They think kimchi only belongs to Korea, and Li is not from China, so Korean kimchi should not be made in the video.
1, kimchi is mostly imported.
Pickled kimchi and Chinese cabbage dipped in hot sauce are common delicacies in Korean film and television works, but the kimchi they are proud of is hard to compete with any of the three world-recognized kimchi (China Fuling mustard tuber, French pickled cucumber and German sweet and sour cabbage).
South Korea basically does not produce cabbage locally. 99% of Korean kimchi comes from China and Japan, most of the edible Chinese cabbage is produced in Shandong, China, and the finished kimchi is exported from northeast China. In the last four years, the annual output of kimchi exported from China to South Korea has reached 280,000 tons.
In Korean supermarkets or vegetable markets, Chinese cabbage is labeled with English "Chinese leaf"!
2. Li Zikai endorsed China kimchi.
Everyone knows that Li is an antique food blogger from Mianyang, Sichuan. It is no exaggeration to say that the soul of Sichuan cuisine is Sichuan kimchi.
As an ordinary Sichuanese, it is a common daily behavior to soak a can of kimchi in the pickle jar. Sichuan kimchi advocates using local materials and selecting local high-quality seasonal fresh vegetables, such as Erjing stripe, millet spicy, cowpea, ginger, carrot, carrot, green vegetable, Chinese cabbage and lotus root. Pickled with spiced pickle water.
There are guests at home, and Sichuanese often make fish and meat with pickles. After high-temperature cooking, kimchi is more conducive to removing the fishy smell and stimulating the umami taste of meat. In Sichuan, Sichuan dishes such as pickled fish, fat beef in sour soup, shredded potatoes in hot and sour sauce, fried kidney with pickled peppers, sour radish and old duck soup are very popular.
After making kimchi, Li chose different kimchi cooking ingredients and ate them with her mother-in-law. It was warm and beautiful, quietly showing the rich Sichuan kimchi culture!
Su Dongpo's hometown, Meishan, Sichuan, is known as the hometown of kimchi in China. The international standard ISO24220, Specification and Test Method of Pickled Vegetables (Pickled and Fermented Vegetables), was formally born on June 24th, 2020, which is a direct manifestation of China's substantial participation in international standardization.
More importantly, in China, we only use kimchi as an appetizer and cooking seasoning, not just spicy cabbage.