① Becoming a habit because of the choice of climatic and geographical conditions.

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.

② Good nutrition, even anti-SARS.

As can be seen from the detailed description of kimchi, kimchi is a fermented food with vegetables as the main raw material and various fruits, seafood and meat as ingredients. Low in calories, rich in cellulose, vitamins A, B and C, and containing a kind of lactic acid bacteria beneficial to human body. It was rated as one of the five healthiest foods in the world by the health magazine of time warner Inc. Company. Even the Korean Tourism Bureau introduced kimchi in this way: especially from the end of 2002 to 2003, "SARS" occurred all over the world, but there was no case in Korea, so it was inferred that Koreans often ate kimchi.

3 kimchi can be beautiful.

Sung hoon Kim, chairman of Gwangju Kimchi Festival in 2009 and former Minister of Agriculture and Forestry of South Korea, said, "Do you know why there are so many beautiful women in South Korea? Why are their skin so good? Because they grew up eating kimchi. " He said, "If you want to grow old gracefully and have beautiful skin, go and eat kimchi."

Song Rongyu, a professor at the Kimchi Institute of Busan University, said that scientific research shows that substances such as lactic acid bacteria in kimchi can delay skin aging and lower cholesterol levels. "I want to tell foreign friends to eat more kimchi. Kimchi is low in calories and rich in fiber and vitamins. "

Koreans are also convinced of the beauty effect of kimchi, which may be one of the reasons why they like kimchi?

Perhaps more importantly, kimchi has a long history and brought cultural identity to Koreans.

Kimchi has a history of more than 3,000 years, and it has gone through several important stages:

It was introduced from China during the Three Kingdoms Period of Korea, and it was mainly pickled with bracken, bamboo shoots, straight glehnia, eggplant, cucumber and radish with salt, rice porridge, vinegar, distiller's grains and sauce.

During the Korean era, more fresh vegetables were added, and the planting techniques of vegetables were also improved. Fresh vegetables such as green vegetables, celery and bamboo shoots are added to kimchi. Pickled vegetable soup is salted with salt water and served with soup.

At the end of the Korean era, cabbage became the main raw material, and pepper revolutionized kimchi. By the end of the Korean era, due to a large number of cultivation, cabbage had become the main raw material more commonly used than radish, cucumber and eggplant. At this time, the introduction of pepper revolutionized the production of kimchi. Pepper is considered as an excellent condiment for making kimchi, because it can remove the fishy smell produced by fish when making kimchi, and make it colorful and appetizing, thus replacing the traditional method of pickling with salt from China.

Based on Koreans' love for tradition and tradition of "active protection", the long history of kimchi may also be one of the reasons why they have deep feelings for it.

This can be seen from the ubiquitous cultural propaganda and attention of Koreans to kimchi: kimchi festival, kimchi museum, kimchi cultural heritage application, and huge investment in kimchi research. ...