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如果把韩国比作一个在泡菜坛里泡大的民族，也许并不过分。泡菜是每个韩国家庭的生活必备之品，也是一日三餐的佐餐美味，以白菜、萝卜泡菜最为典型。做法是在用盐腌过的蔬菜上加上辣椒末、大蒜、姜等配料，并使它发酵。

据悉，泡菜具有多种营养成分，尤其是维他命和无机物丰富的碱性食品。现在泡菜已经被追求新奇的美食家们做成泡菜批萨、泡菜饼干等。

泡菜熟成后具有抗菌作用，成熟的过程中产生的乳酸菌因其酸味使泡菜更加好吃，遏制病菌等有害菌的作用。因此酸奶在韩国好象并不畅销。泡菜还可预防肥胖症、高血压、糖尿病、消化器官癌症等各种成人病。

Chengshuai Korean Cuisine Technology Promotion and joining center, specializing in: Korean cuisine joining, paper barbecue joining, Korean barbecue joining, Korean barbecue joining, Korean barbecue joining. Provide teaching, promotion, planning, food development, and Korean kitchenware procurement one-stop service. It may not be too much to compare South Korea to a nation that has grown up in kimchi. Kimchi is an essential part of every Korean family's life. It's also a delicious meal with three meals a day. Cabbage and radish kimchi are the most typical. The method is to add pepper powder, garlic, ginger and other ingredients to the salted vegetables, and make it ferment. It is reported that kimchi has a variety of nutrients, especially vitamins and inorganic rich alkaline food. Now pickles have been made into pickle pizza, pickle biscuits and so on by gourmets who are pursuing novelty. Pickles have antibacterial effect after ripening. The lactic acid bacteria produced in the process of ripening make pickles more delicious because of its sour taste, and contain harmful bacteria such as bacteria. So yogurt doesn't seem to sell well in Korea. Pickles can also prevent obesity, hypertension, diabetes, digestive organ cancer and other adult diseases.

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