There are many kinds of pickles, and Chinese cabbage is not necessarily the main ingredient.
If kimchi is eaten like this for a long time, it feels too strong. You can make kimchi broth with meat in it, which tastes good. Pickle is a kind of convenient food that can be preserved for a long time after fermentation. In the past, Koreans prepared a lot of pickles in winter instead of fresh vegetables. Even today, Korean housewives will prepare a lot of kimchi for the winter between the end of June 165438+ 10 and February 65438+February. This national activity is called Kimchi Festival in Korea. /kloc-Red peppers introduced from Europe through Japan in the 0/7th century had a great influence on kimchi. Today, there are 160 kinds of kimchi with different materials from different regions. It has become the most basic side dish on the Korean table. In addition, it is the main raw material of pickle soup, pickle pancake, pickle fried rice and pickle Lamian Noodles. In order to promote the new taste of kimchi, people are trying through various methods. Nowadays, kimchi is being loved by people all over the world because of its nutritional value and disease prevention effect.