Kimchi originates from China.

The production of Sichuan pickles has a history of one or two thousand years. According to textual research, pickles were called "Jing" in ancient times, and it is recorded in "Li of Zhou" that there was a pickle altar during the Three Kingdoms period. The "Qi Min Yao Shu" of the Northern Wei Dynasty records the method of making sauerkraut with cabbage. In Sichuan, the land of abundance, after long-term practice and summary by housewives, the craft of making kimchi has gradually been perfected, forming the current Sichuan kimchi.

Extended information;

Notes

1. The first key to making good kimchi is to find a well-sealed bottle or jar, which will help the kimchi water to ferment, and the pickled vegetables will be crispy and delicious without being so sour. The inner wall of the jar must be washed clean, and then dried with raw water, or simply scalded with boiling water.

2． Kimchi needs to be turned around quickly. The reason why the kimchi in the restaurant is delicious is because their kimchi is a "bath kimchi" (soaked at night and eaten in the morning and eaten in one day), which is dried when it tastes best. Therefore, if there are not many people at home, it is recommended to use a small jar or a large bottle for brewing.

If you use a bottle, check whether the sealant on the bottle cap is intact. When capping, cover the mouth of the bottle with a second layer of plastic paper or oil paper and tighten the cap tightly. The tighter the better.

3. It is best to use kimchi salt, which does not contain iodine, otherwise the kimchi will become soft and sour quickly. Otherwise, you need to add enough salt, but the disadvantage is that it is too salty.

Baidu Encyclopedia-Sichuan Pickles