Kimchi is a symbol of Korean culture, also being known as ”Kimchi Country". Kimchi has a strong and unique taste - some foreign tourists can't stand the taste of kimchi, but if you can eat it, you will win the sincere respect of local people. Kimchi is made of cabbage, red chili sauce and anchovy paste, it tastes spicy and sour. Koreans love Kimchi, and they can't live without it for every meal.
In the past, pickled kimchi would be placed in a dedicated kimchi jar, stacked and sealed layer by layer, then placed in a pre dug pit. However, the jar could only be buried to 2-4 days to ensure a constant temperature inside the jar and prevent the cylinder from freezing and cracking in the cold winter. Since the 1990s, with the invention of kimchi refrigerators, they have gradually replaced kimchi tanks and have been widely accepted by the public because they can stably maintain the temperature required for kimchi pickling.
Fermenting pickles over Winter is a family labour, and formed the custom of helping each other among neighbors while preparing winter food. This has become a unique food culture activity, and it also contains the important national culture in mutual assistance and exchange.
Because it is crispy, refreshing and appetizing, it is deeply loved by young people in China and around the world - but more importantly, it is very nutritious. During the fermentation process, it produces a large amount of lactic acid, which greatly suppresses the production of harmful bacteria. At the same time, it can also help suppress bacteria in the human body, aid digestion, lower cholesterol, and regulate physiological functions.
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