And we usually call the Korean kimchi is actually a generic term for kimchi made by Koreans.
Korean kimchi actually has many types, the most common is cabbage kimchi. They pickle the whole cabbage or half of it with salt, and after removing most of the water they mix together chili sauce, powder, dried as well as garlic, onion, etc., and then add ingredients such as radish green onion or even seafood, fish sauce, etc. and apply it to the cabbage, and then put it into a jar to keep it in a dark and cool place or in a special refrigerator.
Koreans have kimchi made from cucumber, radish, capers and even fruit in addition to cabbage kimchi. The most expensive kimchi is parcel kimchi, which uses a variety of seafood such as abalone, oysters, octopus and so on. A survey said the average Korean eats 35 kilograms of kimchi a year, which is a lot of money if you eat all of it.
The Koreans ate kimchi at the beginning of their lives. South Korea is located in northeastern Asia, latitude between 33 ° and 43 °, by the impact of the climate caused by the entire Korean Peninsula winter are very cold, and long, sometimes even -20 ° of cold weather. In this case, eating is a very serious problem, so the Koreans came up with the method of making kimchi to store vegetables with a lot of moisture, which slowly developed into the current Korean kimchi.
Besides these reasons, Korea's unique cultural tradition is also the reason why they love kimchi. Korean families basically have original kimchi marinades. These marinades are passed down from older women to their offspring, and some have been passed down from mother to daughter for nine generations. So kimchi in the hearts of Koreans have a special emotion.