First of all, there are three ways to pickle, one is pickles, not pickles, and the other is pickles. Although our kimchi is called the same as the so-called "kimchi" in Korea, the actual operation and principle are different. One: Pickled vegetables: vegetables pickled with salt. Is pickles, also refers to some pickles. The raw materials and auxiliary materials needed for pickling pickles are very simple. This is the difference between pickles and pickles and pickles. Two: the characteristics of pickles: pickles contain nitrite, which is why pickles make many people flinch. The content of nitrite in pickles was not high in the first two days, reached the peak from the third day to the eighth day, began to decline after the ninth day, and basically disappeared after 20 days. Therefore, pickled pickles generally take less than 2 days, and long pickles need to be pickled for one month before they can be eaten. Manual detoxification. After pickled into pickles, it can be boiled in water for 2 minutes or exposed to the sun for 30 minutes before eating, or washed with hot water, which can remove the residual nitrite in pickles to some extent. Not all vegetables are suitable for pickling pickles. For example, some vegetables have a lot of water, and they are afraid of being squeezed and crushed, and they are easy to rot. Like ripe tomatoes, it is not suitable for pickling. Some vegetables contain a lot of fiber, such as leeks. Once pickled, only crude fiber is left, which has little nutrition and tastes tasteless. There are also some vegetables that are eaten in a single way, such as lettuce, which is suitable for raw food or soup, fried food and stew are not good, and it is not suitable for pickling. Therefore, pickles should be preserved with varieties with storage resistance, pressure resistance, extrusion resistance and solid meat quality, such as Chinese cabbage, radish, kohlrabi and Yugen (kohlrabi). 3. Kimchi and its characteristics: Kimchi is a fermented vegetable stored for a long time. Generally speaking, as long as it is a vegetable or fruit rich in fiber, it can be made into kimchi; Such as Chinese cabbage, Chinese cabbage, carrots, white radishes, garlic, shallots, cucumbers and onions. Vegetables have a special taste after pickling and seasoning. Pickles are rich in lactic acid bacteria, which can help digestion. However, there are certain rules for making kimchi, such as no water or oil, otherwise it will rot easily and so on. If you eat contaminated kimchi by mistake, it is easy to have diarrhea or food poisoning. Pickled vegetables not only have the purpose of curing, but also have the purpose of seasoning, which is different from pickled vegetables only with salt. Four: pickles: vegetables pickled with sauce or soy sauce are pickles. But in modern times, it is also pickled with soy sauce and shrimp oil. In addition, "pickles" are often mixed with pickles in daily use. Almost all vegetables can be made into pickles. Different from pickles, pickles get rid of the means of pickling vegetables only with salt and have richer taste. The taste of kimchi varies greatly from place to place. For example: Beijing: pickled with yellow sauce, such as Beijing pickled radish, cucumber with sweet sauce, snail with sweet sauce, black vegetable with sweet sauce, wax gourd with sweet sauce, Jiang Miao with sweet sauce, lotus root slices with sweet sauce, eight-treasure porridge with sweet sauce, coriander with sweet sauce, wax gourd with sweet sauce and mixed pickles. The most famous kimchi producer is Liubiju. Jiangsu: Zhenjiang pickled radish head, spicy oil cabbage, milk cucumber. Shanghai: mixed vegetables, salted radish head, white sugar pumpkin. Sichuan: Sauced kohlrabi. Liaoning: cucumber in Shenyang sauce, shrimp in Jinzhou and cucumber oil. Hunan: Zhuzhou mixed vegetables. Heilongjiang: Harbin pickles. Guizhou: pickles with flowers. Taiwan Province Province: Pickled vegetables. Five: sauerkraut, pickled mustard tuber, and plum vegetables: in addition to the pickles, pickles, and pickles mentioned above. Vegetables are pickled with plums, sauerkraut and pickled mustard tuber. Here is a brief introduction: 1. Mei Cai: Mei Cai, also called dried plums or dried mold, is a traditional cooking material in China. It is made from the stems and leaves of potherb mustard or other mustard varieties by pickling and air drying. One is named after it was made in the rainy season in the south, and the other is mildew. From the taste point of view, there are "sweet plum vegetables" and "salted plum vegetables". Commonly used in Shanghai cuisine, Zhejiang cuisine and Cantonese cuisine. The famous traditional plum vegetable producing areas are Shaoxing, Zhejiang, Huizhou, Guangdong and so on. 2. Sauerkraut: It belongs to pickled vegetables and is mainly popular in China and East Asia. Pickled sauerkraut is made of leafy vegetables with good toughness, such as Chinese cabbage, mustard, sherry red and Chinese cabbage. There are different varieties due to different raw materials, and the taste of each variety is also very different. Sauerkraut is called "dried sauerkraut" after dehydration or air drying. Germany and the United States also have similar food, called German sauerkraut. Because sauerkraut and kimchi are very similar in production, sauerkraut contains high nitrite, so it should be thoroughly washed and soaked before eating, and it is not suitable for long-term consumption in large quantities. The incidence of digestive tract cancer (also known as esophageal cancer) is high in areas that only eat sauerkraut and lack water all winter, which may be related to sauerkraut. Three: mustard tuber: mustard tuber is a common pickled vegetable, which can be used as an ingredient in cooking or eaten directly, especially for breakfast with porridge or noodles. The raw material of mustard tuber is stem mustard, which is as big as a boxer. When eating, it is usually shredded. The famous mustard tuber producing areas are Fuling in Chongqing and Ningbo in Zhejiang. It is called "mustard tuber" because it needs to be squeezed out from vegetables during processing. Six: Finally, by the way, "Kimchi". Korean kimchi and China kimchi are basically the same, and both are fermented foods with vegetables as the main raw materials and various fruits, seafood and meat as ingredients. But the biggest difference between Korean kimchi and China kimchi is that Korean kimchi uses "fish sauce", while China kimchi doesn't! The use of fish sauce is an essential thing in Korean kimchi, which is why the sour and hot kimchi in China is the most different from Korean kimchi. In South Korea, almost every family makes their own fish sauce. People in China don't eat it, but they sell it in supermarkets, about 8- 10 yuan, mostly Thai fish sauce.