Introduction: When it comes to kimchi, many friends who like kimchi can think of the world's three major kimchi, namely Korean kimchi and sour kimchi in Europe, as well as kimchi in Sichuan, China. They are all very famous. Some friends wonder, what is the difference between Korean kimchi and Sichuan kimchi?

First, the difference in ingredients The biggest feature of Sichuan kimchi is its rich types of ingredients. As long as it is a green vegetable, almost all of it can be made into Sichuan kimchi. For example, cucumber, celery, radish and cowpea, and even pepper and garlic can all be used as raw materials for Sichuan pickles. However, kimchi mostly uses cabbage as raw material, which is the spicy cabbage we often see in Korean dramas.

Second, the pickling method is different. The practice of Sichuan kimchi is relatively simple and worthy of the name? Bubble? Dish Because to make it, just put the ingredients in a sealed container, add pepper, salt and appropriate amount of water. The whole process should avoid no raw water and no oil. Moreover, the pickling time of Sichuan pickles does not need to be very long, and it can be as fast as one or two days and as slow as two weeks. And Korean kimchi is more focused on? Pickling? With sea salt, apples, pears and Chili noodles, the whole process does not need to add water. First, the cabbage is salted out of water, and then all kinds of ingredients are made into sauce and coated on the cabbage for pickling and fermentation. It is fermented by lactic acid bacteria in anaerobic environment. There is no need for a closed environment like Sichuan kimchi. Moreover, the production cycle is longer than that of Sichuan pickles.

Third, the taste and nutrition are different. These two kinds of kimchi have their own different characteristics. Sichuan kimchi is sour, crisp and refreshing, which is more greasy and can help digestion. Korean kimchi has a sweet and spicy taste and is very delicious. Sichuan pickle uses a little less salt, and because it is in a purely anaerobic environment, the content of nitrite is relatively small. However, the kimchi environment in South Korea is facultative anaerobic, with no water and high salt content, so the nitrite content is slightly higher. In terms of nutrition, Sichuan kimchi has a slight advantage.

Everyone's taste is different. If some people like sweet and spicy food, they may prefer kimchi. Some people like sour and crisp taste, so they prefer Sichuan kimchi.