China kimchi originated in the south, with evergreen seasons and rich products. Pickles should be marinated in liquid and fermented. The raw materials are mixed and pickled, soaked at any time and made step by step. The purpose is to eat fresh food often, and it is seasonal food all year round. Because the finished product is pickled and fermented in liquid, the period is short, and the surface of the finished product is fresh, bright, crisp and cool, so people also call it bathing kimchi and diving kimchi.
The so-called kimchi in Korea does not need to be soaked in liquid, but all kinds of auxiliary materials are crushed, rubbed on the main material, mixed, pickled, fermented and then made at one time, so the pickling period is long and the surface of the finished product is covered with seasoning impurities. The climate in Korea is similar to that in northern China. Due to the influence of climate and the limitation of product variety, the production purpose is seasonal storage. The principle of pickles and pickles in northern China is the same, but the choice of auxiliary materials is different.
"Kimchi", as its name implies, is a dish soaked in liquid. What we call "kimchi" at present does not need to be soaked in liquid. According to its pickling method, it should belong to pickles accurately. It's just the same as China kimchi, except that both need fermentation. In fact, pickles, pickles, pickled vegetables, pickled peppers and so on. There is also a corresponding fermentation process in China, but because of the different auxiliary materials, fermentation procedures and environment, the degree of fermentation and the proportion of components formed by bacteria are different, the performance of the finished product is also different, but none of them can be called kimchi. Real kimchi should be soaked and fermented in liquid from beginning to end, which is the correct definition of kimchi. From the above analysis, it can be seen that the so-called "kimchi" is just a fermented kimchi, and the correct name should be "Korean kimchi".
From the analysis of climatic conditions, the south of China belongs to subtropical humid climate, with suitable temperature and humidity in four seasons and rich products. Have the natural conditions for making kimchi. But high temperature, freezing and drying are not suitable for kimchi. South Korea's climate is similar to that of northern China, and it doesn't have the natural conditions to make kimchi. It has been proved that western-style kimchi originated in China, and Koreans have done a lot of historical research to prove its long history. The result just proves that China has a long history of kimchi, and China is the hometown of kimchi.
The correct use of names is beneficial to the healthy development of kimchi economy, South Korea and China, and the confusion of concepts is not conducive to development. I hope to clear the name of kimchi in China. The kimchi culture in China should not be due to the underdeveloped economy and the temporary backwardness of equipment and technology, so that future generations don't know what kimchi is. The hometown of kimchi is in China.