Korean people eat kimchi at first not because of love but because of the inexorable, but in later years, people get used to it, and then the habit as love. Korea is in a bitterly cold land, roughly the same latitude as the Balkan states of Europe, Northern Italy and Southern France, the Caucasus states of Shandong and Western Japan.?

I,This year's kimchi-making season is approaching,? The domestic kimchi is expensive, imported from China is cheap ah, the South Korean government also 27% tariffs are exempted, so the South Korean kimchi market is soon to be hard-working people in Shandong Province production of kimchi to the occupation of the. It is said that the town of Inzhao will specialize in planting cabbage varieties that Koreans like, and the seasonings are also customized according to different regions of Korea, so that the kimchi made by Koreans can't tell whether it is made in China or Korea. What does it matter if the factory is closed? Make a good brand, print good packaging, and a large number of Chinese factories OEM. A study by the Korea Ratings and Data Corporation shows that in recent years, by the pressure of market competition as well as the impact of continued cabbage production cuts, South Korea's more than 1,000

more than 1,000 kimchi producers, last year, has nearly half of the poor performance because of the temporary or even permanent closure. Eighty percent of the kimchi imported into the kimchi country comes from China, from the town of Renzhao in Qingdao's Pingdu, to be precise. The freedom of kimchi for Koreans has long been in the hands of the Chinese.

One turn and the famous kimchi brand, by the global impact, the positive body of the economic downturn, the South Korean people's income is reduced, the consumption of uneven decline, the South Korean kimchi prices, bias that high. The market shrinks, the supply is greater than the demand. Small and medium-sized kimchi enterprises are not competitive, is also one of the important reasons for the closure. We all know that every November is the time for Koreans to make kimchi.

Two, because of many reasons,Korean Peninsula climate is much colder than all of these countries and regions, and I'm sure we are all familiar with the suffering of the volunteer army in the Korean

War period because of the harsh cold of the peninsula.

Even in the 21st century, when greenhouse cultivation technology has advanced, South Koreans can only grow bananas, the cheapest tropical fruit, in greenhouses on Jeju Island. In winter, South Koreans on the peninsula go to Jeju Island to escape the cold, and one of the most popular tours is to visit the bananas cultivated in the greenhouses, whereas pineapples, mangos, lychees and other fruits can only be imported by foreign countries.

In such a harsh environment, there were no fresh vegetables to eat in the white winter, and even the Joseon royal family could only pickle various

vegetables with salt in the fall (red American chili peppers brought in by Portuguese traders began to be used in the middle of the Joseon period), put them in tile jars buried deep in the earth, and wait

until winter before taking them out to eat.

In fact, as far as I know, people in the eastern provinces of China before the 60s and 70s were also using all kinds of pickled vegetables as their main source of vitamins in the winter.

In the Middle Ages, the Koreans put on pickles, which didn't start until roughly the late Joseon period.

Until the early 20th century, the Koreans used white radish or turnip to make kimchi, and the current cabbage kimchi was popularized on the Korean Peninsula only after the Koreans introduced cabbage from China

Shandong.

In winter, when it's dozens of degrees below zero, it's hard to eat fresh vegetables, but you can't eat white rice and drink white congee every meal, so all kinds of vegetables

vegetable preservation methods, such as pickled sauerkraut, appeared.

Three, a long time, we are accustomed to eat so, other places do not have, and then

became a feature or specialty. I know a lot of people who don't like sauerkraut, it's just a habit and

has been.

I guess the Koreans are the same, except that they want to eat the specialty with some dignity. Natural factors play a decisive role in the formation of a food culture. The same is true for kimchi.

The Korean Peninsula is located in the eastern part of Asia, surrounded by the sea on three sides, only the north is connected to the mainland. Its southern part is characterized by a more pronounced maritime climate, while

the northern part is in transition to a continental climate. It is characterized by four distinct seasons, with high temperatures and rainy summers, while winters are influenced by the Siberian Cold Stream

cold and dry, and last for a long time.

The cold climate has resulted in a very short growing season for vegetables in Korea, which must be stored in large quantities if they are to be eaten during the long winter. But in the days when there were no modern storage methods, the vegetables had to undergo

special treatment before they could be eaten for long periods of time.

It was against this backdrop that kimchi became Korea's national food. Along with the migrants came a new culture. Since the winter in the Northeast is still cold, dry and long like in North Korea, kimchi became the premier food. After the kimchi came to Yanbian, with the development of history also formed a unique Yanbian special spicy cabbage.

Fourth, in Korea, kimchi is also known as a mother's love marinated in affection, kimchi flavor is also known as "mother's taste. It is

from the love and sincerity of the mother, kimchi is also known as filial piety products, December 5, 2013, the Korean kimchi culture was included in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. And at the critical moment of the inscription

, more than 300 Koreans gathered in Seoul to **** together to make more than 100 tons of kimchi, breaking the world Guinness record for the most people

making kimchi together, bringing the atmosphere of the inscription to a climax. It's not simply the flavor that makes a dish great, it's the humanity behind it. In their bid, the Koreans focused on explaining the human stories behind the overwintering kimchi:

Before winter comes, neighbors gather to **** together to make and share kimchi, forming a warm landscape. This spirit of neighborly***

sharing strengthens the bonds, sense of belonging and identity among Koreans, adding a human touch to the cultural core of kimchi. And

this is the decisive factor in the success of Korea's kimchi heritage bid.?

I think nowadays China's sales of pickles in any province are far more than the Korean kimchi, film and television works do not show does not mean that the people do not eat ah, if

there is a special national documentary feature film should be more exciting than South Korea, foreigners will see: Chinese people are really passionate about pickles ah! Korea did not come on the small land and many people, meet the bad weather years, cabbage prices often skyrocketed, moving 50-60 a cabbage.

But by extreme weather and other impacts, not normal production. Cabbage, white radish and other raw materials for kimchi rose in price, and South Koreans are worried about the lack of supply of kimchi. Crops this year, a general reduction in production, corn and soybean pollination is incomplete, high temperatures so that animals generally do not grow meat Shandong exported to South Korea the most vegetables origin will also varying degrees of price increases, this thing is a thin profit on raw material price sensitivity, crushed a lot. We do not produce kimchi, we just pickle movers.