Our kimchi and Korea's so-called "kimchi" are called the same, but the essence of the operation and principle is different.

One: Pickles:

Vegetables salted with salt. It is the savory dishes, also refers to certain pickles.

The ingredients and accessories required for the pickling of pickles and their simplicity. This is the difference between pickles and sauces and kimchi.

Two: Characteristics of pickles:

Pickles contain nitrites, which is the reason why pickles discourage many people from eating them.

Salted vegetables in the beginning of pickling within 2 days of nitrite content is not high, just in the 3rd-8th day nitrite content reached its peak, after the 9th day began to decline, 20 days after the basic disappearance. So pickles are generally short within 2 days, long should be in the pickle after a month before consumption.

Artificial detoxification. After pickling into pickles, before eating can be boiled in water for 2 minutes or sunshine for 30 minutes, or with hot water cleaning method of treatment, can be removed to a certain extent the residual nitrite in the pickles.

Not any vegetables are suitable for pickles. For example, some vegetables contain a lot of water, afraid of extrusion and fear of pressure, hysterical decay, such as ripe tomatoes should not be pickled; there are a number of vegetables contain a lot of fibrous, such as leeks, a pickled squeeze out of the water, leaving only crude fiber, not how much nutrients to eat and no taste; there are also a number of vegetables to eat a single way, such as lettuce, suitable for raw food or soup dishes, fried food, stewed food, good, and also not suitable for pickling. Therefore, pickles, to choose those resistant to storage, not afraid of pressure, squeeze, meat solid varieties, such as cabbage, radish, Kohlrabi, jade root (big head of cabbage) and so on.

Three: Kimchi and its characteristics:

Kimchi is a vegetable that has been fermented in order to facilitate prolonged storage.

Generally, any vegetable or fruit that is rich in fiber can be made into kimchi; such as kohlrabi, cabbage, carrots, daikon radish, garlic, green onion, cucumber, onion, and so on.

Vegetables have a special flavor after being pickled and seasoned.

Kimchi is rich in lactic acid bacteria, which can help digestion. However, there are certain rules for making kimchi, such as not touching water or oil, or it will spoil easily. If you accidentally eat contaminated kimchi, you may get diarrhea or food poisoning.

Besides the purpose of pickling, kimchi also has the purpose of flavoring, which is different from salted vegetables that are only pickled with salt.

Four: Pickles:

Vegetables pickled in sauce or soy sauce are pickles.

However, in modern times, it is also pickled in soy sauce and shrimp oil. In addition, in everyday use, "shoyu" is often mixed with pickled vegetables.

Almost all vegetables can be made into pickles.

Unlike pickles, miso has a richer flavor than salt, which is the only means of pickling vegetables.

The flavors of pickles vary greatly depending on the region.

For example:

Beijing:

Mostly pickled in yellow sauce, such as radish in Beijing sauce, cucumber in sweet sauce, sweet sauce with sweet snails, black cabbage in sweet sauce, canggua in sweet sauce, sweet sauce with ginger sprouts, sliced lotus root in sweet sauce, Babao Rong in sweet sauce, shi xiang cai (什香菜), melon in sweet sauce, and miscellaneous sauces. The most famous sauce producing store is Liubijiu.

Jiangsu:

Zhenjiang sauce radish head, spicy oil coriander heart, milky cucumber.

Shanghai:

Mixed vegetables, salted billet radish head, white sugar suckling cucumber.

Sichuan:

Sauced big head cabbage.

Liaoning:

Shenyang sauce bag melon, Jinzhou shrimp oil small cucumber.

Hunan:

Zhuzhou mixed broccoli.

Heilongjiang:

Harbin soy sauce small vegetables.

Guizhou:

Hundred-flower pickled vegetables.

Taiwan:

Preserved vegetable.

V: Sauerkraut, squash and prunes:

In addition to the pickles, kimchi and sauerkraut mentioned above.

Vegetables are also pickled in the form of umeboshi, sauerkraut and squash.

Here is a brief description:

I: Meicai:

Meicai, also known as dried plum or moldy dried cabbage, is a traditional Chinese culinary ingredient. It is made using the stems and leaves of potherb mustard or other mustard species, which are salted and air-dried. One says it is named for being made during the plum rainy season in the south, while another says it is moldy mildew.

From the flavor of the "sweet prunes" and "salty prunes". Commonly used in Shanghai cuisine, Zhejiang cuisine and Cantonese cuisine. Famous traditional prune dishes originated in Shaoxing, Zhejiang Province, Huizhou, Guangdong Province, etc..

Two: Sauerkraut:

Pickled vegetables belong to the pickled food, mainly popular in China and East Asia.

Sauerkraut more use of good toughness of leafy vegetables as raw materials processing production, common cabbage, mustard, snow red, cabbage, etc.; due to the different raw materials have a variety of different varieties, the taste of each variety of large differences. Sauerkraut dehydrated or cooled and dried is called "dried sauerkraut". In Germany and the United States there is similar food, called German sauerkraut

Because, sauerkraut and pickles are very similar to the production, therefore, sauerkraut contains high nitrite, should be fully washed and soaked before eating, should not be consumed in large quantities for a long time. In areas where sauerkraut is the only dish served throughout the winter and water is scarce, the incidence of digestive tract cancer (also known as esophageal cancer) is higher and may be related to sauerkraut.

Three: squash:

Squash is a common pickle in sauces that can be used as an ingredient in stir-fries or eaten directly, especially at breakfast with porridge or noodles. The raw material of squash is stem tumor mustard, the size of a fist hand, and when consumed, it is usually cut into julienne. The more famous squash origin is Chongqing Fuling, Zhejiang Ningbo and so on.

Because of the processing needs to be pressed to squeeze out the water in the vegetables, so called "mustard".

Six: Finally, by the way, "Korean kimchi".

Korean kimchi and China's kimchi production principle is basically the same, that is,

Vegetables as the main raw material, a variety of fruits, seafood and meat as the ingredients of fermented food.

But the biggest difference between Korean and Chinese kimchi is that Korean kimchi uses "fish sauce", while Chinese kimchi does not!

The use of fish sauce in Korean kimchi is an essential thing, but also why China's hot and sour kimchi and Korean kimchi is the most different place, almost every family in South Korea to do their own fish sauce, the Chinese do not eat this thing, but in the big supermarkets inside the sale, about 8-10 yuan a bottle of fish sauce, mostly Thai.