No, summer is also possible.

First, let’s understand what pickled kimchi is. Kimchi, also known as kimchi in ancient times, refers to vegetables that have been fermented for long-term storage. Generally speaking, any fiber-rich vegetables or fruits can be made into pickles; such as cabbage, Chinese cabbage, carrots, white radish, garlic, green onions, cucumbers, onions, cabbage, etc. After pickling and seasoning, vegetables have a special flavor, and many people eat them as a common side dish. Therefore, modern people still make kimchi in a living environment where food is readily available.

Kimchi can be found all over the world, and the flavor also varies due to differences in cooking methods. Among them, Fuling mustard, French pickled cucumber, and German sweet and sour cabbage are known as the world's three major pickles. Prepared kimchi is rich in lactic acid bacteria, which can help digestion. However, there are certain rules for making kimchi, such as not being exposed to raw water or oil, otherwise it will easily spoil, etc. If you accidentally eat contaminated kimchi, you may suffer from diarrhea or food poisoning. Therefore, the conditions for pickling kimchi are better in winter.

Kimchi mainly relies on the fermentation of lactic acid bacteria to generate a large amount of lactic acid rather than relying on the osmotic pressure of salt to inhibit spoilage microorganisms. Kimchi uses low-concentration salt water or a small amount of table salt to pickle various fresh and tender vegetables, and then ferments it with lactic acid bacteria to make a sour pickled product. As long as the lactic acid content reaches a certain concentration and the product is isolated from the air, it will be The purpose of long-term storage can be achieved. The salt content in kimchi is 2% to 4%, making it a low-salt food.

Due to the low temperature environment of lactic acid bacteria porridge, lactic acid bacteria are more active in winter, so pickled pickles in winter are easier to form and taste better.