According to the Records of the Three Kingdoms, when the king of Shen Wen married the princess in 683, the betrothal gifts included soy sauce, soy sauce, sauces and other foods, indicating that fermented foods were very popular at that time. That is to say, kimchi appeared in China under the name of Qu 3000 years ago and spread to China during the Three Kingdoms period. After the unification of Silla era and Koryo era, its production methods changed constantly. At that time, kimchi may mainly be pickled radish, kimchi and kimchi with radish as the main raw material. It is estimated that kimchi with Chinese cabbage and Chili powder as the main raw materials today began to be popularized after the middle period of Korea, when Chinese cabbage and Chili were introduced to China.
The following English:
It is inferred that Italy is Shen Cai, whose original pronunciation is "TINCHI" or "DINCHI", but later it was pronounced by "Jinchi" because of the small sound phenomenon, and later it was pronounced as "Kimchi". The earliest record of kimchi in China is China's "Three Kingdoms" (Yi Zhuan of Wei Huidong), which records that "Korean people are good at making fermented foods such as wine, sauce and gravy". Therefore, preserving fermented food has become a part of daily life at that time. According to the Records of the Three Kingdoms, in 683, the princess ordered the preparation of foods such as soy sauce, bean paste, sauced meat, etc., indicating that fermented foods were popular at that time. That is, kimchi appeared in China as "Zu" 3000 years ago, and was introduced to China in the Three Kingdoms period. After combining Silla era and Korea era, its production methods were constantly changing. At that time, kimchi may be mainly made of radish, pickles and kimchi. It is predicted that the pickles made of Chinese cabbage and pepper noodles today will mainly become popular in the future when Chinese cabbage and pepper were introduced to China in the middle of the Korean period.