The Book of Songs Xiaoya New Nanshan records: "There are thatched cottages in nakata and melons in the battlefield. The stripping sacrifice is the ancestor of the emperor. " Among them, "mash" is the ancient name of kimchi. Pickled vegetables and fruits soaked in salt are the earliest embryonic forms of kimchi in the world.
During the Northern Wei Dynasty, Jia Sixie, a famous agricultural scientist in China, systematically introduced the processing method of pickled vegetables in Qi Yao Min Shu, that is, the eighty-eighth method of braised lettuce, which is a relatively standardized written record about pickling.
During the Sui and Tang Dynasties, the methods of making pickles such as sauce, vinegar and sugar stains appeared, which further enriched the varieties and techniques of vegetable pickles and spread them overseas.
During the Song and Yuan Dynasties, the pursuit of delicious food reached a new height, the technology of kimchi was more refined, and its application in delicious food was more extensive. There are many books about kimchi, such as Qing Louis and Yi Ya Yi Yi.
During the Ming and Qing Dynasties, with the introduction of foreign vegetables, the varieties of kimchi were greatly enriched, and a series of kimchi masters and professional workshops appeared, and kimchi became an essential food for "every household".
Types of pickles
1, China pickle
Pickles in China should be earlier than the Book of Songs, and should have originated in the Shang and Zhou Dynasties 365,438+000 years ago. Kimchi has a long history and is widely spread. Almost every family will cook it, everyone will eat it, and even a few plates of kimchi will be served at the banquet. Pickling solution commonly used in China pickles can be divided into sour and salty taste and sour and sweet taste. The former tastes sour, salty, fresh and spicy, and the main auxiliary materials used are salt, pepper, white wine, dried pepper and brown sugar, which are boiled in water. The latter tastes sour and sweet, and the main auxiliary materials are white sugar, white vinegar, salt and boiled fragrant leaves.
2. Kimchi
Kimchi is very popular in Korea, North Korea and the Korean region of China. It is a fermented food with vegetables as the main raw material and various fruits, seafood and meat as ingredients. The main component is lactic acid bacteria, and it is also rich in vitamins, calcium, phosphorus and other inorganic substances and minerals as well as more than ten kinds of amino acids.
3. Japanese kimchi
Although Japanese kimchi, which is popular in the modern world, is also called kimchi, it is not a real kimchi, and basically belongs to non-fermented kimchi. Japanese kimchi is obviously different from China and South Korea in taste and production. Natural pigments and soy sauce are mostly used for brewing, and vegetable products with low salt, low acid and natural color are mainly fermented or not.
The above contents refer to Baidu Encyclopedia-Pickles.