Brief introduction of kimchi

Kimchi is a representative traditional fermented food and one of the most important non-staple foods in the Korean diet, which is mainly rice. According to legend, kimchi originated from Dawan Town, Jiangbei County, Chongqing (now Yubei District, Chongqing). Xue, a general of the Tang Dynasty, was sent by the imperial court to Korea (present-day Korea) and settled in Korea (present-day Korea). Many of his entourage are from Jiangbei County, Chongqing, and they will make kimchi in their hometown. Since then, Chongqing kimchi has entered Korea. After several wars in Korea, this dish has entered Korean civilian families. Korea used to be an agricultural country in history, and rice has been its staple food since ancient times. Korean cuisine includes all kinds of vegetables, meat and seafood, while kimchi (fermented spicy cabbage) and seafood sauce (pickled fish).

Fermented foods such as kimchi (19 pieces) and soy sauce (fermented bean products) in South Korea have become the most representative foods in North Korea, with rich nutritional value. The biggest feature of Korean table culture is that all dishes are served at one time. Traditionally, the number of side dishes varies from the next three dishes to 12 dishes according to different grades. The placement and layout of the dining table also vary greatly due to the type of cooking.

Kimchi is the most common food in the daily life of the people on the Korean peninsula, and it is also the first delicious food on the Korean peninsula. It has been an essential food for every meal since ancient times. 16 ~ 17 century, the introduction of pepper revolutionized the production of kimchi.