Kimchi Making Skills Korean Kimchi Making Skills

Home Culture 2019-06-09

Kimchi Making Skills Korean Kimchi Making Skills

Kimchi of Korean nationality is one of the traditional food with the most national characteristics of Korean nationality, and its pickling method is constantly enriched and developed. In the long history, the Korean people in China have absorbed the advantages of other nationalities'diet and made up for their weaknesses. They not only preserved the culinary habits of kimchi from their ancestors, but also created the Korean kimchi culture with Chinese characteristics.

Pickles have a long history of pickling. According to the Book of Songs, pickles made from cucumbers about 3,000 years ago are called "tobacco", which is what modern people call pickles. Ancient pickles were only salted with brine or vinegar. The collection of poems and essays "Dongguo Xiangguo" also recorded the situation of pickled radish pickles. According to the October article of the New Year Records of the Eastern Country written in the mid-19th century, pickling in summer and pickling in winter became the "big plan of a year" for every household. This custom has continued to this day in the Korean countryside of our country. Nowadays, kimchi is not only a necessary storage food for Korean people all year round, but also a favorite side dish.

There are many kinds of pickles. The names and tastes of pickles vary according to the main ingredients and accessories. There are mainly pickled cabbage, vulgar cabbage, pickled mustard, pickled radish, pickled garlic, pickled onion. Pickles with Chinese cabbage as the main ingredient include hot cabbage, hot pepper seed pickles, white pickles and so on, the most common of which is hot cabbage.

Spicy cabbage is a popular food. People can taste its delicious taste almost anytime and anywhere. But spicy cabbage tastes exquisite, but many people do not know. Spicy Chinese cabbage needs to chew slowly, which is not only beneficial to digestion, but more importantly, spicy Chinese cabbage contains a variety of vitamins and acidic substances. Only chewing slowly, these substances can be fully absorbed and utilized.

Hot cabbage, as a traditional Korean diet, is well known in Northeast China. Because of the popularity of Korean Current, China on the Tongue Tip and Yanbian Taste, Korean pickles marked by spicy cabbage are also well known to the whole nation. When I was doing my master's thesis, I had conducted unstructured interviews with some local, foreign and foreign Han people about Korean cultural representation. One of the keywords that almost all respondents would mention was "hot cabbage".

At the end of the 19th century, a large number of Korean ancestors moved into the northeast of China, and their national culture and a wide variety of pickles were introduced. Although the living and living environment in foreign countries has changed dramatically, they still maintain their own cultural traditions and unchanged eating habits for a long time. From the early reclamation to the struggle with the Japanese Emperor, in these hard years, they were never interrupted and encouraged every day, except for one cavity of blood, which was the unchanged kimchi as a concrete manifestation of national culture, and also satisfied the consolation of their own soul. It is precisely the skills of the nation, which are convenient to preserve, cheap, crisp, refreshing, cold-resistant, warm-up traditional diet to accompany and support them through the most difficult times, and continue to "ferment" their deep desire for national liberation and their firm belief in sticking to and inheriting national culture.

As spicy cabbage slowly tastes in the transformation of time, I also gradually "ferment" under the influence of Korean culture. Some anthropologists often try to "turn themselves into local people", but they are still regarded as outsiders, and my anthropologist apprentice may have a little better luck and become a "half Korean" in his classmates'daily jokes. Of course, this not only refers to more than half of my taste buds conquered by Korean cuisine, but also to the fact that Korean culture has been subtly integrated into my personal world.