Kimchi is a fermented food with vegetables as the main raw material and various fruits, seafood and meat as ingredients. It is not only delicious and refreshing, but also rich in nutrients. It is an indispensable main appetizer on the Korean table. A popular saying among Koreans is that "rice without kimchi (Korean: kimchi) is not prepared for Koreans."

The taste and nutrition of kimchi produced by each family are different. There are many types of kimchi in Korea. According to the season, it can be divided into radish kimchi and cabbage kimchi in spring; cucumber kimchi and radish kimchi in summer; spicy cabbage and pickled radish cubes in autumn; and various kimchi in winter.

The taste, aroma and nutrition of kimchi are also different depending on the degree of fermentation of kimchi, the raw materials used, the container and the weather, and the craftsmanship. In Korea, every family has its own unique preparation method and taste.

The main ingredients of kimchi include cabbage, radish, radish, eggplant, cucumber, pepper, lettuce, etc. Secondary ingredients include soybean sprouts, pepper leaves, sea cucumbers, sea celery, pumpkin, pears, green onions, leeks, chestnuts, pine nuts, frozen pollack, pheasant, chicken, sole fish, flounder, cuttlefish, shrimp, grapefruit, sticky rice, Squid, croaker, hairtail, wild garlic, etc. Ingredients include chili powder, garlic, ginger, onion, salt, sugar, sesame, etc. Fish sauces include shrimp sauce, hairtail fish sauce, Changhu sauce, yellow croaker sauce, etc.

In general, "The difference between Korean kimchi and Korean kimchi lies in the raw materials" - Korean spicy cabbage has one more ingredient than North Korean spicy cabbage, which is fish sauce. Of course, the production process and ingredient list of Korean spicy cabbage are different in different regions. As for our Zongjiafu kimchi, although it is produced locally in Beijing, the equipment, production formula and raw materials are all produced using authentic Korean traditional techniques.

But everyone has different tastes. I prefer Korean kimchi.