First of all, there are three ways to pickle vegetables, one is pickles, but pickles, and the other is pickles. Although our kimchi is called the same as the so-called "kimchi" in Korea, the actual operation and principle are different. One: Pickled vegetables: vegetables pickled with salt. Is pickles, also refers to some pickles. The raw materials and auxiliary materials needed for pickling pickles are very simple. This is the difference between pickles and pickles and pickles. Two: the characteristics of pickles: pickles contain nitrite, which is why pickles make many people flinch. The content of nitrite in pickles was not high in the first two days, but it reached its peak on the third to eighth day, and began to decline after the ninth day, and basically disappeared after 2 days. Therefore, pickled pickles generally take a short time within 2 days, and long pickles should be pickled for one month before they can be eaten. Manual detoxification. After pickled into pickles, it can be boiled in water for 2 minutes or exposed to sunlight for 3 minutes before eating, or washed with hot water, which can remove the residual nitrite in pickles to some extent. Not all vegetables are suitable for pickling pickles. For example, some vegetables contain a lot of water, so they are afraid of being squeezed and pressed, and they are easy to rot. Like ripe tomatoes, they are not suitable for pickling. Some vegetables contain a lot of fiber, such as leek. Once pickled, only crude fiber is left, which has little nutrition and tastes tasteless. There are also some vegetables that are eaten in a single way, such as lettuce, which is suitable for raw food or soup, fried food and stewed food are not good, and it is not suitable for pickling. Therefore, pickles should be preserved with varieties that are resistant to storage, pressure and squeezing, and have solid meat quality, such as Chinese cabbage, radish, kohlrabi and Yugen (kohlrabi). Three: Kimchi and its characteristics: Kimchi is a fermented vegetable for long-term storage. Generally speaking, as long as it is a vegetable or fruit rich in fiber, it can be made into kimchi; Such as cabbage, Chinese cabbage, carrots, white radishes, garlic, shallots, cucumbers, onions and so on. Vegetables have a special flavor after pickling and seasoning. Kimchi is rich in lactic acid bacteria, which can help digestion. However, there are certain rules for making kimchi, such as not touching water or oil, otherwise it is easy to rot and so on. If you eat contaminated kimchi by mistake, it is easy to have diarrhea or food poisoning. In addition to the purpose of pickling, pickles also have the purpose of seasoning, which is different from pickles that are pickled only with salt. Four: pickles: vegetables pickled with sauce or soy sauce are pickles. However, in modern times, it is also preserved with soy sauce and shrimp oil. In addition, "pickles" are often mixed with pickles in daily use. Almost all vegetables can be made into pickles. Different from pickles, pickles get rid of the means of pickling vegetables only with salt and have a richer taste. The taste of pickles varies greatly from region to region. For example: Beijing: pickled with yellow sauce, such as radish in Beijing sauce, cucumber in sweet sauce, snail in sweet sauce, black vegetable in sweet sauce, melon in sweet sauce, ginger sprouts in sweet sauce, lotus root slices in sweet sauce, eight treasures in sweet sauce, coriander in sweet sauce, melon in sweet sauce and mixed pickles. The most famous pickles producer is Liubiju. Jiangsu: Zhenjiang pickled radish head, spicy and oily Chinese cabbage, and milk cucumber. Shanghai: mixed vegetables, salted radish head, white sugar pumpkin. Sichuan: Sauced kohlrabi. Liaoning: Cucumber wrapped in Shenyang sauce and cucumber in Jinzhou shrimp oil. Hunan: Zhuzhou mixed vegetables. Heilongjiang: Harbin soy sauce dishes. Guizhou: Baihua pickles. Taiwan Province: Preserved vegetables. Five: sauerkraut, pickled mustard tuber and plum vegetables: in addition to the pickles, pickles and pickles mentioned above. Vegetables are pickled in plum, sauerkraut and pickled mustard tuber. The following is a brief introduction: 1. Plum cuisine: Plum cuisine, also called dried plum or dried mildew, is a traditional cooking material in China. It is made from the stems and leaves of potherb mustard or other mustard varieties by salting and air-drying. One is named after it was made in the rainy season in the south, and the other is moldy mildew. From the taste, there are "sweet plum vegetables" and "salted plum vegetables". Commonly used in Shanghai cuisine, Zhejiang cuisine and Cantonese cuisine. Famous traditional plum vegetable producing areas are Shaoxing, Zhejiang Province, Huizhou, Guangdong Province, etc. 2. Sauerkraut: It belongs to pickled vegetables and is mainly popular in China and East Asia. Pickled sauerkraut is made of leafy vegetables with good toughness, such as Chinese cabbage, mustard, sherry red and cabbage. There are different varieties due to different raw materials, and the taste of each variety is quite different. Sauerkraut is called "dried sauerkraut" after dehydration or air-drying. There are similar foods in Germany and the United States, which are called German sauerkraut. Because sauerkraut and pickles are very similar in production, sauerkraut contains high nitrite, so it should be thoroughly washed and soaked before eating, and should not be eaten in large quantities for a long time. The incidence of digestive tract cancer (also known as esophageal cancer) is high in areas where sauerkraut is the only dish in the whole winter and water is scarce, which may be related to sauerkraut. Three: mustard tuber: mustard tuber is a common pickled vegetable, which can be used as an ingredient in cooking or eaten directly, especially in breakfast, with porridge or noodles. The raw material of mustard tuber is stem tumor mustard, which is the size of a boxer. When eating, it is usually cut into silk. The famous mustard tuber producing areas are Fuling in Chongqing and Ningbo in Zhejiang. It is called "mustard tuber" because it needs to be squeezed out of vegetables by pressing method during processing. Six: Finally, by the way, "Kimchi". Korean kimchi is basically the same as Chinese kimchi, that is, fermented food with vegetables as the main raw material and various fruits, seafood and meat as ingredients. However, the biggest difference between Korean kimchi and Chinese kimchi is that Korean kimchi uses "fish sauce", while Chinese kimchi does not! The use of fish sauce is an essential thing in Korean kimchi, which is why the sour and hot kimchi in China is the most different from Korean kimchi. In Korea, almost every family makes fish sauce by itself, but people in China don't eat it, but it is sold in big supermarkets, about 8-2 bottles, mostly Thai fish sauce.