Where did kimchi originate?

Kimchi originated in China. During the Wuding period of Shang Dynasty more than 365,438+000 years ago, working people in China could pickle plums with salt for cooking. It can be seen that kimchi in China should be earlier than the Book of Songs and should have originated in the Shang and Zhou Dynasties 365,438+000 years ago. Kimchi has a long history and is widely spread. Almost every family will cook it, everyone will eat it, and even a few plates of kimchi will be served at the banquet.

According to Jia Sixie's Book of Qi Yaomin in the Northern Wei Dynasty, there is a narrative of making kimchi. It can be seen that China had a history of making kimchi at least 1400 years ago. In the Qing Dynasty, kimchi was regarded as one of the weddings by people in southern and northern Sichuan, which shows the position of kimchi in people's lives.

Extended data

Nutritional value of kimchi: The main raw materials of kimchi are all kinds of vegetables. Kimchi is rich in vitamins, calcium, iron, phosphorus and other minerals, and beans are also rich in protein. In the process of brewing, the temperature of vegetables is always kept at room temperature, and vitamins C and B in vegetables will not be destroyed. Therefore, the nutritional value of kimchi is higher than that of cooking.

Kimchi is rich in lactic acid, which can stimulate the digestive glands to secrete digestive juice and help the digestion and absorption of food. Eating kimchi regularly can increase the beneficial bacteria in the stomach, inhibit the pathogenic bacteria in the intestine, reduce the probability of suffering from gastrointestinal diseases and increase the body's resistance.

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