Why do Koreans love to eat kimchi!

① It became a habit due to the choice of climate and geographical conditions

Affected by the Siberian air pressure, the winter in South Korea is long, cold and very dry. It is difficult for plants to grow in such a climate. In order to solve the problem of winter Due to the lack of vegetables, in order to store vegetables with high water content, Koreans came up with the method of pickling vegetables with salt and mixing them with various seasonings to eat, which led to the development of today's Korean kimchi. In the winter when there are no vegetables, kimchi is the most precious dish. In the old Korean era when life was difficult and materials were scarce, for the poor Korean people at the bottom, kimchi was a precious food that gave them life.

②It is nutritious and can even resist SARS

It can be seen from the detailed explanation of Korean kimchi that Korean kimchi is a kind of vegetable with vegetables as the main raw material, and various fruits, seafood and meat as the main raw material. The fermented food with ingredients is low in calories, rich in fiber, vitamins A, B, and C, and contains a kind of lactobacilli probiotic that is beneficial to the human body. It has been rated as one of the top 5 healthiest foods in the world by Time Warner's "Health Magazine" one. Even the Korea Tourism Organization introduced kimchi this way: Especially from the end of 2002 to 2003, "SARS" occurred around the world, but there was not a single case in South Korea. Therefore, it was inferred that it was because Koreans often eat kimchi.

③Korean kimchi can beautify

The chairman of the 2009 Gwangju Kimchi Festival and former South Korean Minister of Agriculture and Forestry Kim Sung-hoon said: "Do you know why there are so many beauties in South Korea? Their skin is beautiful. Why is it so good? Because they grew up eating kimchi,” he said. “If you want to grow old gracefully and have beautiful skin, go eat Korean kimchi.”

Pusan ??National University kimchi research. Professor Song Rongyu (transliteration) said that scientific research shows that the lactic acid bacteria and other substances in kimchi can delay skin aging and lower cholesterol levels. "I want to tell foreign friends to eat more Korean kimchi. Kimchi is low in calories and rich in fiber and vitamins."

Korean people also firmly believe in the beauty effects of kimchi. Perhaps this is one of the reasons why they love kimchi?

④The more important point may be the cultural identity that the long history of kimchi brings to Koreans

Kimchi in Korea has a history of more than 3,000 years. It has gone through several important stages:

It was introduced from China during the Three Kingdoms period of Korea. It mainly used bracken, bamboo shoots, adenophora, eggplant, cucumber, radish plus salt, rice porridge, vinegar, distiller's grains, sauce, etc. pickled.

In the Goryeo Dynasty, more fresh vegetables were added, and vegetable planting technology improved. Fresh vegetables such as leeks, water celery, and bamboo shoots were added to kimchi, and kimchi was pickled in salt water and eaten with soup. Soup.

At the end of the Joseon Dynasty, cabbage became the main raw material, and chili pepper revolutionized Korean kimchi. By the end of the Joseon Dynasty, due to large-scale planting, cabbage became the main raw material more commonly used than radish, cucumber and eggplant. The introduction of chili peppers at this time revolutionized the making of kimchi. Because chili can remove the fishy smell produced when making pickles from fish, and make the colors bright and appetizing, it is considered an excellent pickle condiment, thus replacing the salt pickling method from China. traditional method.

Based on Koreans’ love for tradition and the tradition of “active protection”, the long history of kimchi may also be one of the reasons why they have a deep affection for it.

This can be seen from the ubiquitous cultural promotion and attention Koreans attach to kimchi: kimchi festivals, kimchi museums, kimchi cultural heritage application, and huge sums of money spent on kimchi research...