Speaking of kimchi, many people will talk about our kimchi and kimchi from Korea. In fact, there is also a kind of sour kimchi from Europe, which is called "the three largest kimchi in the world". Pickled pickles are rare in Europe, and many people often eat kimchi in Korea and Sichuan. So what's the difference between Sichuan kimchi and Korean kimchi? Which one tastes better?
Let's start with kimchi. The practice of kimchi in Sichuan is relatively simple, mainly soaking various ingredients with salt, pepper and water. In a completely closed environment, through the fermentation of pure anaerobic lactic acid bacteria, a unique flavor and taste are formed. As long as you ensure that the whole process is free of water and oil, you can eat it in a day or two and in a week and a half. The taste is crisp and refreshing, and it can be hot and sour.
Pickles in Sichuan need all kinds of raw materials. Almost all green vegetables can be used as pickles, and radishes, cucumbers, cabbages, celery, cowpeas, children's vegetables and even ginger, garlic and peppers can be used as pickles. Because it is in a pure anaerobic environment, the salt is slightly less, the content of beneficial bacteria is high, and the nitrite is less, which is also helpful for digestion.
Let's talk about Korean kimchi first. Korean kimchi is mainly made of cabbage-flavored raw materials, with apples, pears, sea salt, Chili noodles and other ingredients, fermented by lactic acid bacteria in facultative anaerobic environment. Taste sour and refreshing, unique flavor. However, because it is fermented in facultative anaerobic environment, it contains no water and high salt content, and the nitrite content of kimchi is relatively high.
But strictly speaking, Korean kimchi is more like a kind of "kimchi". Because there is no need to soak in liquid, the Chinese cabbage is pickled with salt first, and then all kinds of ingredients are made into sauce and evenly coated on the Chinese cabbage for pickling and fermentation. There is no need for a closed environment, and it is all produced at one time, and the production cycle is relatively long. This is not like Sichuan, where kimchi can be soaked while eating.
These are the differences between Korean kimchi and Sichuan kimchi, each with its own characteristics. Sichuan pickles are bright in color, sour and refreshing, appetizing and greasy, which is helpful for digestion. Kimchi is rich in flavor, sweet and sour, and very delicious. There is little difference in nutrition between the two, and Sichuan kimchi is slightly better. Personally, I prefer kimchi. What's the difference between Sichuan kimchi and Korean kimchi? Which is better? After reading it, you will understand and increase your knowledge.
It's good to eat Korean kimchi once in a while, but if you eat it often, it will be richer and better to eat Sichuan kimchi. However, as the saying goes, "A thousand people have a thousand Hamleys in their eyes", and everyone has different tastes and likes. Which do you prefer, Sichuan kimchi or Korean kimchi? Welcome to leave a message to express your views.