Korean vegetables have soared Chinese kimchi to rescue soldiers. Why do Koreans love kimchi so much?

Science Fiction Network, September 21 (Qin Yingying) According to the Yonhap News Agency reported on September 20, affected by extremely high temperature, heavy rain, typhoon and other extreme weather, recently Korean vegetables have reduced production sharply and prices have skyrocketed. One is 45 yuan) one, nicknamed "golden cuisine". South Korea's "Asian Economy" said that the price of cabbage was "sitting on the rocket", and Chinese kimchi became savior.

Kimchi has a very long history. In our daily life, we can also see that there are many people who like to eat kimchi and middle -aged and elderly people. Even if the pace of life in the city is getting faster and faster, some people are willing to take their leisure time. Time carefully prepare raw materials, study its procedures to make kimchi, and taste its taste.

During the Wuding period of the Shang Dynasty 3100 years ago, my country appeared in China the earliest kimchi prototype -salted vegetables, that is, vegetable products made of vegetables as raw materials and directly salted with salt. step. In the Qin and Han dynasties, Xu Shen's "Said the Words" clearly proposed that those who are sauerkraut.蔬 蔬 refers to the food made of salt and rice in fruits and vegetables. It is also the first special word for kimchi in the world.

Archaeological discovery In the late Western Han Dynasty, my country has already had molded kimchi -specific pottery tanks. From the appearance, it is no different from the jars we use now. "Eating" Su Dongpo not only likes kimchi, but also makes kimchi by himself. To the Qing Dynasty, the varieties of kimchi are not only colorful. South Sichuan and Northern Sichuan folks also use it as one of the dowry, set up a new altar, and hang red green. This custom.

Chinese food ingredients are rich in resources, and different regions will marinate the local ingredients. In some places, if a large amount of radish is produced, it will use radish kimchi, and places that are prone to garlic will also marinate garlic kimchi, cucumber kimchi, curly cabbage kimchi, and so on.

The spicy cabbage in Korean kimchi has a layer of red pepper powder formed on it. In terms of kimchi type, because Korean seafood resources are rich, there are not many weeks in vegetable kimchi. Waiting for kimchi food.

Why do Koreans like to eat kimchi? Kimchi was a food born in early people to eat vegetables in the early days. It extended the shelf life of vegetables. In fact, it is because South Korea has not had sufficient food resources to meet the food needs of winter, and it will be marinated with Chinese cabbage in winter. Now it has evolved into one of their eating habits.

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