Can you eat kimchi when you have diarrhea

It's best not to eat it, as it may worsen your symptoms.

Reasons why Koreans eat kimchi every day:

The first one is the reason for the location, the location of Korea is the main reason why Koreans love to eat kimchi. Because in Korea, they are generally very cold. It's not winter.

In Korea, even if it is a very dry and cold plant, it is impossible to feed it, so they have enough vegetables to provide the calories that their body needs in winter, so it is difficult for them to leave kimchi.

The second reason is their nutrition and physical health. Then their kimchi is also made from vegetables. Their other foods are also proportional, and then put in until these foods are fermented, and they are very low in calories, they are also very rich in vitamins, and there is also a lot of fiber.

And they say that Korean kimchi is also a very healthy food.

The third reason is that they can be beautiful. Because it has a kind of lactic acid bacteria and other locations in it, it can delay her **aging. It also plays a certain role in beauty, so many people like to eat kimchi very much.

Although Korean kimchi is just a food, but in their hearts he has exceeded the amount of a food, it is not just a food, but a culture, just like we Chinese celebrate the festival, eat dumplings, Lantern Festival, eat rice balls, Dragon Boat Festival eat rice dumplings. It represents a strong sense of national belonging and identity, so Koreans also have a unique love for kimchi.

South Korea is a country very close to us, many people have been to South Korea, Jeju Island in South Korea is a very famous tourist location, and it is visa-free for China, we know the most about Koreans like to eat kimchi, so do you know why Koreans like to eat kimchi?

A survey once done by the ** department of South Korea showed that every year Koreans eat 900,000 tons of kimchi, whether they drink porridge or rice, drink wine or drink soup.

South Korea is located in the northeast of Asia, affected by the climate, the entire Korean Peninsula is very cold in winter, and the time is very long, sometimes even -20 low temperature weather, in this case, eating has become a very serious problem, so Koreans came up with a way to make kimchi to store watery vegetables, and slowly developed into the current Korean kimchi.

South Korea's unique cultural tradition is also the reason why they love to eat kimchi, Korean families basically have the habit of making the original marinade, these marinades are passed on by the older generation of women to their descendants, and the way that mothers pass on their daughters, some have been passed down for 9 generations, it is conceivable that kimchi has a special emotion in the hearts of Koreans.

Koreans are not born with a love of kimchi, and there are always a few sad reasons.

Let's start with a map of South Korea:

South Korea is located between 33° and 43° north latitude, and at the same latitude, there are roughly the Balkan countries of Europe, northern Italy, southern France, Shandong, and western Japan. The Korean Peninsula is much colder than these countries and regions in winter, with temperatures as low as minus 20 in the hinterland.

South Korea has a land area of 10,000 square kilometers, but two-thirds of it is mountainous, and the proportion of plains accounts for less than 20%, which also leads to the lack of development of animal husbandry in South Korea. If animal husbandry is not developed, there is no meat to eat, and the residents have to eat vegetarian food. (I finally understand why Hanwoo is so expensive, and scarcity is expensive).

The main ingredients of kimchi, cabbage and radish, are sown in autumn and harvested in early winter, with large yields, hardiness and easy storage. In the era of food scarcity and underdeveloped agricultural technology, cabbage became the only green vegetable to eat throughout the winter. In order to survive the whole winter, people choose to store the cabbage in the cellar or pickle it into kimchi when the temperature drops below -5, so that it can be stored for a long time.

Just as Weilong is no longer just a spicy strip for us, kimchi is no longer just a side dish for Koreans, but has been sublimated into a unique tradition and culture, and has become an indispensable part of Korean life.

In many traditional Korean families, the original marinade of a jar of kimchi can even be passed down to nine generations: great-grandmother to grandmother, grandmother to mother, mother to daughter-in-law, and from mother to daughter-in-law, from generation to generation. Therefore, real Korean kimchi is called "family affection pickled with mother's love", and the more years pass, the stronger the flavor.

Today, some Koreans still retain the tradition of pickling kimchi themselves. Before the winter, housewives buy a lot of vegetables and various ingredients, and on the days when pickles kimchi, the whole family goes into battle, and even mobilizes relatives and neighbors to help if they are short of manpower. During the break, the housewives gather together and eat steamed pork wrapped in freshly made kimchi, and usually on such days, a bowl of refreshing rice wine is served to comfort the hard work.

In the process of pickling kimchi, it not only prepares food for the winter, but also gives housewives an opportunity to connect with relatives and friends, forming a unique food culture.

There are many fairs, exhibitions, and seminars about kimchi in Korea that aim to preserve and develop kimchi culture. In 2013, South Korea** submitted an application to UNESCO for the Intangible Cultural Heritage of Humanity of "Kimchi and Wintering Kimchi Culture", and on December 5 of the same year, it was successfully inscribed on the UNESCO List of Intangible Cultural Heritage of Humanity. On the same day, South Korea** held the Korean Kimchi Culture Festival in Gyeongbokgung Palace, Seoul, set up a number of booths to promote kimchi from various places, and carried out Korean kimchi pickling experience activities to promote Korean kimchi culture to domestic and foreign tourists.

The location of the country in South Korea, the reason why they like kimchi so much, most of the reason is their geographical location, affected by the Siberian atmospheric pressure, the land of South Korea is very cold, this situation is not in winter, the weather in South Korea is very dry and very cold, and the plants they grow are also difficult to survive, so when it comes to winter, they want to have a lot of food to give them ** energy. They must be inseparable from kimchi.

The so-called one side of the water and soil to raise one side of the people, different regions have their different characteristics, especially in terms of diet, the difference is even more obvious. When it comes to food, the most distinctive feature is South Korea, and in Korea, the most prestigious food is kimchi, and almost every meal is inseparable from kimchi. Meals are served with kimchi, noodles are eaten with kimchi, and even kimchi is added to the soup.

Kimchi is like a universal ingredient, shuttling through various cakes and dishes, and has become a deep-rooted food culture in Korea.

However, nowadays, South Korea has a highly developed social economy, and kimchi has become an inseparable part of the Korean diet after generations, even to the point that "I don't miss a meal". Koreans who love kimchi have done a lot of research on kimchi, and studies have shown that kimchi is very flavorful. It is rich in nutrients and has many benefits for the human body, which makes Koreans who had to eat kimchi in the first place very excited.

The reason is simple: due to the high latitude of South Korea, the winter is very long, and the climate is cold, so the season when vegetables can grow is relatively short. In order to avoid the lack of vegetable ingredients in winter, it is related to the historical environment. In the past, Korea was very poor, and kimchi was the best and easiest way to go with it.

And kimchi is a good match for any diet. If you eat sweet potatoes, corn, potatoes, and kimchi, you won't have gas.

It's also good to eat greasy food. In addition, the winter in Korea is long. In winter, there are no vegetarian dishes to eat. Therefore, every household makes a lot of kimchi before entering the winter to prepare for the winter.

Kimchi is an indispensable part of Korean life. Kimchi is a fermented food, and studies have shown that lactic acid bacteria are produced during its fermentation process.

It is good for human health and improves immunity. At present, many Westerners recognize it. From a nutritional point of view, Korean kimchi.

In addition to Chinese cabbage, the main ingredient of the production is a variety of green leaves with leaves.

vegetables and root vegetables such as turnips, leeks, chives, cucumbers, etc. Depending on the taste, meat or seafood can also be used as an adjunct, and kimchi can be made in different flavors by different people. Kimchi contains some vitamins that the body needs.

and probiotics that can aid digestion.

Therefore, it has certain benefits for human health. However, because a lot of salt and sauces are added in the production process, the salt or sodium content is very high, so it should not be eaten often. And taking only kimchi with rice every day can easily lead to malnutrition.

Yes! South Korea eats kimchi also because the geographical location of South Korea is not very good, in addition to the sea area, there are very few things grown in its inland area, and many things are relatively lacking, however, from ancient times to the present, their most common vegetable is cabbage, in this regard, they have evolved in the long history of eating, this practice has become a kind of their representative work from the very beginning of food and clothing to the present, and it has slowly become a well-known one, just like something like a festival, just like we make dumplings, It has become a traditional food that they not only love to eat, but have made it a daily habit, which is why Korea loves to eat kimchi.

A survey once done by the ** department of South Korea showed that more than 95% of people eat kimchi every day, and more than 60% of Koreans eat kimchi three times a day, and Koreans eat 900,000 tons of kimchi every year.

And the Korean kimchi we usually call is actually a general term for kimchi made by Koreans.

There are actually many types of Korean kimchi, and the most common one is Chinese cabbage kimchi. They salted the whole cabbage or half a cabbage, and after removing most of the water, they mixed the chili paste, powder, dried cabbage, garlic, onion, etc., and then added radish onions, even seafood, fish sauce and other ingredients to spread on the cabbage, and then put it in a jar and kept it in a dark and cool place or in a special refrigerator.

In addition to Chinese cabbage kimchi, Koreans also have kimchi such as cucumbers, radishes, and shepherd's cabbage, and even kimchi made with fruits. The most expensive is the wrapped kimchi, which is served with abalone, oysters, octopus and other seafood. According to a survey, a Korean eats an average of 35 kilograms of kimchi a year, and it would be a lot of money to eat all of them.

Koreans also had a bitter heart when they first ate kimchi. South Korea is located in the northeast of Asia, with a latitude between 33° and 43°, and the climate affects the entire Korean Peninsula to have cold winters for a long time, sometimes even as low as -20°. In this case, eating is a very serious problem, so Koreans came up with a way to make kimchi to store vegetables with a lot of water, and slowly developed into the current Korean kimchi.

In addition to these reasons, Korea's unique cultural traditions are also the reason why they love to eat kimchi. Most Korean households have kimchi original marinade. These marinades are passed down by the older generation of women to their offspring, and some of them have been passed down from mother to daughter for nine generations.

So kimchi has a special emotion in the hearts of Koreans.

Kimchi is nutritious and good for the body, so Koreans love to eat it, and there must be kimchi at every meal.

There are also many types of kimchi, and it is not necessary to use cabbage as the main ingredient.

If you leave kimchi for a long time and eat it like this, and you feel that the taste is too strong, then you can make kimchi broth and put meat soup on it, which tastes good. Kimchi is a kind of casual food that can be stored for a long time after fermentation. In the past, Koreans would prepare a lot of kimchi for the winter in place of fresh vegetables.

To this day, Korean housewives prepare a lot of kimchi for winter between the end of November and December. This national event is known as the Kimchi Festival in South Korea. Red peppers, which were introduced from Europe through Japan in the 17th century, had a great influence on Kimchi in Korea.

Today, there are 160 varieties of kimchi from different regions and materials. It has become the most basic side dish on the Korean dinner table. In addition, it is also the main ingredient for kimchi soup, kimchi pancakes, kimchi fried rice, and kimchi ramen.

In order to create new flavors of kimchi, people are experimenting with various methods. Today, kimchi is loved by people all over the world because of its nutritional value and disease prevention effects.

As the saying goes, one side of the water and soil nourishes the other side, and each region must have its own different eating habits.

Koreans eat kimchi from the time of the "Han River Miracle", the most prosperous period in Korean history, when the economic level of South Korea was quite backward, and the people often did not have enough to eat. Therefore, at that time, there was an urgent need for some food that could quickly fill the stomach, and was easy to store, and preferably had a relatively rich yield, so kimchi came into being.

When it comes to how to make kimchi, it's actually very simple. It is to clean all the cabbage, put the peppers and cabbage together in a certain proportion and pickle them. When it is fully marinated and flavorful, it can be eaten, and because there is a lot of seasoning in the cabbage, it is very convenient to store.

It can be said that kimchi is a food that bears witness to the hardships of Korean life. Therefore, even though the level of economic development has improved little by little, kimchi has always been regarded as an indispensable food in the lives of the Korean people.

If you go to a large or small restaurant in Korea, you will definitely be recommended to eat kimchi, and even if you don't order it, the restaurant will give you a small plate. It is also a must-prepare snack when eating at home, and if you don't eat it, it's like you're missing something. Until now, many grandmothers in Korea still know how to pickle kimchi with just the right taste, and they will pickle a lot of it every year and send it to their children's homes.

However, people born after 80 years are not very good at pickles, and most of them will go to the supermarket to buy some that have already been made, and they can eat them directly after they buy them. Not only that, but Koreans also process kimchi to export it all over the world, and now you can see kimchi with "Imported from Korea" on the shelves of supermarkets in China.