Almost every Sichuanese person has a jar of kimchi, and every mother has her own unique kimchi recipe. A jar of kimchi contains all the joys, sorrows and joys of many Sichuan people, as well as all aspects of daily life. Comparing Sichuan kimchi and Korean kimchi, which one do you like more? Sichuan kimchi
Manufacturing characteristics of Sichuan kimchi
1. Pay attention to soaking in production, making it a true "pickle".
2. The essence lies in soaking various vegetables and fruits in a closed environment without mixing too many seasonings. Of course, you can also add other seasonings according to your own preferences, which has the effect of lactic acid fermentation. effect. This is then transformed into the unique characteristics and taste of kimchi.
3. Because a kimchi jar is used, the lactic acid bacteria drink is a pure anaerobic fermentation type.
4. It is usually soaked in canned pepper salt water, and the production process is much simpler, more convenient and faster than Korean kimchi. Generally, it can be taken off after three days in summer and one week in winter.
5. It not only maintains the original color of fresh vegetables and fruits, but also tastes crisper than fresh vegetables and fruits, and the kimchi fermented by lactic acid bacteria is sour, delicious and promotes digestion. Korean kimchi
The manufacturing characteristics of Korean kimchi
1. The production focuses on pickling, which has a bit of a "pickled" vegetable taste.
2. The essence is that various pickled condiments are very rich and well-prepared. During the process, they have the effect of mixing and fermenting with lactic acid bacteria, thus transforming into the unique characteristics and taste of "Kimchi". This kind of taste It is a Baiwei compound type.
3. Since only a pickle tank is required and no closed type is required, the fermentation is facultative anaerobic.
4. Korean kimchi does not need to be soaked in liquid. It only needs to crush various auxiliary materials, rub them on the main materials, mix and pickle them, and ferment them to yield a high yield in one go. Therefore the marinating time is long.
5. The basic principles of pickled sauce products are the same as those in northern my country. The only differences are in the selection of materials. It is a kind of fermented pickled sauerkraut. The appropriate name should be "Korean pickled sauerkraut".
Sichuan kimchi has a long history of more than 1,500 years. At this stage, Chinese kimchi, Korean kimchi and European sour kimchi are the three largest kimchi in the world. In terms of market share and number of favorites, there is no doubt that Sichuan cuisine is China’s big brother. Compared with Korean kimchi (sauerkraut), Sichuan kimchi has a longer soaking time and a higher anaerobic fermentation environment, so the possibility of harmful nitrite is greatly reduced. In terms of quality, Sichuan kimchi is far better than Korean kimchi, but Korean kimchi is often world-famous mainly due to its cultural packaging. This is something we should and must improve in the future!
The Sichuan kimchi and Korean kimchi recipes mentioned above are not necessarily very pure, but the special delicacies pay more attention to a taste. There are all kinds of tastes, as long as we go there in person You won’t know until you try.