With the rapid growth of South Korea's economy and the improvement of its comprehensive national strength, and the increasing influence of Korean Wave culture in the world in recent years, South Korea plays an important role in the world. Almost everyone knows about Korea, and people all over the world have a strong interest in Korea. When it comes to Korea, the first thing that comes to mind is their representative food-kimchi. When it comes to kimchi, everyone can think of Korea at the first time. Therefore, kimchi has almost become synonymous with South Korea, and has become an image ambassador of South Korea, making people all over the world remember that kimchi and South Korea are inseparable.

Kimchi is a kind of food made of cabbage, radish, cucumber and other vegetables on the Korean peninsula, pickled with salt and fermented with Chili powder, onion, ginger, garlic, fish sauce and other ingredients. It is an indispensable dish on the Korean table. The main beneficial factor of kimchi is lactic acid bacteria, and it is also rich in vitamins, calcium, phosphorus and other inorganic substances and minerals, as well as more than ten kinds of amino acids needed by the human body. It can not only provide adequate nutrition, but also prevent diseases. Among them, lactic acid bacteria can help digestion and increase appetite. Kimchi can also prevent arteriosclerosis, lower cholesterol and eliminate excess fat. It is a healthy food that Koreans are particularly proud of. Kimchi is not only loved by Koreans, but also by people all over the world. In recent years, kimchi has gradually appeared on the dining tables of countries all over the world, and human beings share this healthy and delicious food.

Under the influence of Siberian atmospheric pressure, the winter in Korea is long, cold and very dry, so it is difficult for plants to grow in this climate. In order to solve the problem of lack of vegetables in winter and to store more water in vegetables, Koreans came up with a method of pickling vegetables with salt and mixing various seasonings, which developed into kimchi today. In winter without vegetables, kimchi is the most precious dish. In the old Korean era when life was hard and materials were scarce, kimchi was a precious food for the poor at the bottom of North Korea.

There are always many side dishes on the Korean table, among which kimchi is the most basic and indispensable. Most Koreans eat kimchi every meal. They think that eating rice without kimchi is tasteless. There is a saying in Korea that rice without kimchi is not for Koreans. You can imagine how much Koreans love kimchi. People who travel abroad miss kimchi the most. They will pack kimchi in suitcases during short trips, or take kimchi skills to pickle kimchi in foreign countries. This is the Korean who can't live without Korea but can't live without kimchi. When many Koreans go back to Korea, they will feel the smell of kimchi in the air when they get on the plane. This is the smell of Korea, and it is also the smell of home they are familiar with.

Korean housewives are almost all experts in pickling kimchi, so the taste of kimchi is also called the taste of mother. Mother's pickled pickles are full of affection and warmth. Nowadays, with the increase of female office workers, there are many families who buy kimchi in supermarkets, but kimchi is the most indispensable dish on the Korean table anyway.

Koreans not only like to eat kimchi, but also other foods taste kimchi, such as kimchi hot pot, kimchi barbecue, kimchi-flavored potato chips, kimchi-flavored Lamian Noodles, kimchi-flavored pizza and even kimchi-flavored hamburger, which is an excellent combination of kimchi in Lamian Noodles. Pickles are everywhere. It is not just a dish, it has become a part of Korean life and cannot be separated.

Koreans call kimchi prepared for the whole long and cold winter wintering kimchi. It takes more than half a year to marinate the fish sauce needed to make winter pickles in spring and prepare peppers and garlic in early autumn, which is a major event for Korean families. The best time to pickle winter pickles is two weeks after entering 1 1 and keeping the temperature at 6-7 degrees. When preparing a family's winter kimchi, it takes two to three days to wash cabbage, cut radish and mix seasonings, so in order to make winter kimchi at the best time, neighborhood assistance has become a custom. In winter, the owner of kimchi has to prepare cooked pork, cabbage and seasonings for the neighbors who come to help, so the custom of using cabbage to cover rice for the neighbors who come to help has been preserved until now. After pickled pickles, the remaining cabbage and spices are distributed to the neighbors who come to help. Housewives with difficult families can also help their neighbors get some cabbage and spices to pickle their winter pickles.

20 13 12 5. The eighth session of the Intergovernmental Committee for the Protection of Intangible Cultural Heritage of UNESCO adopted a resolution in Baku, the capital of Azerbaijan, on the 5th, officially listing the Korean "pickled and overwintering kimchi culture" in the UNESCO list of human intangible cultural heritage. The Government Committee for the Protection of Intangible Cultural Heritage said at the meeting that the Korean culture of pickled winter kimchi has been passed down from generation to generation, from which Koreans carry forward the spirit of neighborhood sharing, which has enhanced the sense of bond, identity and belonging of Koreans. After the pickled and overwintering kimchi culture is listed in the intangible cultural heritage list, the dialogue between groups with similar eating habits at home and abroad will be more active.

Koreans not only like to eat kimchi, kimchi is not only a kind of food for them, but also a science, a national culture and a national bond. South Korea has a special kimchi research institute, which regularly holds kimchi seminars, the annual Gwangju kimchi celebration, and many folk museums and villages where foreigners make kimchi. 20 13 12.5 To celebrate the successful application for UNESCO intangible cultural heritage, a large-scale kimchi celebration was held in Gyeongbokgung Palace to publicize kimchi to the people of the world, promote the spread of Korean culture and make kimchi go global.

As we know, Koreans love traditional culture, pay attention to etiquette, unite and help each other, prefer domestic production, and have a strong patriotic plot. Their love for kimchi and meticulous inheritance and development of kimchi culture are also their respect for ancestors and admiration for traditional culture. They value their traditional culture and know how to protect and inherit it. When Korean winter kimchi successfully applied for intangible cultural heritage, Chinese people were shocked. Koreans attach importance to kimchi culture and inherit and carry forward traditional culture beyond our imagination. As a cultural power, many traditional cultures in China are rapidly disappearing. The younger generation advocates Japanese, Korean, European and American cultures and ignores traditional culture. Our traditional culture is ignored and passed down, and many of them have disappeared in the long river of history. South Korea has done better than us in this respect, which is worth learning and learning from.