It is understood that Korean kimchi is very popular, in South Korea with a population of 50 million people, two million tons of kimchi to be consumed every year. More than half of them are homemade, and only about 680,000 tons circulate on the market. In other words, China's kimchi in the circulation of Korean kimchi market, accounting for more than 40%.

Korean kimchi is made with a lot of care, with a wider selection of raw materials, in addition to the addition of chili powder produced locally in South Korea, usually adding seafood, meat, rice paste, fruits, and other ingredients, with a lower salt content, as well as efficient lactic acid fermentation.

Split the whole cabbage in half vertically, spread ingredients such as hot sauce, garlic and scallions plus mashed shrimp and seafood juice evenly on each slice of cabbage, and then layer it into the kimchi freezer for storage. It tastes sour and crisp, and is refreshingly cool and appetizing.

Expanded:

Korean researchers say that eating kimchi reduces new crown

The Yonhap News Agency reported on April 3 that the World Kimchi Research Institute, together with a research team led by asthma expert Jean Bousquet of the University of Montpellier in France, conducted a ****similar study that showed that the materials used to make kimchi -- cabbage, chili peppers, garlic, and other ingredients -- can be used to make kimchi, and that the kimchi can also contain a variety of other ingredients. -The nutrients contained in cabbage, chili peppers and garlic regulate the body's antioxidant system and play a positive role in reducing the symptoms of new coronavirus infections.

Busquet noted that kimchi is rich in antioxidants, which are very effective in easing the symptoms of the new coronavirus. Kimchi may be responsible for the lower mortality rate and fewer severe illnesses among Korean patients with NKV.