Kimchi is a kind of food in which vegetables are pickled first and fermented for a long time. It can be kept for a long time, especially when it is out of season, so that people can eat these vegetables. Many people like pickles, which is also good for eating vegetables in winter. In our diet in China, the history of pickled vegetables has exceeded 365,438+000 years. At first, people only used pickled plums to eat, but in Qi Yaomin's Book, there are many records about kimchi making. As we all know, in fact, they also have some kimchi in Korea, but they are somewhat different from kimchi in China in variety and taste.

Then, some people will ask, what's the difference between China kimchi and Korean tea? Speaking of kimchi in China, we have different kinds of kimchi in different areas, and there are many kinds. In China, kimchi is different in the north and the south. For example, Sichuan kimchi and Northeast kimchi, in the process of pickling Sichuan kimchi, chopped red pepper and green pepper will be added. Because they locals like spicy food very much, they have high requirements for spicy food. But in pickled pickles in the northeast, you rarely see them put a lot of peppers. Comparing these two places, we can see that kimchi is also preserved, but the taste of kimchi is different.

In addition, Chinese food resources are very rich, and different regions will pickle pickles with local characteristics according to their own local ingredients. For example, some places are rich in radishes, and locals will use radishes to make kimchi. If the local people are rich in garlic, then they will pickle garlic pickles. The above is about our kimchi in China, and then Korean kimchi. Generally, when we watch Korean dramas, we often see Korean kimchi on the table. Careful people will find that their kimchi is generally spicy cabbage. They will pickle cabbage and then add Chili sauce, which is different from the way we pickle kimchi in China. Because Korean seafood is rich, when they don't have as many kinds of vegetables and pickles as we do, they will also pickle fruits, fish and meat into kimchi food.

In kimchi, there is usually garlic, because Koreans think that adding garlic to kimchi will make kimchi taste better. In our kimchi in China, the process of making kimchi seems relatively simple. Our process is not so complicated, most of them have not been added with garlic and have not been fermented for a long time. In the process of pickling pickles in China, vinegar, sugar, salt, dried peppers and soy sauce are usually added. South Korea's kimchi will generally add red pepper, Chinese cabbage, fish sauce, salt, red pepper powder sugar and so on. So the taste will be very different. The taste of kimchi in China is generally sweet and sour, while that of kimchi in Korea is generally salty and spicy.