many new kimchi products have been developed and the meaning of kimchi has been extended and expanded, and the concept and scope of kimchi has gone beyond the traditional concept itself.

The raw materials of kimchi are not only limited to vegetables, but also other vegetables and plants (edible fungi, legumes, seaweeds, wild vegetables, etc.) as the main raw materials (or supplemented with livestock, poultry and meat, aquatic products) and other new kimchi products.