The development history of kimchi (represented by time axis)

The development history of kimchi is as follows:

Kimchi originated in China during the Wuding period of Shang Dynasty more than 3 100 years ago. 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. Later, it was introduced to Korea.

Pickled vegetables, called "autumn" in ancient times, refer to vegetables fermented for long-term preservation. Generally speaking, as long as it is a vegetable or fruit rich in fiber, it can be made into kimchi; Such as Chinese cabbage, Chinese cabbage, carrots, white radishes, garlic, shallots, cucumbers, onions and cabbages.

Pickle raw materials:

Generally speaking, any vegetable or fruit rich in fiber can be made into kimchi, such as cabbage, Chinese cabbage, carrot, white radish, garlic, green onion, cucumber, onion, cabbage and so on.

With the growth of market demand and the development of science and technology, many new kimchi products have been developed, extending the meaning of kimchi, and the concept and scope of kimchi have surpassed the traditional concept itself.

Brewing raw materials are not limited to vegetables, but also include new kimchi products with other vegetable plants (edible fungi, beans, seaweed, wild vegetables, etc.). ) as the main raw material (or supplemented by livestock and poultry meat and aquatic products).