Korea's lack of supplies, the old Korean era for the poor Korean people, kimchi is a precious food to give them life. Until now, what you can eat is basically imported, and the general public can not afford to consume.

Korean kimchi in the production method is basically the same, the first with salt sprinkled all over the vegetables and fruits or baskets, plus garlic, chili powder and other raw materials pickled. Because kimchi is fermented food, eat kimchi before meals, have the effect of improving appetite; pickled meat material with chili powder, can have a certain degree of assistance to beauty and skin care. Garlic, on the other hand, has an anti-bacterial effect and helps prevent cancer. Therefore, the Korean people believe that long-term consumption of kimchi is quite favorable to the body's physical and mental health.

Can be a kind of radish pickles steadily developed into our traditional Chinese culture means, in fact, with the location of Korea related. Korea has a long winter, the weather is very cold, suitable for melon and fruit growth and development of the season is more transient. Every year in the fall, Korean housewives have been busy preparing winter ingredients for their families in advance.

At first, vegetables and fruits such as cabbage, cucumbers, green onions and buckwheat were simply salted. After that, we could not be satisfied with just pickling with salt, but we added a variety of ingredients according to the different tastes of our family members, and even dried meat and seafood as an ingredient. As a result, there are various types of kimchi. The kimchi-making theme event in the fall of each year has also become a major theme event of the year for the Korean public.

The production of ulcers is likely to be related to the body of a vitamin deficiency called "u", this kind of vitamin u is only stored in the cabbage, green cabbage, green mesclun, broccoli and other fruits and vegetables made of kimchi, acid reflux people often eat kimchi, not only not easy to exacerbate the disease, but also conducive to the neutralization of acid, reduce discomfort. And stomach acid, reduce discomfort. People with high uric acid are mainly kidney function is not very good, diet should need to pay attention to do not have to "eat seafood and drink", blood uric acid rise and eat kimchi has no correlation. As for the buffering effect on the body's pH, the benefits of eating kimchi are indisputable. First of all, its alkaline properties are conducive to balancing the body's pH value.

The above is my answer for your reference, I hope it can help you.