Why do Koreans like to eat kimchi?

First of all,It is a habit formed by the choice of climatic conditionsDue to the influence of Siberian air pressure all year round, the winter in Korea is particularly long and very dry, which is not conducive to the growth of plants.

However, vegetables are an indispensable part of daily life, so in order to solve the problem of not being able to eat fresh vegetables, Koreans came up with the idea of salting vegetables with a lot of water storage to preserve the freshness of vegetables, and gradually evolved into today's Korean kimchi. When winter comes, there are no fresh vegetables, and kimchi becomes the most precious food.

The second reason isKimchi is highly nutritiousNetizens who have eaten Korean kimchi know that the main raw material of Korean kimchi is vegetables, plus a variety of fruits, seafood and meat fermented food, this food contains less fat and low calorie content, but it is rich in fiber and vitamins, and kimchi has also been rated as one of the world's top five food safety by Health Magazine.

There are also some people in South Korea who say that kimchi can resist the SARS virus, and there were outbreaks of SARS virus all over the world from 2002 to 2003, but no one in Korea was infected, so some people speculate that this has a lot to do with the use of kimchi by Koreans. As for whether kimchi can resist the SARS virus? We don't know, but kimchi is very nutritious, which is recognized by everyone.

And then againKimchi has a long historyThis has become a culture in the minds of Koreans. Kimchi has evolved over 3,000 years, and Koreans' love for tradition is one of the reasons why they have a soft spot for kimchi.

In South Korea, people can see the cultural promotion and attention of kimchi everywhere, and there is also a kimchi festival kimchi museum in South Korea, and in 2013, South Korea's Ledong kimchi culture was also selected as an intangible cultural heritage, which shows how much importance Koreans attach to tradition.

In order to solve the problem of lack of vegetables in winter, in order to be able to store vegetables with a lot of water, people came up with the idea of salting vegetables, and the North Koreans called this practice Shencai.

This should be the custom of every local person, just like the people of Tohoku like to eat pasta.

The reason is very simple, because the stool is located at a high latitude in Korea, the winter is very long, the climate is cold, and the season for vegetables to grow is relatively short. In order to avoid the lack of vegetable ingredients in the winter season, this 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 the lactic acid bacteria produced during its fermentation process are good for human health and improve immunity. At present, many Westerners recognize it.

From a nutritional point of view, in addition to Chinese cabbage, the main ingredients for kimchi production are various leafy greens and root vegetables, such as radish songs, 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 help digestion, so 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!

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.

Because the land area of South Korea is not very large, a lot of food is imported, and it is relatively expensive, only kimchi is cheaper, so they are also used to eating kimchi, and the kimchi technique is particularly good, so they will take it so well and love kimchi.

The original leakage of terrain and word of mouth, the land return and rent of Koreans and their tastes will make them very heavy taste, and they will always eat kimchi in their daily life, and every dish will be equipped with it.

Because Koreans actually prefer salty flavors, and kimchi is a traditional meal in their country, kimchi can be paired with a lot of food.

Because kimchi is a Korean specialty, it is also made through some secret methods, and it is a cuisine that Korea pays more attention to.

Because Koreans like to eat kimchi salt, mainly because Korean kimchi is easy to make and delicious, everyone likes to eat kimchi.

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 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.

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.

Korean kimchi is a fermented food with vegetables as the main raw material, made of various fruits, seafood and meat as ingredients, the main ingredient is calcium lactate, as well as rich vitamins, calcium, phosphorus and other inorganic substances and minerals and more than ten kinds of amino acids required by the human body by Time Warner Health Magazine in the United States as one of the five healthiest foods, at the same time, according to scientific research, the lactic acid bacteria and other substances in kimchi can delay aging and reduce cholesterol levels.

Nowadays, some Koreans still maintain the tradition of making kimchi themselves, and before the winter, housewives buy a large number of vegetables and various ingredients, and on the days of pickling, the whole family gathers relatives and friends to make kimchi.

In their spare time, the housewives gather together and eat steamed pork wrapped in prepared kimchi, often accompanied by a bowl of refreshing rice wine.

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.

This is because their eating habits are different. In other words, most Koreans like to eat kimchi, which has a lot to do with their regional environment and their eating habits.

The reason why kimchi is so popular is that it has a very delicious taste, and it is also very rich in nutritional value, containing a variety of vitamins and trace elements, which can play a positive role in the absorption, digestion and peristalsis of the stomach and intestines.

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. In Korean food culture, kimchi can be said to be a necessity, almost three meals a day, and kimchi is inseparable from every meal. Not only that, but kimchi can be cooked in a variety of ways in the hands of Koreans, so you won't get tired of eating it.

South Korea has a small land area, more material dependence on imports, ** is high, few resources, and relatively short of materials, kimchi can be stored in winter, and it is a food that can be preserved slowly becoming popular, so Koreans love to eat kimchi.

Because of the climate and land problems, South Korea grows fewer vegetables, and the vegetables generally eaten are imported from our country.

The climate in South Korea is similar to that in Northeast China. The winter I went to, there were very few vegetables. It's summer, and there's not much vegetables in the fall. Cabbage is the main vegetable. By marinating just to survive the winter.

Kimchi (pickle) is a common side dish, with cabbage, Chinese cabbage, radish, etc. as raw materials, pickled with a small amount of salt, and then fermented by lactic acid bacteria, the flavor of pickles around the world varies according to different practices, among which Chinese Fuling mustard, French pickles, German sweet and sour cabbage are known as the world's three major pickles.

Korean vegetables are relatively scarce, so they pickle the vegetables and eat them slowly

Koreans like to eat kimchi since childhood, and the way to make kimchi there is very authentic.

Hello! Habitual due to the choice of climate and geographical conditions Affected by the Siberian air pressure, Koreans have a long, cold and very dry winter, which makes it difficult for plants to grow in such a climate, so in order to solve the problem of lack of vegetables in winter, in order to be able to store vegetables with a lot of water, Koreans have come up with salted vegetables and mixed with various spices.

Because the place is poor, you can only eat cheap things.

The Korean Peninsula is one of the most poor peninsulas on earth with scarce materials, except for the mountainous areas with scarce precipitation, there are only river valleys and the Han River Plain with limited flow that can be cultivated. (Even modern Korea is in a state of food shortage per capita, and if you leave Japan and the United States without cheap food**, there will be a famine immediately.)

Therefore, their traditional local ingredient is only kimchi, which comes from China and can be preserved for a long time, and this tradition has been formed for hundreds of years.

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.

If you can't escape, it's better to get high - kimchi dish "promotion".

Over the course of several centuries, Korean kimchi has undergone a period of transformation from nothing to something, from blandness to redness.

Korean kimchi originated in Jiangbei County, Chongqing (now Yubei District, Chongqing). During the Tang Dynasty, the general Xue Rengui was sent to Goryeo (present-day Korea) and made his home there. At that time, among his entourage were people from Jiangbei County, Chongqing, who could make kimchi from his hometown, and since then Chongqing kimchi has entered South Korea.

Once you start, you can't stop. In the 13th century, people on the Korean Peninsula began to pickle various kinds of kimchi. The politician and poet Yi Kyu-pao of the Goryeo period once mentioned in a poem, "Radish is placed in sauce, which is suitable for three months of summer, and pickled in salt can be used for winter."

It can be seen that in the Goryeo period, people began to pickle radish kimchi.

During the Joseon Dynasty, kimchi production methods began to be abundant, and the ingredients became more diverse. South Korea faces the sea on three sides, and there are plenty of aquatic products, so people have begun to add various seafood such as fish, shrimp, and crab to kimchi. However, adding seafood to kimchi inevitably produces a fishy smell, and the introduction of chili peppers to the Korean Peninsula in the early 17th century not only perfectly solved the problem of fishy smell in kimchi, but also improved the taste and color of kimchi.

As a result, chili peppers are considered an excellent kimchi condiment, replacing the traditional salted recipe that came from China.

Kimchi has become more than just a side dish for Koreans, but has become 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.

There are many fairs, exhibitions, and seminars about kimchi in Korea that aim to preserve and develop kimchi culture.