Kimjang kimchi and factory-made kimchi

 Kimchi is a representative Korean food and also a representative fermented food.

It is said that there are about 300 types of kimchi being developed in Korea, including napa cabbage kimchi, water kimchi, cabbage kimchi, bachelor kimchi, and green onion kimchi.

Recently, China has been labeling other countries as the country of origin under the name of Paichai, but historically and traditionally, it is definitely a traditional Korean food.

It is said that there is a similar sauerkraut in Germany, but it is completely different from kimchi seasoned with red pepper powder and salted seafood like in Korea.

If you look at the manufacturing process, it is first softened by the osmotic action of salt, which is called suffocation, and when it softens, the prepared kimchi filling is mixed in and various fillings are added depending on the region. Hairtail, squid, etc...

In the case of water kimchi, various nutrients are dissolved in the savory kimchi broth, and the taste of dongchimi broth eaten after breaking the ice in winter is truly exquisite.

In the past, when people were poisoned by coal briquette gas coming through the cracks in the door in the winter, they ate this dongchimi broth to regain their senses, but there seems to be no scientific basis for this.

The lactic acid bacteria in kimchi come from the fermentation process, and although it varies from person to person, I think the slightly sour taste is the true taste of kimchi.

​Recently, factory-made kimchi is popular among housewives, and pickled cabbage is also popular as an intermediate step.

When looking at the manufacturing process of factory-made kimchi, it is harvested in the highlands of Gangwon-do such as Pyeongchang in midsummer and in Haenam and Jindo in Jeollanam-do in winter, and then waited in a low-temperature warehouse, and when it is brought into the workplace, most of the cabbage washing is done by machine equipment these days, and bubble generators using ultrasonic waves are sometimes used. Most of them are washed only with water without using chemicals such as detergents, and then the cabbage is mixed by hand in the subsequent process to complete the process.

This can be seen as the result of mechanical handwork and chemical reactions, so it is born as a new substance through heterogeneous combination.