Which kimchi is the best in the country? After the selection, these 4 places are the most famous. Do you have your hometown?

When it comes to kimchi, you must be familiar with it, and you can often see it on the dinner table.

Few people know that kimchi actually has a long history in China, as early as the "Book of Songs" has related records.

According to legend, in ancient times, because there was no vegetable supply in winter, people found that vegetables can be salted to prolong their shelf life and even spend a winter, so pickles have been handed down in this way.

In the thousands of years of tradition, the flavor of kimchi varies from region to region due to different tastes in different regions. After the selection of foodies from all over the world, here are four more famous kimchi . Come and see if your hometown is on the list?

1. Sichuan Kimchi

Sichuan pickle is one of the traditional Sichuan dishes , and it is a well-known side dish in Sichuan and even the whole country. It tastes sour and salty, tastes crisp, appetizing and greasy, smells fragrant, looks bright and beautiful , and is an excellent side dish for dinner.

Sichuan pickles are also very simple to make. The raw materials are mainly radish, cabbage, pepper and so on. Due to the hot and humid climate in Sichuan, in order to sweat and expel moisture, adapt to the local climate, and also have local eating habits, the taste of Sichuan pickles is also more spicy .

It is worth mentioning that Sichuan kimchi can also be used as a seasoning and has certain medicinal value . Kimchi can be seen in many dishes such as pickled fish, mustard shredded pork, etc. In terms of medicinal value, you can use pickled radish to remove cold, pickled greens to remove heat and so on.

2. Shandong Kimchi

Since there are many Koreans in Shandong, the so-called Shandong kimchi here is actually the cabbage kimchi that everyone is very familiar with.

The cabbage kimchi looks bright red and very appetizing, but it is not very spicy, but sour and sweet prevail . While chewing, the crispness of the cabbage and the sourness of the marinade make people addicted, and I can't help but try another bite.

Shandong kimchi is also relatively simple to make. First, simply marinate the cabbage with salt to get out the water, then mix the chili noodles, onion, apple, glutinous rice porridge and other accessories evenly, and spread it evenly on each cabbage leaf. Cover and store in a cool place, marinate for a day or two before serving.

3. Guangxi Kimchi

Guangxi people are acid-loving , and their characteristic pickles are also mainly acid, and among them, sour bamboo shoots are the most famous . In addition to being an independent side dish, it can also be used as an accessory ingredient, such as snail powder and sour bamboo shoots, such as grilled catfish.

The practice of sour bamboo shoots is simple, and there is no need to add too many other accessories during the marinating process. After peeling the bamboo shoots, cut them into thin slices and soak them in salted water to speed up the souring process.

Note that there is no need to change the water to make sour bamboo shoots, and there is no need to add white wine during the brewing process, but the container should be kept clean , and the container should be kept tight during the pickling process, and it can be eaten after half a month.

4. Hunan Kimchi

The main raw materials of Hunan pickles are various vegetables. In the pickling process, Hunan pickles do not add too many other spices and accessories like other pickles, but more pepper and ginger are added, which is also one of its characteristics. Hunan pickles are inexpensive to make, nutritious and delicious, and easy to store.

Subdivided, various regions in Hunan also have the habit of making kimchi, and the taste is slightly different. Among them, the kimchi in the western Hunan region is the most famous. When eating, it is mixed with local red oil and spicy seeds to make it more delicious.

In fact, no matter how different the taste and production methods of kimchi are in different places, they are all rich in nutrients.

Pickles are rich in vitamins and minerals. And because the temperature of the vegetables is kept at room temperature or low temperature during the production process, the vitamins in the vegetables will not be destroyed. In this way, the nutritional value of kimchi is higher than that of some stir-fried vegetables.

Of course, in the process of making kimchi by yourself, you must ensure that the utensils are clean and well sealed to prevent contamination during the pickling process, which will cause the kimchi to deteriorate and bring safety hazards.

I don't know if your hometown is on the list? Besides the kimchi introduced today, what other delicious and distinctive kimchi have you eaten? You are welcome to leave a message in the comment area to recommend it.