Kimchi originated in the Tang Dynasty. Xue, a general of the Tang Dynasty, was sent by the imperial court to settle in Korea (now South Korea). Many of his entourage are from Jiangbei County, Chongqing, and they will make kimchi in their hometown. Since then, Chongqing kimchi has entered Korea. After several wars in Korea, this dish has entered Korean civilian families.

Fermented foods such as fermented spicy cabbage, seafood sauce (pickled fish) and soy sauce (fermented bean products) have become the most representative foods in Korea, with rich nutritional value. The biggest feature of Korean table culture is that all dishes are served at one time. Traditionally, the number of side dishes varies from the next three dishes to 12 dishes according to different grades. The placement and layout of the dining table also vary greatly due to the type of cooking.

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Kimchi is low in calories, but rich in microorganisms and minerals. In addition, kimchi inhibits the growth of bad bacteria due to the function of lactic acid bacteria during fermentation, and can also promote the secretion of protein-decomposing enzyme pepsin in the gastrointestinal tract, thus normalizing the distribution of microorganisms in the intestinal tract and helping to maintain a healthy intestinal environment. Intestinal health, constipation caused by obesity is naturally solved.

As the main ingredient of kimchi, Chinese cabbage has extremely low calories, and garlic has the function of burning fat. In addition, it has a large amount of dietary fiber, which can prevent constipation and enteritis, prevent fat accumulation, and effectively burn the formed fat, making the body lighter.

People's Network: Beware of carcinogenic nitrosamines! Pickled vegetables should be pickled for at least 20 days before they can be eaten.