We are no longer surprised that Li Ziqi was besieged by Korean netizens for making kimchi. There are still many differences between Chinese and Korean kimchi, which are specifically reflected in the following points. Today's human problems are cultural problems. In order to solve today's human problems, we need to carefully evaluate the cultural ways in which the world is organized in all possible cultural realms. Food culture is part of culture. The dietary system in food culture is a cultural mechanism that meets the basic nutritional needs of humans. At present, driven by the tourism industry, food with national characteristics and local characteristics has become an indispensable part of cultural tourism and has become a new economic growth pole driving local economic development.

Sichuan kimchi is a traditional lactic acid fermentation seasoning food, mainly made by every family. Sichuan pickles have a long history and unique taste. Sichuan pickles are essential for the seasoning of many Sichuan dishes, such as pickled fish, fish-flavored eggplant, etc. Sichuan pickles enjoy a high reputation and are an integral part of Sichuan cuisine. This dish has a beautiful appearance, bright color, rich aroma, salty, sweet, sour and spicy, crispy, tender and delicious. In Sichuan, almost every family makes their own pickles, and each family must have one or even several pickle jars.

Specific process, cleaning: soak vegetables in water to remove sludge and impurities. Use a knife to remove the inedible parts and cut them vertically or horizontally into small pieces or slices, depending on the different characteristics of the various vegetables. Air drying: Place the vegetables cut into small pieces or slices in a clean and ventilated place (preferably in the sun) to dry until there are no water droplets on the surface. Soak in the jar: Place the dried vegetables into the Sichuan pickling jar along with the pickling brine, which must be soaked to submerge the vegetables. Lactic acid fermentation: Since vegetables contain lactic acid bacteria, fermentation will occur naturally over time. After the kimchi is cooked (the ripening time depends on the different characteristics of various vegetables, ranging from half a day to a few days), take it out and mix it with chili oil, MSG and pepper according to personal taste.

Korean kimchi is a fermented food with vegetables as the main raw material and various fruits, seafood and meat as raw materials. Not only is it delicious, it's also nutritious. It is an essential appetizer on the Korean table. The taste and nutrition of kimchi are different in every home. There are many types of kimchi in Korea. In spring, it can be divided into radish kimchi and cabbage kimchi. In summer, it can be divided into cucumber kimchi and radish kimchi. In autumn, it can be divided into spicy cabbage and pickled radish. In winter, it can be divided into various kimchi. Korean kimchi is world-famous and has a unique flavor. Kimchi is also a necessary food in every Korean family. Like Sichuan, kimchi is a traditional lacto-fermented condiment that is often homemade.

Kimchi is very popular in Korea. Housewives are proud of the deliciousness of kimchi, and even kimchi is a must-have at state banquets. Due to differences in fermentation degree, raw materials, containers, climate and technology, the flavor, aroma and nutrition of pickles are also different. In Korea, every family has its own way of making kimchi and its own taste. Of course, Korean kimchi has successfully entered the international market. Now there are many large-scale kimchi manufacturers in South Korea, with a large annual output. The main ingredients of kimchi are cabbage, radish, radish, eggplant, cucumber, pepper, lettuce, etc.