Oppas who love kimchi are Korean or North Korean.

South Korea and North Korea are kimchi empires. They have had the habit of pickling kimchi from a very early age. Kimchi is a must-eat item on people’s dining tables almost every year. Of course, there are many kimchi delicacies in South Korea and North Korea, such as kimchi soup and kimchi dumplings.

, Natural pickling of kimchi is also a very troublesome process. The taste of kimchi pickled by each family is different.

Related information: "Korean kimchi" is a fermented food in the Korean Peninsula that uses vegetables as the main raw material, various fruits, seafood and meat, and fish sauce as ingredients.

The main beneficial factor component is lactic acid bacteria. It is also rich in vitamins, calcium, phosphorus and other inorganic substances and minerals, as well as more than ten kinds of amino acids needed by the human body.

Korean kimchi has all five flavors after eating. It can be eaten with rice or wine. It is easy to digest and refreshing. It can not only provide sufficient nutrition, but also prevent arteriosclerosis, lower cholesterol, eliminate excess fat and other diseases. Kimchi represents Korean cooking.

Culture, due to the geographical location of South Korea, winters are cold and long, and fruits and vegetables do not grow, so Koreans use salt to pickle vegetables for winter.

By the 16th century, chili peppers were introduced and widely used for pickling.

In fact, calling it "Kimchi" is an incorrect term. The real "Kimchi" refers to a lactic acid bacteria fermented delicacy popular in southwest China. Its production process is obviously different from that of "Korean Kimchi". The key point is exactly one

On the word "bubble".

A distinction should be made between these two delicacies.