I eat Korean sauerkraut because I am honored to attend the East Asia International Trade Exhibition. After the meeting, I bought a can of sauerkraut at an outrageous price. I am also careful when eating, because I am not a very spicy person. Your first impression of Korean sauerkraut is that when I eat Korean sauerkraut, it is not more spicy, but sour, but sweet. I couldn't stand it at first, and it was hard for me to taste the fragrance of cabbage itself. I don't know if it's this jar of sauerkraut or Korean sauerkraut itself. If Korean sauerkraut is like that, why do Koreans still pickle fresh Chinese cabbage to make this spicy sauerkraut?

This must start from the historical time of Korea. Korea and North Korea used to be one. Its geographical location is located in the high latitude area, which is a very cold area. Because of the climate, it is much colder here than in other areas, so it is impossible to have fresh fruits in winter. In order to have a bite of vegetables in the restaurant, the royal nobles pickled the harvested vegetables and fruits with thick salt in autumn, and then put them in jars for use in winter. Some of them look like dried vegetables. During the period of Bobu ancient Korea, there was a lack of daily life and materials. Kimchi is a precious food, which brings life to the poor Koreans at the bottom.

The Korean people call this behavior "Shen Cai". Later, the recipe was improved and different types of condiments and vegetables were added to make the taste more delicious. This is the formation of sauerkraut. But how to make kimchi? Actually, it's not difficult Add pepper, old rock sugar, dry white wine and salt into water and stir well, then dry the washed Chinese cabbage to reduce the water content, then prepare a clay pot, put all the ingredients in it, cover the small hole tightly and put it in a cool place. You can also take it after a day or two. Koreans began to eat kimchi not because of love, but because of helplessness, but later everyone got used to it, and then they took it as love.

Nowadays, most Koreans eat kimchi not as helplessly as their ancestors, but as a habit or even a hobby. In Korea, you can see from beginning to end that they attach great importance to the culture and art of sauerkraut. Every year, South Korea holds a special sauerkraut culture festival and various sauerkraut museum exhibitions, and even applies for sauerkraut, which shows that Koreans attach importance to sauerkraut now. Scientific research shows that lactic acid bacteria drinks and other chemicals in sauerkraut can delay skin aging and lower cholesterol levels. In fact, sauerkraut is a healthy food. Because this kind of food is made of vegetables and fruits, its fat rate and calorie composition are relatively low, but it contains vitamins.