Among the three representative Korean cuisines, kimchi ranks first, followed by rice cakes and water-roasted ribs. But why is kimchi positioned as a side dish, but it can also spread all over the universe, and it is also listed as a world intangible cultural heritage?

the status of kimchi in Korea can be said to be equivalent to the pepper on the people's table in Sichuan now, and it is also equivalent to the aged vinegar on the people's table in Shanxi. So why can South Korea create this world-famous food? There is also a certain reason for this.

? South Korea is adjacent to China on the left and Japan on the right, which are deeply influenced by the two countries in terms of diet. After long-term absorption and influence, it has finally formed its own unique diet culture. In this way, the origin of Korean kimchi is inextricably linked with our country. Korean kimchi was introduced to Korea by China during the Three Kingdoms period. From the Koryo period to the present, Korean kimchi culture has been continuously enriched, the production methods have been continuously optimized, and the raw materials have changed from the original single to diversified, and kimchi has increasingly exerted influence at home and abroad.

But because South Korea does not have a long history of development like China, kimchi can only be used as a custom, and then it has gradually evolved into a special food culture in South Korea.

2: Eating kimchi has become a habit, and taking habit as love

? Koreans first ate kimchi, not because they loved kimchi. It was because of the environment at that time that people were helpless, but later everyone got used to it, and then they took it as love.

South Korea is located in the sea area on three sides, so the winter is relatively long, and in ancient times, there was no anti-season greenhouse vegetable technology, which also led to the difficulty of growing vegetables in such a high latitude place in South Korea. Under this circumstance, Koreans invented pickled vegetables, which is the embryonic form of kimchi, which is similar to sauerkraut in our northeast region. Everyone must be familiar with the Volunteers. During the Korean War, they suffered a lot because of the cold of the peninsula. Even in the 21st century, when greenhouse cultivation technology is developed, Koreans can only grow the most ordinary fruit bananas in our subtropical region in the greenhouse of Jeju Island. It is conceivable how cold the climate there is in winter. And in winter, Koreans on the peninsula will go to Jeju Island to avoid the cold. For South Korea, in such a harsh environment, there are no

fresh vegetables to eat in the white winter. Even the ancient Korean royal family can only pickle the vegetables planted in autumn and put them in a crock for long-term fermentation, and then take them out in winter.

Actually, this is similar to that in 196s and 197s, people in three provinces of China also depended on various kinds of pickled vegetables to make a living in winter. In ancient times, people would resist the cold in this way, but now the long-standing kimchi culture has been formed and has become an indispensable item in people's lives.