Why is kimchi the national dish of South Korea?

Because the supplies are not abundant enough.

First of all, in terms of geographical location, the climate and environment of South Korea and the Northeast of our country are similar.

For example, even the Chinese cabbage in the Northeast of our country is still a particularly major vegetable, and the sauerkraut is made of Chinese cabbage. (I'm from the South, and now I'm in the North.) The sauerkraut in our south is mainly made of mustard greens, and I feel that the ones in our south are more delicious).

Not to mention South Korea, if you are in a tight position, you will mainly eat kimchi in winter. (The cost of greenhouse vegetables is high).

Therefore, our country relies on a vast territory, rich resources, and excellent living conditions. (Can't eat greens in the north in winter?) Send it over to the south! ）

And a country like South Korea is really congenitally deficient.

In addition to the popularity of kimchi, there are other aspects that also reflect this.

For example, many tropical fruits, such as bananas, pineapples, and mangoes, are very expensive in Korea.

To be honest, I still feel bad about the insulting word "kimchi country". (And in South Korea, they have made such a thing as a kimchi museum themselves, and I feel that I still have an inferiority complex, and I forcibly think that this is a good thing).

After all, when a country lacks resources, the hardship of its people is not something to be happy about.

In fact, this question is very simple, if a country only has cabbage, then cabbage will also become the national dish.

It's easier to understand by analogy. There are more than 40 boys in our class, and there is only one girl, and no matter how good-looking this girl is, she has become the class flower.

Another example is that I only cook from fried eggs, so this is my specialty.

The geographical conditions in South Korea are actually very bad, so there are very few fruits and vegetables there, and cabbage is the most common dish there.

In addition to this, cabbage is a very easy thing to preserve. Especially after the kimchi is made, this kimchi can greatly solve the problem of Korean things, so Korea exclusively eats kimchi.

The reason why Koreans are now so famous for making kimchi is because they go out of their way to recommend kimchi. If there is no fruit in a country and there is not much food, then he must have something that he can get his hands on!

Kimchi solves the problem of food and clothing for Koreans, and it is very appropriate for Koreans to choose kimchi as their national dish and make him famous all over the world.

When you think of kimchi, you only think of Korea? In fact, the top spot of the "Kimchi Suzerain" has been occupied!

Kimchi is Chinese. The earliest birthplace of kimchi is in China, which can be traced back to 3,100 years ago. And it also appeared in the "Book of Songs", which is 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.

According to the book "Qi Min Yaoshu" by Jia Siqian of the Northern Wei Dynasty, there is a description of making kimchi, which shows that at least 1,400 years ago, there was a history of making kimchi in China. In the Qing Dynasty, the folk of southern and northern Sichuan also regarded kimchi as one of the dowries, which shows the status of kimchi in people's lives. The craftsmanship of kimchi is one of the long and exquisite culinary heritage of our country.

Kimchi is declared as an intangible cultural heritage of humanity

Park Young-geun, director of the Cultural Heritage Utilization Bureau of the Korea Cultural Heritage Agency, said that in addition to kimchi, it is also necessary to apply for a "kimchi culture" that is pickled and eaten. In this way, we can spread the traditional Korean food culture to the world. The Agency for Cultural Heritage plans to amend the law so that items that do not have a holder can be designated as important intangible cultural heritage.

South Korea** set up a committee to prepare for the inscription of "Korean food" on the World Heritage List because the "food culture" of France, Mexico, and the Mediterranean have all been inscribed on the list of intangible cultural heritage, and the competition for "food culture" between countries is becoming increasingly fierce. South Korea has 11 UNESCO Intangible Cultural Heritage of Humanity, and there is no food culture among them.

The above content reference: Encyclopedia - Kimchi.

Kimchi originated in China, but kimchi is also found in Korea. China's earliest collection of poems, "The Book of Songs", has the verse "There is a house in the field, there is a melon in the field, it is a peel or a mushroom, and the emperor is dedicated to the ancestor". Lu and melon are vegetables, and "peeling" and "菹" mean pickled processing.

According to Han Xu Shen's "Shuo Wen Jie Zi", "those who have cabbage are also sauerkraut". The Book of Commerce. The "Description" records that "if you want to make a soup, you only have salt and plum", which shows that at least 3,100 years ago in the Wuding period of the Shang Dynasty, Chinese working people could use salt to soak plum for cooking.

In addition to nitrites, it is also necessary to pay attention to whether the additives used exceed the standard when making and eating kimchi. In production, preservatives are often exceeded, saccharin exceeded, sulfites are exceeded, etc. Compared with nitrite, although the toxicity of these additives is very small, after all, it exceeds the national standard and should be a substandard product.

Korean kimchiKorean kimchi is a fermented food that uses vegetables as the main raw material and various fruits, seafood and meat as ingredients in Korea, North Korea and Korean ethnic areas of China. The main ingredient is lactic acid bacteria, which is also rich in vitamins, calcium, phosphorus and other inorganic substances and minerals, as well as more than 10 kinds of amino acids required by the human body.

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.

You eat pickles, not real pickles,,, real pickles mean cold sauerkraut,,, that is, pickles are sour, stored in cold salad for a few days, and then eaten, which is equivalent to using sauerkraut to make pickles or cold vegetables.

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

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.

Kimchi is available in both China and South Korea.

There are kimchi all over the world, and the flavor is also different due to different local practices, among which Fuling mustard, French pickled cucumber, and German sweet and sour cabbage are known as the world's three major kimchi.

Kimchi that has been prepared is rich in lactic acid bacteria, which can help with digestion. However, there are certain rules for making kimchi, such as not touching raw water or oil, otherwise it is easy to spoil, etc. If you accidentally eat contaminated kimchi, you are prone to diarrhea or food poisoning.

Notes:

There are also some food safety issues in the fermentation process of kimchi, the most noteworthy of which is nitrite. Vegetables are crops that are easy to accumulate nitrate, and in the fermentation system, the nitrate in vegetables will be reduced in large quantities, resulting in the accumulation of nitrite in fermented vegetables, and nitrite will cause a variety of harm to the human body.

Nitrite poisoning usually manifests itself in three types: after nitrite enters the human body, nitrite oxidizes the normal hemoglobin in the human blood to methemoglobin, which reduces the oxygen-carrying capacity of the blood, resulting in methemoglobinosis; Nitrite synthesizes nitrosamines in the body and induces cancer; Causes glomerular hypertrophy of the renal glands.

If you choose a good variety of vegetables, master the pickling process, and ensure good hygienic conditions, nitrite can be controlled within a safe range, but it should not be eaten too much.

The above content reference: Encyclopedia - Kimchi.

If you want to say **, it must be China, there was a kimchi method in ancient China, and it was later spread to Korea.

Kimchi is originated in China, but kimchi is not one of the mainstream cuisines in our country, but it is one of the foods that many people like to eat in Korea.

When it comes to kimchi, Korean people think that kimchi is their own unique food culture, but it is not. Kimchi was available in the Sichuan region during the Shang and Zhou dynasties, so to a certain extent, kimchi originated in China. There is a big difference between kimchi in China and South Korea, South Korea mainly uses Chinese cabbage as the main raw material, but in China, everything can be pickled.

When it comes to Korean kimchi, spicy cabbage catches everyone's eye, because whether it is in a restaurant or on the table, you can always see spicy cabbage. In addition, when the Korean people arrive in a certain season, they will pickle several large buckets or several large pots of kimchi for use, and for the Korean people, kimchi is an indispensable part of their lives. However, Chinese people eat kimchi, and do not drink it as their staple food, but in the morning or evening, as an appetizer or side meal, most of which are mainly spicy, sweet and sour.

And according to the corresponding news, it can be learned that many kimchi in South Korea are imported from China, so China is also the largest kimchi country. Because Koreans prefer to eat sweet and spicy food, most kimchi is mainly sweet, salty and spicy. In addition, Korean kimchi is also infused with fish sauce and garlic, so it has a pungent taste.

Every household in South Korea also has a separate refrigerator to store kimchi, but this is not the case in China, where kimchi is usually pickled when the weather is cold, and most of the raw materials at this time are turnips, cowpeas, and salted vegetables. <>

I believe that through the introduction, everyone has a corresponding understanding of Chinese and Korean kimchi, but I still prefer to eat Chinese kimchi, because you can soak when you want, and you can also pickle different kimchi according to everyone's taste. For example, many restaurants will have sour radish, which is very appetizing and very easy to eat, and when the weather is hot, eating two sour radishes can make you appetite without any pungent taste.

I think kimchi originated in China, because according to many facts, it has been proved that Chinese kimchi is the ancestor of Korean kimchi; The difference between Chinese and Korean kimchi is that Chinese kimchi is more refreshing and crisp, and it is pickled with salt and sugar, while Korean kimchi is selected to add many other substances, and the taste is more complex.