What's the difference between China kimchi and Korean kimchi in production technology?

One of the characteristics of kimchi is that there are enough seasonings and sauces! For example, onion, green onion, ginger, black pepper, soy sauce, sesame oil, apples, pears, black pepper, leeks, Chili powder, sugar, salt, cinnamon, anchovies, pickled shrimps and other ingredients are all available! Many netizens can't help but ridicule: Is it that the taste is not enough? In fact, kimchi also has its own unique flavor. When making ingredients, simply soak them with seasonings, and do not add water during brewing. This is why when you eat kimchi, you feel a little dry, but it tastes strong. ?

Because of China's vast territory and rich resources, each different place has its own different food style. For example, the well-known Sichuan kimchi and northeast sour cabbage all have their own characteristics.

Sichuan pickle, also known as sauerkraut, is a traditional specialty dish and belongs to Sichuan cuisine. The taste is salty and sour, crisp, bright in color, fragrant and delicious, appetizing and refreshing, suitable for all ages, but it can be cooked all year round. But when making it, the climate and environment are very particular. It is a regular side dish in home life and a well-known side dish in China and Sichuan. Sichuan pickle is simple to make, easy to preserve and convenient to eat. Raw materials include radish tassels, cabbage sticks, green vegetable stalks, cucumbers, beans and so on. Vegetable raw materials are soaked, pickled and fermented, and then they become pickled vegetables. Because it is cold-processed, the loss of beneficial ingredients is less, so it is rich in nutrition and is a good low-calorie food.

Chinese cabbage is the most commonly used pickle in Northeast China. Usually, a Chinese cabbage is cut in half, washed clean, then soaked in boiling water for two or three minutes, then taken out and cooled, and then placed in a jar for compaction (usually with a stone on it), so that it is soaked in salt water and fermented in a cold environment for about two months. Usually, well-made sauerkraut has beautiful goose yellow leaves and transparent milky white stems.