Kimchi and Pao Cai: What Makes Them Different
Kimchi, the pride of the Korean people and the symbol of K-food, has been wrongly claimed to be the same as China’s pao cai. This video sets the record straight.
Kimchi is made by seasoning vegetables and allowing them to undergo lactic acid fermentation, while pao cai is a pickled vegetable simply soaked in brine, making them fundamentally different from the start.
Pao cai, intended for long-term preservation, is stored by sealing out air with water around the lid. Kimchi, however, uses breathable earthenware jars to regulate carbon dioxide produced during fermentation, enhancing texture and flavor.
Kimchi is a uniquely Korean food, globally recognized under the Codex Alimentarius, and even the ISO document granted to pao cai clearly states that it does not apply to kimchi.
China’s claims are unfounded provocations rooted in cultural inferiority. The birthplace of kimchi unquestionably remains the Republic of Korea.
This video reveals the truth about kimchi and helps protect our cultural identity. Watch the video and share the facts.
Link : https://youtu.be/1xdEbimwGkA?si=tF_hKJLSD3Ab9fmM