The difference between Sichuan kimchi and Korean kimchi Sichuan kimchi: Sichuan kimchi, also called sauerkraut, is a very common delicacy in Sichuan and Chongqing. Almost every house in Sichuan has a kimchi jar, in which some vegetables are brewed all year round. The taste is salty, sour and sour.

It is refreshing and crispy and very appetizing. It can be used as an appetizer or as a condiment. For example, the pickled fish that Sichuan people like to eat is seasoned with pickled vegetables. The most common vegetables used to make Sichuan pickled vegetables are:

Ginger, red pepper, spicy millet, radish, cowpea, green cabbage, cabbage, weed, garlic, baby greens, lotus white Korean kimchi: Korean kimchi is a traditional food in Korea and a very common dish on the Korean table.

Korean families pickle some kimchi all year round. Korean kimchi is a kind of fermented food. It tastes sweet and spicy, sour and appetizing. It can be eaten directly as a dish with staple food, and can also be used to make various dishes. Korean kimchi

There are many types, the more representative ones include cabbage, radish, chives, leeks, and cucumbers. In terms of the production method, there is a big difference between Sichuan kimchi and Korean kimchi. Sichuan kimchi lies in the "soaking" process, so Sichuan kimchi needs

The key to good taste lies in the salt water of the pickles. The quality of the salt water directly affects the quality of the pickles. Therefore, Sichuan people are very concerned about the salt water in their own pickle jars. They often check it and "maintain" it regularly. For example, if the taste is weak, add more salt.

Salt, raw flowers need to be added with white wine, etc. Korean kimchi lies in the "pickling" process. Korean kimchi focuses on fermentation, so they will use glutinous rice paste for the purpose of fermentation. The prepared ingredients will be evenly spread on the vegetables, and then put

Put it in a sealed container and wait for a while for the kimchi to ferment. Each type of kimchi has its own characteristics and actually plays similar roles. It can be a simple and convenient dish when you want to eat it. It can also add flavor to other dishes. I like kimchi.

My friends may wish to try them all and see which kind of kimchi you like better