In fact, Korean kimchi is widely known for being translated into kimchi, but compared with the traditional Sichuan kimchi in China, the key difference between the two is the word "pao".
Sichuan pickle pays attention to soaking in production, and pickle jar is almost the "standard" of every kitchen in Sichuan. Kimchi pays attention to pickling in production, that is, a little pickling. Sichuan pickles not only keep the true colors of fresh vegetables, but also taste more crisp than fresh vegetables. Pickles fermented by lactic acid bacteria are slightly sour and delicious, which is helpful for digestion.
The principle of kimchi is the same as that of pickles in northern China, but it is different in material selection. It is a fermented kimchi, and the correct name can be understood as "Korean kimchi".
Previously reported-UNESCO warned South Korea not to publish false reports.
Before the results of the evaluation were announced, the Korean media reported in advance that "Korean kimchi has been included in the list of intangible cultural heritage of mankind by UNESCO", which UNESCO denied and said:
Intangible cultural heritage refers to various forms of traditional cultural expressions that exist in intangible forms and are closely related to people's lives, such as oral traditions, traditional performing arts, folk activities, ceremonies and festivals. Kimchi is a specific food, so far no specific food has been included in the list of intangible cultural heritage of mankind.
UNESCO also said that only the overwintering kimchi culture was included in the candidate list, excluding kimchi. If kimchi is listed as a human heritage, it is likely to be used by merchants. UNESCO also warned the South Korean government that if South Korea continues to report the confirmation of kimchi application, it will become more difficult to apply for the future.
The above contents refer to He Xun News-the Chinese translation of kimchi is officially named "Qi Xin": the meaning is announced.