History of kimchi

The history of eating kimchi began after the introduction of pepper in 1700. The types of kimchi are roughly divided into spicy cabbage, radish kimchi, radish kimchi, cucumber kimchi and so on. With the different seasons, its types are different. Recent research has found that kimchi has the effect of anti-cancer and enhancing resistance, which is amazing. Pickles with mature taste are rich in yeast, so they promote growth and are rich in fiber, which can effectively prevent constipation and adult diseases. In addition, the main seasoning of kimchi is pepper, which is rich in vitamin C, and its content is 50 times that of apples and 2 times that of oranges. So since ancient times, Koreans have been able to get rich vitamins even in cold winter. Most Ikea D pickles are spicy ... At first, kimchi was spicy ... but kimchi was invented by Koreans ... 1700 years ago, Koreans began to eat it.

Reference:. qid=7006072004486

According to the Records of the Three Kingdoms, the bride price ordered by King Shen Wen when he married the princess in 683 included soy sauce, soy sauce, sauce and other foods, indicating that fermented foods were very popular at that time. That is to say, kimchi appeared in China under the name of Qu 3000 years ago and spread to China during the Three Kingdoms period. After the unification of Silla era and Koryo era, its production methods changed constantly. At that time, kimchi may mainly be pickled radish, kimchi and kimchi with radish as the main raw material. It is estimated that today's kimchi is mainly made of whole cabbage and chili noodles, which began to be popularized after cabbage and chili were introduced to China in the middle of the Korean era.