In The Book of Songs, the earliest collection of poems in China, there is a poem that "there is a Lu in Nakata and a melon in the battlefield, which is the ancestor". Lu and melon are both vegetables, and "peeling" and "mash" mean curing processing. According to Xu Zhen's Shuo Wen Jie Zi, "pickles are pickles". It is recorded in Shangshu that "to make soup, you can only eat salted plums", which shows that at the latest in the Wuding period of Shang Dynasty more than 365,438+000 years ago, working people in China could pickle plums with salt for cooking. It can be seen that kimchi 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. According to Sun 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.

The production technology of kimchi is one of the long and exquisite culinary technical heritages in China. As early as 1400 years ago, people praised the unique flavor of Sichuan kimchi, summarized the basic principles of making vegetables, and proved that kimchi originated in China.

Traditional raw materials commonly used kimchi raw materials: radish, cowpea, cabbage, ginger (purple tender ginger), pepper and so on.

Kimchi jars are naturally essential for making kimchi. In China, people use a kind of altar mouth protrusion, and there is a circle of concave trays around the altar mouth (that is, water tanks, which can hold water). After adding water to the jar, the outside air can be completely isolated, and the bubbles produced by fermentation can also be discharged through the jar. It can accelerate the fermentation of kimchi and produce a lot of lactic acid in the absence of oxygen. Some pickle jars also have an inner cover to prevent water vapor from entering the sink. If there is no pickle jar, other containers can be used instead, but the container mouth should be large, tightly sealed and airtight, but the taste is not as good as that of professional pickle jar. The special pickle jar made of pottery is called earthenware jar, and the glazed jar looks better. The jar mouth protrudes, and there is a circle of concave trays (that is, water tanks, which can hold water) around the jar mouth. The buckle bowl can seal the jar mouth, which can accelerate the fermentation of kimchi and produce a lot of lactic acid in the absence of oxygen. When making kimchi, fill the tray next to it with water and seal the jar to prevent air from entering. When I was a child, I went to buy pickle jars with my mother. She always looks carefully at the outside of the jar for sand holes and cracks, which is related to whether pickles will go bad.

Besides, kimchi is just a side dish in our usual dinner, which is the so-called side dish, and it is not even a dinner. It can be said that it is not on the table. As for our neighbor Korea, we all know that we usually eat kimchi, which is simply a staple food. Say this is delicious. If you don't eat kimchi for a day, you will lose your spirit. This kind of pickles is usually eaten with steamed bread or a little food when we have no money. Nothing, but Koreans eat with relish, which makes people laugh.