What do you think of Korean kimchi culture, can you tell us?

It is not to belittle the so-called "kimchi" culture in South Korea, but kimchi does reflect the embarrassment and hardship of Korean life since ancient times. The scarcity of agricultural species and fruits and vegetables greatly limited the range of the Korean people's diet, and the Korean Peninsula has been short of resources from ancient times to the present. Livestock is a precious agricultural treasure, and eating meat was a very great luxury in ancient times, and only the royal nobles could enjoy it.

Korean housewives are almost all experts at pickling kimchi, so the taste of kimchi is also called the taste of mother, and the kimchi pickled by mother's own hands is full of affection and warmth. Nowadays, with the increase in the number of female office workers, there are many families who buy kimchi at the supermarket, but in any case, kimchi is the most indispensable dish on the Korean table.

Their love for kimchi and their meticulous inheritance and development of kimchi culture are also their respect for their ancestors and respect for traditional culture. They pay attention to their traditional culture, know how to protect and inherit, when the Korean winter kimchi successfully applied for intangible cultural heritage, the Chinese were shocked, the importance of Korean kimchi culture and the inheritance and promotion of traditional culture has exceeded our imagination.

Not only do Koreans love to eat kimchi, but other foods also have kimchi flavors, kimchi hot pot, kimchi barbecue, kimchi-flavored potato chips, kimchi-flavored ramen, kimchi-flavored pizza and even kimchi-flavored hamburgers, etc., as well as the excellent combination of ramen with kimchi, kimchi is everywhere, it is no longer simply a dish, but has become a part of Korean life, inseparable.

It's just a food of daily life, but everyone eats it there, and every family makes it, and it slowly becomes a tradition and develops into the current kimchi culture, which is very good.

That thing is easy to make people lack nutrients and get cancer. I never eat kimchi or pickles. If it weren't for the poverty, because there was none, who put fresh greens and didn't eat them.

Kimchi is not only favored by Koreans but also loved by people all over the world, and in recent years, Kimchi has gradually appeared on the tables of countries around the world, and people share this healthy and delicious food.

Kimchi is more than just a food for Koreans, and the fact that they can't eat without kimchi shows that kimchi is already a part of their lives.

When it comes to South Korea, the first thing that comes to mind is their representative delicacy kimchi, and when it comes to kimchi, you can also think of Korea for the first time, and kimchi has been inseparable from their country.

Kimchi is a healthy food.

Poisonous. Because it is the product of open fermentation, it will breed a large number of harmful bacteria, and these harmful bacteria will produce harmful metabolites. Even high-temperature heating only kills harmful bacteria, not harmful products.

The history of kimchi dates back to the ancient Joseon period, when vegetables were salted in salted water in order to preserve them. Over time, kimchi gradually became a traditional food in the Korean Peninsula region. At the end of the 19th century, kimchi also became the royal food of the Joseon Dynasty, ** for members of the royal family.

To sum up, kimchi plays an important role in Korean culture. Whether from a historical, cultural, or nutritional point of view, kimchi is a highly admirable food. If you haven't tried kimchi yet, you might as well try it, and it might surprise you.

Kimchi plays an important role in Korean culture. First of all, kimchi is an integral part of the daily diet of Koreans. Whether at home or in a restaurant, kimchi is a must-have dish.

Secondly, kimchi is also an important food in traditional Korean festivals. For example, on festivals such as New Year's and Autumn Seoo in Korea, people prepare a variety of kimchi with different flavors to entertain guests. Finally, kimchi is also a cultural export from Korea.

With the spread of Hallyu culture around the world, kimchi has become a food that represents Korea and is being loved by more and more people.

Kimchi plays an important role in Korean culture. First of all, kimchi is an integral part of the daily diet of Koreans. Whether at home or in a restaurant, kimchi is a must-have dish.

Secondly, kimchi is also an important food in traditional Korean festivals. For example, on festivals such as New Year's and Autumn Seoo in Korea, people prepare a variety of kimchi with different flavors to entertain guests. Finally, kimchi is also a cultural export from Korea.

With the spread of Hallyu culture around the world, kimchi has become a representative Korean food, and it is loved by more and more people.

Koreans eat kimchi not out of love at first, but out of helplessness. But later, everyone got used to it, and then they took habit as love.

Korea is located in a bitterly cold region, and at the same latitude there are roughly the Balkan countries of Europe, northern Italy and southern France, the Caucasus states, Shandong, and western Japan.

For many reasons, the climate on the Korean Peninsula is much colder than in these countries and regions. Everyone must be familiar with the hardships of the volunteers during the Korean War because of the severe cold on the peninsula.

Even in the 21st century, when greenhouse cultivation technology has developed, South Koreans can only grow bananas, the cheapest tropical fruit, in greenhouses on Jeju Island (in winter, Koreans on the peninsula go to Jeju Island to escape the cold, and one of the popular tourist attractions is to visit bananas grown in greenhouses). Pineapples, mangoes, lychees and other fruits can only rely on foreign imports.

In such a harsh environment, there were no fresh vegetables to eat in the white winter, and even the Joseon royal family had to pickle all kinds of vegetables in autumn with salt (American red peppers brought by Portuguese merchants began to be used in the middle of the Joseon Dynasty), put them in clay jars buried deep in the earth, and wait until winter to eat.

In fact, as far as I know, people in the three eastern provinces of China before the century also used all kinds of pickled vegetables as their main vitamins in winter**.

In the Middle Ages, the Koreans called kimchi ( called Shen Cho ( called " It was around the late Joseon Dynasty that it began.

Until the beginning of the 20th century, Koreans used white radish or turnips to make kimchi, and today's kimchi became popular on the Korean Peninsula after the North Koreans introduced cabbage from Shandong, China.

Because the kimchi pickles that Koreans eat every day are different from those in China, for example, we put a lot of salt when we pickle them, while Koreans are only suitable for a small amount.

In terms of time, pickles in China generally take a long time and even some for decades, while the pickling time in South Korea is only half a month. The Korean pickling method results in less nitrite, more beneficial bacteria, and fewer other carcinogens.

In addition, Koreans eat kimchi every day, and the cancers that may be caused are not all cancers, but mainly stomach cancer, rectal cancer and other digestive system cancers.

Kimchi will produce a large amount of nitrite during the pickling process, because nitrite will combine with gastrointestinal amines to form nitrosamines after entering the body. And nitrosamines are indeed a carcinogen. As a result, the incidence of digestive cancers such as stomach cancer and rectal cancer is higher than that of other cancers in Korea.

Even though it is a less healthy diet for Koreans to eat kimchi every day, although the love of kimchi makes the cancer incidence in Korea high, it does not mean that the cancer mortality rate in Korea is also high.

And in terms of the seriousness of Korean people towards cancer, they are still doing quite well in this regard. Compared to China, cancer screening and physical examination in South Korea are relatively good.

And because of their habit of eating kimchi, they will also pay special attention to the examination of the digestive system, and strive for early detection and early **. Therefore, even though the incidence of cancer in Korea is high, the cancer mortality rate is relatively low.

Pickled products contain small amounts of nitrite, which has been shown to cause cancer. Therefore, if you eat a large number of pickled products for a long time, the incidence of stomach cancer will indeed increase, but it cannot be arbitrarily said that eating pickled products will definitely cause cancer.

I'm sure you've all seen that Koreans are very fond of eating all kinds of kimchi. So for such a kimchi, their usual average annual consumption is very high, such a quantity, and for such a problem, we can also see that it is very normal for Koreans to eat kimchi. And for such a kimchi, it is also a non-fried product, except for some little protein, there is not much harm.

Because kimchi in Korea is fast.

And they are a very fast-paced country, and the commuting time is very rushed, which causes them to work under a lot of pressure at this time. Therefore, during such a stressful period of work, they have no way to meet their diet, so they can also eat kimchi to slow down their time to a certain extent。After all, for them, the time to eat such a kimchi meal is indeed very fast, and it is also a big improvement for the quality and time of their work to be able to return to their office area as soon as possible.

It's more convenient to eat.

So for them, the pressure on their young people to work is very high, which causes them to work very hard. At this time, it takes a lot of time, and they usually need to eat such a kimchi when they stay up late, after all, the rest of the food is too wasteful of time. When we learned about such a problem, we also found that burgers and pizzas are European-style fast food.

For such ramen or kimchi, it is the most suitable type of quick meal for Koreans. <>

And for such a kimchi, it does taste good, and it makes Koreans feel very happy after eating it. There are also a lot of seasonings in such a kimchi, so they feel that such a kimchi is also very tasteful.

Because they belong to the island country, they don't have so many vegetables, so they have developed such a food culture, so they like to eat all kinds of kimchi.

Because Korea rarely eats vegetables, they need to supplement vitamins, and Korean kimchi is particularly delicious, and it goes well with food.

It is also because of the relative lack of materials in Korea, they have no other vegetables, so they can only eat all kinds of kimchi as vegetables in their lives.

Because you can keep vegetables for a long time in winter, you can eat them in winter.

Because Koreans are originally a small place with a lot of land, because they are reluctant to eat the vegetables they have bought for a long time, they pickle them as kimchi, so a tradition has been passed down, so 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 a country very close to us, many people have been to South Korea, South Korea's Jeju Island is also a very famous tourist destination, and it is visa-free for China. I believe that your circle of friends must be full of a lot of Korea**. There are also many Korean dramas that girls like to watch.

What we know the most is that Koreans love to eat kimchi.

How much do Koreans like 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. It's as exaggerated as if you can't live without kimchi.

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, which is a lot of money if you 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 families have a run-of-the-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 not only has a special birth process, but also a special taste that is endowed by culture and emotion. Kimchi with the "taste of mother" is also favored by Koreans. Of course, I still prefer Sichuan kimchi, which is sour and crispy.

Do you like to eat ** kimchi?