Kimchi is another name for kimchi or kimchi, which can also be called kimchi. It is incorrect to call it "kimchi". Authentic "Kimchi" refers to a delicious food fermented by lactic acid bacteria, which is popular in some provinces and cities in southwest China. Its production process is obviously different from that of Korean kimchi, with the emphasis on the word "bubble". Two kinds of delicious food should be distinguished.

Korea used to be an agricultural country in history, and rice has been its staple food since ancient times. Now, Korean cuisine includes all kinds of vegetables, meat, seafood and so on. And fermented foods such as kimchi (fermented spicy cabbage), seafood sauce (pickled fish) and soy sauce (fermented bean products) have become the most representative and nutritious foods in Korea. The biggest feature of Korean table culture is that all dishes are served at one time. Traditionally, the number of side dishes varies from the next three dishes to 12 dishes according to different grades. The placement and layout of the dining table also vary greatly due to the type of cooking.

Gimjang refers to the Korean custom of pickling pickles in winter, which has been preserved for many years. Because most vegetables are difficult to cultivate in winter for 3~4 months, pickles are usually pickled in early winter. Pickle 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 nutritious. It is an indispensable main course on the Korean table. A popular saying among Koreans is that "rice without kimchi (Korean: kimchi) is not eaten by Koreans." South Korea is short of materials, so every meal is radish and cabbage, which is very single. The pickles produced by each family have different tastes and nutrition. There are many kinds of Korean kimchi, which can be divided into radish kimchi and cabbage kimchi according to the season in spring. Cucumber pickles and radish pickles in summer; Spicy cabbage and pickled radish in autumn; All kinds of pickles in winter. Because of the different fermentation degree, raw materials, containers, weather and technology, the taste, fragrance and nutrition of kimchi are also different.

Sichuan pickles can be roughly divided into two categories. One kind is called "bathing pickles", which means that the soaking time is short. Generally, brittle root vegetables or leaves with hard texture are selected, such as radish, lettuce, celery and children's vegetables. Generally, soak on the first day and eat the next day. The taste is crisp and delicious, and the salinity is appropriate; There is also a kind of kimchi used for seasoning, which is sour and salty after soaking for a long time, such as pickled pepper, soaked ginger, soaked cowpea, soaked radish and so on.