What are the functions or far-reaching significance of kimchi?

Kimchi represents Korean cooking culture. Kimchi has a history of more than 3,000 years, and it is said that it was introduced into Korea from China. Because South Korea has a cold geographical location and a long winter, there are no fruits and vegetables, so Koreans use salt to pickle vegetables for the winter. In the16th century, the imported peppers were widely used to pickle pickles. There are more than 200 kinds of Korean kimchi, all kinds of vegetables can be pickled, and even fruits, fish and meat can be pickled into various styles of kimchi, which is numerous, spectacular, unique in flavor and different in style, and has aroused people's love.

Pickle is a fermented food with vegetables as the main raw material and various fruits, seafood and meat as ingredients. It is not only delicious and refreshing, but also has a aftertaste in the hot and sour, which is rich in nutrition. The main component is lactic acid bacteria, but also rich in vitamins, calcium, phosphorus and other inorganic substances and minerals, as well as more than ten kinds of amino acids needed by the human body. Colorful kimchi is the biggest temptation to eat Korean food every time. White konjac kimchi, green tribute, yellow carrot, white cabbage and red pepper are crystal clear and colorful, suitable for all ages. After eating, all five flavors are available, which can be served with rice or wine. They can not only provide adequate nutrition, but also refresh the mind.