When it comes to kimchi, everyone will immediately think of Korean kimchi. Following the rising popularity of Korean dramas in China, Korean kimchi also stole the limelight for a while. For this reason, I specially tasted authentic Korean kimchi. Unexpectedly, after tasting it, I was disappointed. I didn't think it was anything special. It was completely salty and spicy.

This shows that Koreans really have nothing to eat. Throughout Korean dramas, past and present, apart from kimchi and miso soup, even a meal of dumplings has to be discussed and studied for several days. The emphasis on rareness and grandness is even greater than that of the Chinese New Year. Also, when you eat a meal of meat, you have to exclaim and exclaim for a long time, "Ah! I'm buying meat! What day is it today? How come I'm buying meat! It's great! I finally have meat to eat. I haven't eaten meat for several months. I don’t remember what meat tastes like! I’ve been feeling weak lately, and I’m thinking of buying some meat to replenish my energy. “If I have a few cucumber fish, I’ll be happy. Not only that, but Koreans have to sigh for a long time after eating instant noodles. For another example, kelp soup is the most common in our daily diet, but Koreans have to make a fuss over eating kelp soup and wait until their birthday to eat it.

Okay, now let’s get back to the topic. If we don’t talk about anything else, when it comes to kimchi alone, China definitely beats South Korea.

They are both kimchi, but the production methods are very different. Chinese kimchi is usually soaked in canned pepper salt water, without too many condiments, and has a completely pure and clear taste. Of course, it can also be customized according to personal preference. Add other condiments according to your preference. This is where Chinese kimchi has more room for flexibility and imagination than Korean kimchi. The production process is also much simpler and more convenient than Korean kimchi. Usually it can be taken out and eaten within three days in summer and one week in winter. Chinese kimchi not only maintains the original color of fresh vegetables, but also tastes crisper than fresh vegetables. The spiciness can also be adjusted according to personal preference. And the lettuce fermented by lactic acid bacteria is slightly acidic, which is delicious and helps digestion.

One day I ate a big pot of kimchi juice noodle soup, and suddenly I thought: I might as well set up a kimchi workshop and pickle a lot of kimchi. I immediately went to various shopping malls and shops in Fuzhou City and collected many pickle jars. I counted them one by one, 28 in total.

The next day, I got up early, cleaned all the jars and jars, made them clean and bright, and then put them in the sun to dry, and turned them over from time to time so that each side could get the warm sunshine. of shining. Immediately afterwards, I went to buy cabbage. I bought a lot of cabbage and rinsed the carrots under the faucet.

Put the washed vegetables in a dustpan first, and dry the water on the outside. The kimchi jar must also be dried before adding the cooked peppercorn salt water. After cooling, put it in the air to dry. For good cabbage, carrots, long beans, etc., try to let the water cover the surface of the vegetables. Finally, put a bowl lid on the mouth of the altar. Also, don't forget to fill the sink around the neck of the jar with clean water, which is used to block the air.

Because of the cold weather, the brewing time is longer than in summer. After about two weeks, I guessed it was almost done, so I opened one of the jars. Suddenly, a sour fragrance came out and immediately filled the whole room. The fragrance of kimchi swept into my cheeks unstoppably. , and then go straight from the tip of the tongue into the throat, a series of acid molecules drive straight in, penetrating more affectionately into the heart. I stretched out the tip of my tongue and licked it gently. Suddenly my body tensed up, my brows furrowed, and my tongue retracted, "It's so sour!" But it turned out that there wasn't enough salt in it, the taste was too bland, and the sourness was too much. It was sour. Deep down to the bones, the originally green vegetables have turned into a moon-white color, losing all their original crispiness. Their soft, caterpillar-like bodies have collapsed everywhere. Not to mention wasting so many fresh vegetables in vain, all the hard work and expectations were in vain. Then I had to spend more time cleaning up the residue than I did making it.

From then on, I just ate and never cooked. My mother can’t make kimchi as fast as I can eat it.