Sichuan pickle pays attention to soaking in production, which is a real "pickle". Korean kimchi pays attention to pickling in production, which is a bit "pickled".

2. Essential differences

The essence of Sichuan cuisine is that all kinds of vegetables are soaked in a closed environment, and there is no need to add too many seasonings. Of course, other seasonings can be added according to personal preferences to play the role of lactic acid fermentation. Thereby producing the unique flavor and taste of kimchi. The essence of kimchi is that all kinds of pickling seasonings are rich and reasonable in proportion, which plays the role of lactic acid mixed fermentation, thus producing the unique flavor and taste of "kimchi".

3. Pure anaerobic and facultative anaerobic

Sichuan pickle needs a pickle jar, so its lactic acid bacteria are purely anaerobic. Korean kimchi fermentation is facultative anaerobic, because only one kimchi jar is needed, and it does not need to be closed.

4, the difference of production cycle

Sichuan kimchi is generally soaked in canned peppers and salt water, and the production process is much simpler and more convenient than Korean kimchi. Usually three days in summer and one week in winter, you can take it out and eat it. Pickles don't need to be soaked in liquid. It just grinds all kinds of auxiliary materials, rubs them on the main materials and marinates them. It is produced once after fermentation, so the curing period is long.

5. Differences in color and taste

Sichuan pickles not only keep the original color of fresh vegetables, but also taste more crisp than fresh vegetables. Pickles fermented by lactic acid bacteria are slightly sour and delicious, which is helpful for digestion. The principle of kimchi is the same as that of pickles in northern China, but it is different in material selection. It is a fermented kimchi, and the correct name should be "Korean kimchi".