The video of Li Ziqi making kimchi has been besieged by Korean netizens. They regard themselves as the "Kimchi Suzerain State" and believe that Li Ziqi's pickling of radish and kimchi infringes on their kimchi culture.

So why are Koreans so excited?

Let's discuss it together.

They believe that kimchi is unique to Korea, and Li Ziqi is not Chinese and should not make Korean kimchi in the video.

1. Korean kimchi is mostly imported. In Korean film and television works, basically every family pickles kimchi and dips Chinese cabbage in spicy sauce as a homely delicacy. However, the kimchi that they are proud of is difficult to compete with the world's three recognized kimchi.

(Chinese Fuling pickled mustard, French pickled cucumber, German sweet and sour cabbage) to compete with any kind of kimchi.

South Korea basically does not produce cabbage locally. 99% of South Korea’s kimchi comes from China and Japan. Most of the edible Chinese cabbage is produced in Shandong, China. The finished kimchi is exported from the Northeast. In the past four years, the average annual output of Chinese kimchi to South Korea has reached 280,000 tons.

In Korean supermarkets or wet markets, Chinese cabbage is labeled "Chinese leaf" in English!

2. The Chinese kimchi endorsed by Li Ziqi. Everyone knows that Li Ziqi is an ancient food blogger from Mianyang, Sichuan. It is no exaggeration to say that the soul of Sichuan cuisine is Sichuan kimchi.

As an ordinary Sichuanese, it is a common daily behavior to make a jar of kimchi in a kimchi jar. Sichuan kimchi advocates using local materials and selects local Sichuan high-quality Erjingtiao, millet, cowpea, ginger, carrot, carrot, green vegetable,

A variety of seasonal fresh vegetables such as bok choy and lotus root are pickled in spiced kimchi water.

When guests come to visit, Sichuan people often cook fish and meat with kimchi. The kimchi cooked at high temperature is better for removing the fishy smell and stimulating the delicious flavor of the meat.

In Sichuan, Sichuan dishes such as pickled fish, beef in sour soup, spicy and sour potato shreds, stir-fried kidneys with pickled peppers, and pickled radish duck soup are very popular.

After Li Ziqi finished making kimchi, she chose different kimchi cooking ingredients and had a meal with her mother-in-law around the stove. It was warm and beautiful, quietly showing the rich Sichuan kimchi culture!

Su Dongpo's hometown, Meishan, Sichuan, is known as the hometown of Chinese kimchi. The ISO24220 "Kimchi (Salted Fermented Vegetables) Specifications and Test Methods" international standard, led by the Meishan Municipal Market Supervision Bureau, was officially born on November 24, 2020. It is the first Chinese kimchi.

A direct reflection of industry's substantial participation in international standardization work.

More importantly, we Chinese only use kimchi as appetizers and cooking seasonings, and we don’t only eat spicy cabbage every day.