South Korea: Kimchi No Longer Called Pàocài In China, Hong Kong & Taiwan

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Written By Henry Dalziel

I've been living and working in Hong Kong since 2016 as an SEO Professional.

The government of South Korea has determined that kimchi should no longer be referred to as pàocài (pickled vegetables) in China, Hong Kong, and Taiwan. Instead, the South Korean government believes that kimchi should have its own name so that it can be distinguished from other varieties of pickled vegetables. Traditional kimchi is a dish that is produced by fermenting vegetables, most commonly cabbage, radishes, and scallions. It is typically seasoned with chili peppers, ginger, and garlic. It is an essential component of the Korean diet and can be found accompanying the vast majority of the country’s meals.Kimchi has been around for decades, although nobody really knows where the dish got its start. On the other hand, it was most likely brought to Korea by Chinese immigrants from China, who believe it to have originated in China. Kimchi was originally prepared without the use of chili peppers; but, in later generations, chili peppers began to be included in the dish in order to enhance its flavor.Kimchi was considered such a significant part of the Joseon royal diet that it was served at all official state functions under the Joseon Dynasty, which lasted from 1392 to 1910. Because of advances in refrigeration technology and the beginning of industrial manufacturing of kimchi in the early 20th century, kimchi became more accessible to the general public and was consumed by more people.Kimchi is now widely consumed not only in its native country of Korea but also in other regions of the world, such as the United States, where it is most frequently utilized as a condiment or side dish. It has been decided by the government of South Korea that kimchi should be given its own name in order to differentiate it from other varieties of pickled vegetables. This decision was made in response to the widespread consumption of kimchi.
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