Kimchi originated in China. During the Wu Ding period of the Shang Dynasty more than 3,100 years ago, the working people of our country were able to pickle plums with salt for cooking. It can be seen that my country’s salted vegetables should be older than the Book of Songs and originated in the Shang and Zhou dynasties 3,100 years ago. Kimchi has a long history and is widely spread. Almost every family can make it and everyone eats it. Several dishes of kimchi are even served at banquets.
According to the book "Essentials of Qi Min" by Jia Sixie of the Northern Wei Dynasty, there is a description of making kimchi. It can be seen that there was a history of making kimchi in our country at least 1,400 years ago. In the Qing Dynasty, people in southern and northern Sichuan also used kimchi as one of their dowries, which shows the importance of kimchi in people's lives.
Extended information
Kimchi nutritional value: The main raw materials of kimchi are various vegetables. Kimchi is rich in vitamins and minerals such as calcium, iron, phosphorus, and beans. of complete protein. During the brewing process, the temperature of the vegetables is kept at normal temperature, and the vitamin C and B vitamins in the vegetables are not destroyed. Therefore, the nutritional value of kimchi is higher than that of stir-fried vegetables.
Kimchi is rich in lactic acid, which can stimulate the digestive glands to secrete digestive juice and help the digestion and absorption of food. Eating kimchi regularly can increase the beneficial bacteria in the intestines and stomach, inhibit the pathogenic bacteria in the intestines, reduce the probability of gastrointestinal diseases, and increase the body's resistance.
Baidu Encyclopedia-Kimchi