Korea's kimchi (also known as "hot pickles" or "salty vegetables") is actually just sauerkraut, pickled radish, and pickled cucumber, which in Chinese culture we call "salted vegetables." In ancient times, the Korean Peninsula had relatively backward economy, especially with harsh climate and numerous mountainous areas, leading to insufficient farmland. To survive the long winters, they gradually turned these foods into their staple diet, eventually becoming an essential part of their cuisine. However, many other countries did not find them very appealing. 路虎揽胜运动柴油版
Do you think Korea's kimchi tastes bad? It has nothing to do with its taste; it's simply adapted to Koreans' dietary preferences over time. The key factor that makes kimchi unique is the fermentation process, which produces a tangy flavor without any artificial additives. This characteristic is what sets kimchi apart from other types of vegetables and why Koreans love it so much. 东风风行景逸x6