Kimchi originated in China. During the Wu Ding period of the Shang Dynasty more than 3,100 years ago, the working people of our country were able to pickle plums with salt for cooking.

It can be seen that my country’s salted vegetables should have originated from the Shang and Zhou dynasties 3,100 years ago. Kimchi has a long history and is widely spread. Almost every family can make it and everyone eats it. Several dishes of kimchi are even served at banquets.

According to the book "Essentials of Qi Min" by Jia Sixie of the Northern Wei Dynasty, there is a description of making kimchi. It can be seen that there was a history of making kimchi in our country at least 1,400 years ago. In the Qing Dynasty, people in southern and northern Sichuan also used kimchi as one of their dowries, which shows the importance of kimchi in people's lives. The craft of making kimchi is one of my country’s long-standing and exquisite culinary heritage. As early as 1,400 years ago, people were praising the unique flavor of Sichuan kimchi and summarizing the basic principles of pickling vegetables. It also proved that kimchi did indeed originate in China.

Types of pickles

1. Chinese pickles

Chinese salted vegetables should have originated from the Shang and Zhou dynasties 3,100 years ago. Kimchi has a long history and is widely spread. Almost every family can make it and everyone eats it. Several dishes of kimchi are even served at banquets. The commonly used pickling liquids in Chinese pickles can be divided into sour and salty and sour and sweet. The former tastes sour, salty, fresh and spicy. The main auxiliary ingredients used are salt, pepper, white wine, dried chili, and brown sugar, which are boiled with water. The latter tastes sour and sweet, and its main auxiliary ingredients are white sugar, white vinegar, salt, bay leaves and water.

2. Korean kimchi

Korean kimchi is generally popular in South Korea, North Korea and Korean areas in China. It is a kind of vegetable with vegetables as the main raw material, and various fruits, seafood and meat. Ingredients for fermented foods. The main ingredient is lactic acid bacteria, and it is also rich in vitamins, calcium, phosphorus and other inorganic substances and minerals, as well as more than ten kinds of amino acids.

3. Japanese kimchi

Although the modern internationally popular "Japanese kimchi" is also called "kimchi", it is not actually "kimchi" in the true sense. Basically It is a non-fermented salted dish. Japanese kimchi is obviously different from China and Korea in terms of taste and production. It is mostly made with natural pigments and soy sauce, and is mainly low-salt, low-acid, low-level fermented or non-fermented vegetable products.