Where did kimchi originate, and in which country did kimchi originate?

Korean kimchi originated from Dawan Town, Jiangbei County, Chongqing City (now Yubei District, Chongqing City), and the Tang Dynasty general Xue Rengui was sent to Goryeo (now South Korea) and settled in Goryeo (now South Korea). Many of his entourage are from Jiangbei County, Chongqing City, and they can make kimchi from their hometown, and from this time on, Chongqing kimchi entered South Korea, and several wars in South Korea allowed this dish to enter Korean civilian families. Historically, Korea has been an agricultural country, and rice has been a staple food since ancient times.

Nowadays, Korean cuisine includes a variety of vegetables, meat, and seafood, and fermented foods such as pickles (fermented spicy cabbage), hoisin sauce (pickled fish), and miso (fermented soy products) are the most representative foods in Korea and rich in nutritional value.

Kimchi is native to China and is tastier than Korea.

Of course, kimchi originated in China, but it spread to South Korea, because South Korea has nothing so-called popularity, that is, zombie culture is obviously European and American, but it is very popular in South Korea, as for the reason why people are chasing Korean kimchi because of Korean dramas, watching too many foreign dramas will always have a feeling of obsession with other countries, that is, taking TV dramas as reality, thinking that South Korea in real life is also as beautiful as in TV dramas, in fact, the difference between the two is 108,000 miles, and South Korea's construction is not as good as one percent of China's, It's all abandoned in China, and South Korea still holds it like a treasure, and of course Chinese kimchi is better than Korean kimchi, isn't it better than piracy?

I also have a lot of kimchi jars in my house. It tastes very good, hehe, Sichuan special kimchi.

China, of course.

Korean kimchi is not very delicious, not as good as our country, but their propaganda is strong.

There are a few kimchi jars in Wamen's house

In fact, Korean kimchi is not as delicious as Chinese kimchi

I guess it was improved from China

The standard saying is that in the Northeast dialect, collectively referred to as pickles, there is a kind of sour cabbage pickles that are used to refer specifically to Korean kimchi, which is an exclusive feature of the Xian people.

Sauerkraut originated in China,,, and sauerkraut is used to make pickles and cold vegetables, which is an exclusive feature of the Great Han Underworld.

The dietary characteristics of the Xian people are cold sauerkraut, raw sauerkraut, and our Liaoji black diet is also sauerkraut, but it is boiled white meat and sauerkraut fried vermicelli, we are cooked and eaten. This is the difference between the two regions of sauerkraut eating, although they all eat sauerkraut, but there is a difference,,, there is no difference in the same place is, the ancient customs, in winter, sleep on the fire, and raw water, no interest in tea.

Of course, the sauerkraut (pickles) in this area originated in Jilin Province, it is nothing more than a different way to eat sauerkraut, raw or cooked, there are no fresh vegetables in winter, you can only eat dried vegetables, or vegetables in the cellar, Korean kimchi, to put it bluntly, it is cold sauerkraut, we eat sauerkraut, fried vermicelli, or white meat and blood sausage,,, they don't have stir-fried vegetables, only miso soup to drink soup, the rest is all cold sauerkraut, , the recipe is quite different from ours,,, but the winter customs also have the same place, For example, they all sleep on the kang, drink raw water, and are not interested in tea.

The same is spicy cabbage, and the fresh people are eating cold sauerkraut, and we also imitate them to eat spicy cabbage, but our spicy cabbage is a pickle made of fresh cabbage in the cellar (can also be called cold cabbage).

As for the origin of pickles in Jilin Province, there is no way to verify, the ancient people all ate like that, at least two thousand years of eating

Hallyu influence: In recent years, Korean film and television dramas, Korean pop**, Korean film and television football and other stars and Korean small commodities have blown a strong Korean trend whirlwind in China, South Korea has created a very good image in China through the spread of culture, this Korean wave has a particularly strong influence on young people aged 20-30, Korean Wave not only drives Korean culture, but also drives Korean food culture, at present, the demand for Korean food is gradually growing.

Growing demand for foreign cuisine: With the development of industry, people's living standards and incomes have improved, the demand for eating out will increase, and friends gatherings and business meetings are not limited to Chinese restaurants, but now people are looking for different, unique or exotic restaurants such as Western, Japanese or Korean cuisine. However, whether it is Western food or Japanese food, Chinese food is not very acceptable in taste, and Korean food is the most accepted cuisine by Chinese customers among foreign cuisines.

So when people want to invite friends and family to dinner, Korean cuisine is the first choice for foreign cuisine.

Competition is not fierce, profits are high: Most Chinese do not understand the technology of Korean cuisine, so it is difficult to open a Korean restaurant, and there are still few Korean restaurants in China, and the competition is not fierce. However, the competition in Chinese restaurants is fierce, operating costs are getting higher and higher, and profits are decreasing.

Korean food has a lower cost of ingredients than Chinese food. Because Korean food is simple to make and does not require many chefs, the operating expenses are much lower than that of Chinese food, and the profit is higher than that of Chinese food.

The taste is suitable for Chinese: Korean food is very popular among all ethnic groups everywhere, in China, the United States, Europe, Australia, people of different ages and races. Out of all the types of Korean cuisine, Korean barbecue is the most popular and has the widest range.

Who doesn't have a kimchi jar yet?

The origin of kimchi is in China, because in China's "Book of Songs" and "Qi Min Yaoshu" these two works, there are mentions of kimchi and its production method, more than 3,000 years ago, at present, the pickles are mainly divided into Chinese kimchi, Korean kimchi. To preserve kimchi, put it in a crisper to keep it out of the air, and then put it in the refrigerator.

Kimchi originated from**.

1. Introduction to the origin.

Kimchi originated in China, in the Shang Dynasty more than 3,000 years ago, people would use salt to pickle green plums and other foods, and in the "Book of Songs" and "Qi Min Jujube Chaos Technique", there are also records and production methods of kimchi, which can prove that China is the origin of kimchi.

2. How to save it.

Kimchi is a food made by fermentation after marinating with salt, pepper and other seasonings, and its preservation time is longer, but in the process of preservation, the kimchi should be packed into a crisper box, sealed with plastic wrap, and then placed in the refrigerated layer of the refrigerator to avoid the kimchi from touching the air.

3. Variety introduction.

Kimchi is mainly divided into two types: Korean kimchi and Chinese kimchi, among which Chinese kimchi will use a variety of seasonal vegetables as raw materials, and the method of making stool stalls is simple and the production cycle is short, while Korean kimchi uses vegetables as the main raw material, and is matched with fruits, seafood and other ingredients, and the production process is complex and the cycle is long.

Kimchi originated in China. As one of the countries with the most abundant vegetable resources in the world, China began to grow and cultivate vegetables as early as 7,000 years ago. Kimchi, as a fermented vegetable food, has a long history and profound culture in China, and it is recorded in various literatures.

History of Kimchi:In the Wuding period of the Shang Dynasty 3100 years ago, there was the world's earliest prototype of kimchi in China - salted vegetables, that is, vegetable products made of vegetables as raw materials and directly salted with salt, which is also the first step in the production of kimchi now.

In the Qin and Han dynasties, Xu Shen's "Shuowen Jie Zi" clearly stated that the sauerkraut is also. It refers to a food made by adding salt and rice to melons, fruits and vegetables, and it is also the world's first special word for kimchi.

Originating in China, Paob Horse Lead Vegetable is a vegetable that has been fermented for a long period of time.

After pickling and seasoning, vegetables have a special flavor that many people eat as a common side dish, as long as they are fiber-rich vegetables or fruits, they can be made into kimchi.

Further information: Kimchi mainly relies on the fermentation of lactic acid bacteria to produce large amounts of lactic acid, rather than relying on the osmotic pressure of salt to inhibit spoilage microorganisms. Kimchi uses low-concentration brine, or a small amount of salt to pickle a variety of fresh and tender vegetables, and then fermented by lactic acid bacteria to make a pickled product with a sour taste, as long as the lactic acid content reaches a certain concentration, and the product is isolated from the air, the purpose of long-term storage can be achieved.

The salt content in kimchi is 2 to 4 percent, making it a low-salt food.

All kinds of seasonal vegetables, such as cabbage, cabbage, radish, pepper, celery, cucumber, vegetable beans, lettuce and other hard roots, stems, leaves, and fruits can be used as raw materials for making Chinese kimchi. Kimchi has been making kimchi in China for more than 3,000 years.

Yes. In Korea's kimchi culture, there are deep traces of Chinese Confucian culture. In the Chinese Book of Songs, the character "菹" appears, which is interpreted in Chinese dictionaries as sauerkraut, and it was this pickled sauerkraut that was introduced to Korea.

It is mainly pickled with bracken, bamboo shoots, sea cucumbers, eggplant, cucumbers, radishes plus salt, rice porridge, vinegar, sake lees, sauce, etc. In the Goryeo period, vegetable cultivation techniques improved, and fresh vegetables such as chives, water celery, and bamboo shoots were added to kimchi, and kimchi soup was served with soup after being marinated in brine and served.

In the Joseon Dynasty, kimchi began to be made in a variety of ways, and the raw materials became more diverse, and because Korea was surrounded by the sea on three sides, there was an abundance of seafood, and various seafood such as fish, shrimp, and crab began to be added to kimchi, and by the end of the Joseon Dynasty, due to the abundance of kimchi, cabbage became the main ingredient more commonly used than radish, cucumber, and eggplant due to mass cultivation. At this time, the arrival of chili peppers revolutionized the production of kimchi. Because chili peppers remove the fishy smell of fish kimchi and make them bright and appetizing, they are considered an excellent kimchi condiment, replacing the traditional method of salting them in China.

No.

China's earliest poetry collection "Book of Songs" has the verse "Zhongtian has a house, the territory has a melon is peeled is a flower, and the emperor is dedicated". Lu and melon are vegetables, and "peeling" and "菹" mean pickled processing.

This shows that at least 3,100 years ago in the Wuding period of the Shang Dynasty, the working people of our country could use salt to soak plum for cooking. It can be seen that the salted vegetables in China should be earlier than the Book of Songs, and should have originated in the Shang and Zhou dynasties 3,100 years ago. Kimchi has a long history and is widely spread, almost every family can make it, everyone eats it, and even a few dishes of kimchi are served at a banquet.

It was originally from this, just looking at the historical background, South Korea has existed for less time than China, and even the costumes are given by our God, and the costumes are documented, and they don't recognize them, but the historical facts are there.

Kimchi originated in China.

The earliest birthplace of kimchi is in China, which can be traced back to 3,100 years ago. In the Shang and Zhou dynasties 3,100 years ago, there was kimchi, and it also appeared in the Book of Songs, which was a dish pickled by working people with salt. Kimchi contains many varieties, not only cabbage, but also some other vegetables, as long as it is a vegetable, it can eventually become kimchi, so China is the earliest origin of kimchi, not a stick country.

Korean kimchi is a product of a special era and geographical environment. As we all know, South Korea has a high latitude and long and cold winters, which makes it difficult to grow other vegetables, and at this time, the only Chinese cabbage that can fight the cold has become the best vegetable choice for Koreans in winter. In order to keep the Chinese cabbage longer, I came up with the method of preserving it by pickling.

Although it was out of desperation at first, kimchi gradually became the most indispensable home-cooked food in every household in Korea, and it has become one of the most popular foods in Korea. In the minds of Koreans, kimchi is an absolute healthy food. Kimchi is fermented for a long time to produce a large number of lactic acid bacteria, which help digestion, maintain intestinal health, prevent constipation, provide vitamins, etc.

As a result, kimchi has also been ranked as one of the top five health foods in the world by the World Health Organization.

Find some references in authoritative ** and academic articles, in fact, there is a poem in "Xiaoya Xinnanshan" in the "Book of Songs" "Zhongtian has a lu, and Xinjiang has a melon." It is to peel and dedicate the emperor to the ancestors. The "菹" in it is the meaning of sauerkraut, which proves that at that time, China had the production process of pickles.

Zheng Yunrong, director of the Beijing Agricultural Trade Center, once said in the article "Kimchi (Kimchi) - Korea's Representative Traditional Fermented Food": 1300 years ago, during the Three Kingdoms of the Korean Peninsula, Chinese pickles were introduced to Korea, and combined with the continuous development of the Korean people's eating habits, it evolved into today's Korean kimchi. These are all well-founded, but they still can't give an accurate answer.

The most representative food in Korea is definitely kimchi. With the single product of kimchi in the field of world cuisine, and successfully applied for the world's intangible cultural heritage, I have to say, it is really powerful, there are more people who like to eat, and people who love to eat are even more in love.