Korean kimchi culture has a deep trace of Confucian culture in China. The word "Qu" appeared in China's Book of Songs, which was interpreted as sauerkraut in China's dictionary, and it was this pickled sauerkraut that was introduced to South Korea. It is mainly made of bracken, bamboo shoots, Adenophora adenophora, eggplant, cucumber, radish with salt, rice porridge, vinegar, distiller's grains and sauce. In the Koryo era, the cultivation techniques of vegetables were improved. Fresh vegetables such as kimchi, celery and bamboo shoots were added to kimchi, and sauerkraut soup was produced after being salted with salt water and served with soup.

In the Korean era, the production methods of kimchi began to be rich and the raw materials were more diverse. Because Korea is surrounded by the sea on three sides and is rich in aquatic products, various seafood such as fish, shrimp and crab are added to kimchi. By the end of the Korean era, due to a large number of cultivation, cabbage had become the main raw material more commonly used than radish, cucumber and eggplant. At this time, the introduction of pepper revolutionized the production of kimchi. Pepper is considered as an excellent condiment for making kimchi, because it can remove the fishy smell produced by fish when making kimchi, and make it colorful and appetizing, thus replacing the traditional method of pickling with salt from China.

Extended data:

The reason why Koreans love kimchi.

First of all, South Korea is located in the northern hemisphere, relatively far north, and the winter climate is relatively cold. Under such weather conditions, vegetables are difficult to grow in winter, and almost no one can eat fresh vegetables. Moreover, due to the small land area and insufficient land resources in Korea, the land where vegetables can be planted is even scarcer, and the demand for vegetables is large. Therefore, Koreans use their wisdom to store the vegetables harvested in autumn and pickle them in kimchi jars, which is not only delicious, but also more conducive to storage.

Secondly, there are many ways to eat kimchi. Kimchi is really a great delicacy in the world. It's delicious no matter how you eat it. It is not only delicious, but also convenient to make. As long as there are sauces such as jars and salt, kimchi can be easily made. Anyway, let's go back to eating kimchi. For example, when we cook, kimchi can be seasoned. When making noodles, kimchi can make noodles more fragrant, not to mention hot pot, rice and so on.

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