中国人和韩国就泡菜属于哪个国家争吵了许多年，这是有人在故意激起两国的民族矛盾吗？
正文翻译
Profile photo for Aya Shawn
Aya Shawn
Living in Singapore, professional investorUpvoted by
Mario Steinitz
, lives in China (2010-present)Sun
I am a Singaporean
I'm not Chinese or Korean
But I know both countries very well
The cultural controversy between China and South Korea over (Pickle/Kimchi) food is actually very ridiculous. This controversy comes entirely from early misunderstandings + deliberate exaggeration by nationalists + deliberate hype by the media.
In fact, although Pickle and Kimchi are both traditional pickling techniques for vegetables, they are completely different things.
我是新加坡人
我不是中国人也不是韩国人
但我对这两个国家都很了解
中韩两国关于（泡菜）食物的文化之争其实非常可笑，这种争论完全来自于早期的误解+民族主义者的刻意夸大+媒体的刻意炒作。
其实，Paocai与Kimchi虽然都是传统的蔬菜腌制技术，但却是完全不同的东西。
Profile photo for Aya Shawn
Aya Shawn
Living in Singapore, professional investorUpvoted by
Mario Steinitz
, lives in China (2010-present)Sun
I am a Singaporean
I'm not Chinese or Korean
But I know both countries very well
The cultural controversy between China and South Korea over (Pickle/Kimchi) food is actually very ridiculous. This controversy comes entirely from early misunderstandings + deliberate exaggeration by nationalists + deliberate hype by the media.
In fact, although Pickle and Kimchi are both traditional pickling techniques for vegetables, they are completely different things.
我是新加坡人
我不是中国人也不是韩国人
但我对这两个国家都很了解
中韩两国关于（泡菜）食物的文化之争其实非常可笑，这种争论完全来自于早期的误解+民族主义者的刻意夸大+媒体的刻意炒作。
其实，Paocai与Kimchi虽然都是传统的蔬菜腌制技术，但却是完全不同的东西。
Pickle is a traditional food from Sichuan, China. Its principle is to soak vegetables in high-concentration salt water full of yeast and produce a food through natural fermentation. The Chinese call it "Paocai"
This food has two key characteristics:
1. The material is completely immersed in salt water
2. It doesn’t require any condiments except salt,Its unique taste comes from natural substances produced by fermentation
Paocai是中国四川的传统食品，其原理是将蔬菜浸泡在高浓度的盐水中，加入酵母，经过自然发酵制成的食品，中国人称之为“泡菜”
这种食物有两个主要特点：
1. 将材料完全浸入盐水中
2. 除了盐以外不需要任何调味品，其独特的味道来自于发酵产生的天然物质
This food has two key characteristics:
1. The material is completely immersed in salt water
2. It doesn’t require any condiments except salt,Its unique taste comes from natural substances produced by fermentation
Paocai是中国四川的传统食品，其原理是将蔬菜浸泡在高浓度的盐水中，加入酵母，经过自然发酵制成的食品，中国人称之为“泡菜”
这种食物有两个主要特点：
1. 将材料完全浸入盐水中
2. 除了盐以外不需要任何调味品，其独特的味道来自于发酵产生的天然物质
Kimchi is a traditional food from the Korean peninsula. It ferments vegetables in a container and adds condiments such as chili pepper and shrimp paste. Food produced through natural fermentation.
This food has two key characteristics:
1. The ingredients are not soaked in salt water, but a large amount of salt is added to the ingredients.
2. It requires a variety of condiments including shrimp paste and chili
It's actually more like the "pickled vegetables" popular in other parts of China, but with slightly different seasonings Typical Kimchi always puts some seafood in it for seasoning, which the Chinese never do.
Looking at these two photos, would you think they are the same thing? The difference between them is like hamburger and pizza. The only connection between them is that they both need an oven all use flour
Kimchi是朝鲜半岛的传统食品，将蔬菜放入容器内发酵，再加入辣椒、虾酱等调味品，通过自然发酵制成的食品。
这种食物有两个主要特点：
1.食材不是浸泡在盐水里，而是在食材里加入大量的盐。
2.需要多种调味品，包括虾酱和辣椒
它其实更像中国其他一些地方流行的“腌菜”，只是调味品不同，典型的Kimchi总是将一些海产品放入其中调味，而中国人从不这么做。
看照片的区别，你会觉得Paocai与Kimchi是同一种东西吗？它们之间的区别就像汉堡和披萨，它们之间唯一的联系就是都需要烤箱，都使用面粉。
This food has two key characteristics:
1. The ingredients are not soaked in salt water, but a large amount of salt is added to the ingredients.
2. It requires a variety of condiments including shrimp paste and chili
It's actually more like the "pickled vegetables" popular in other parts of China, but with slightly different seasonings Typical Kimchi always puts some seafood in it for seasoning, which the Chinese never do.
Looking at these two photos, would you think they are the same thing? The difference between them is like hamburger and pizza. The only connection between them is that they both need an oven all use flour
Kimchi是朝鲜半岛的传统食品，将蔬菜放入容器内发酵，再加入辣椒、虾酱等调味品，通过自然发酵制成的食品。
这种食物有两个主要特点：
1.食材不是浸泡在盐水里，而是在食材里加入大量的盐。
2.需要多种调味品，包括虾酱和辣椒
它其实更像中国其他一些地方流行的“腌菜”，只是调味品不同，典型的Kimchi总是将一些海产品放入其中调味，而中国人从不这么做。
看照片的区别，你会觉得Paocai与Kimchi是同一种东西吗？它们之间的区别就像汉堡和披萨，它们之间唯一的联系就是都需要烤箱，都使用面粉。
--------------------------
This translation problem first came from the Koreans (an ethnic minority in China) living in Liaoning Province, China, who began making such food hundreds of years ago.
In their own language, this kind of thing is called Kimchi. When they entertain Han friends, for the convenience of understanding, they call it "Korean Paocai"
But this title is often simplified, and in the end only Paocai remains This is confused with Paocai from the Sichuan region of China.
On top of this error caused by language translation, some nationalists have found the ground to play.
Koreans: Welcome to try our Kimchi
Chinese: What is Kimchi?
Translator: Ah, it’s Paocai
Chinese: What? Isn’t Paocai Chinese?
Korean: Why Chinese? It's obviously Korean
in turn:
Chinese: Korean friends are welcome to taste our Paocai
Korean: What is Paocai?
Translator: Ah, it’s Kimchi
Korean: What? Isn't Kimchi from Korea?
Chinese: Why Korean? It's obviously Chinese
这个翻译问题最早来自居住在中国辽宁省的朝鲜族（中国少数民族），他们几百年前就开始制作这种食物。
在他们自己的语言里，这种东西叫Kimchi。在招待汉族朋友的时候，为了方便理解，就叫它“朝鲜泡菜”
但这一名称经常被简化，最后只剩下“泡菜”，这与中国四川地区的泡菜相混淆。
除了这种语言翻译造成的错误之外，一些民族主义者也找到了施展拳脚的平台。
韩国人：欢迎品尝我们的Kimchi
中国人：什么是Kimchi？
翻译者：啊，是泡菜
中国人：什么？泡菜不是中国人吗？
韩国人：为什么是中国人的？明明是韩国人的
反过来：
中国人：欢迎韩国朋友品尝我们的泡菜
韩国人：什么是Paocai？
翻译者：啊，就是Kimchi
韩国人：啥？Kimchi不是韩国的吗？
中国人：为什么是韩国的？明明是中国的
This translation problem first came from the Koreans (an ethnic minority in China) living in Liaoning Province, China, who began making such food hundreds of years ago.
In their own language, this kind of thing is called Kimchi. When they entertain Han friends, for the convenience of understanding, they call it "Korean Paocai"
But this title is often simplified, and in the end only Paocai remains This is confused with Paocai from the Sichuan region of China.
On top of this error caused by language translation, some nationalists have found the ground to play.
Koreans: Welcome to try our Kimchi
Chinese: What is Kimchi?
Translator: Ah, it’s Paocai
Chinese: What? Isn’t Paocai Chinese?
Korean: Why Chinese? It's obviously Korean
in turn:
Chinese: Korean friends are welcome to taste our Paocai
Korean: What is Paocai?
Translator: Ah, it’s Kimchi
Korean: What? Isn't Kimchi from Korea?
Chinese: Why Korean? It's obviously Chinese
这个翻译问题最早来自居住在中国辽宁省的朝鲜族（中国少数民族），他们几百年前就开始制作这种食物。
在他们自己的语言里，这种东西叫Kimchi。在招待汉族朋友的时候，为了方便理解，就叫它“朝鲜泡菜”
但这一名称经常被简化，最后只剩下“泡菜”，这与中国四川地区的泡菜相混淆。
除了这种语言翻译造成的错误之外，一些民族主义者也找到了施展拳脚的平台。
韩国人：欢迎品尝我们的Kimchi
中国人：什么是Kimchi？
翻译者：啊，是泡菜
中国人：什么？泡菜不是中国人吗？
韩国人：为什么是中国人的？明明是韩国人的
反过来：
中国人：欢迎韩国朋友品尝我们的泡菜
韩国人：什么是Paocai？
翻译者：啊，就是Kimchi
韩国人：啥？Kimchi不是韩国的吗？
中国人：为什么是韩国的？明明是中国的
In order to apply for cultural heritage, in 2013, the Korean government changed the Chinese translation of Kimchi to "xinqi", but everyone was accustomed to the original translation.
Kimchi is a very important part of life for Koreans, and making kimchi every year is an important cultural event for every Korean family. Kimchi is the highlight of the dinner table for Koreans.
But for Chinese people, pickles are not a very important thing. Although I have seen many restaurants in China still offering simple pickles, they are definitely not the protagonist. In my experience, except for some Chinese friends in Sichuan, Most Chinese families don’t know how to make kimchi themselves.
This kind of quarrel is actually worthless
But nationalists and some media in the two countries rely on such topics to gain good attention, allowing this kind of quarrel to continue year after year.
为了申请文化遗产，2013年，韩国政府将Kimchi的中文翻译改为了“辛奇”，但大家已经习惯了原来的翻译。
对韩国人来说Kimchi是生活中非常重要的组成部分，每年制作Kimchi对每个韩国家庭来说都是重要的文化活动。Kimchi对韩国人来说是餐桌上的重点。
但是对中国人来说，Paocai并不是什么很重要的东西，虽然我在中国许多餐厅看到依然提供简易的Paocai，但那绝对不是主角，在我的经验里，除了一些位于四川的中国朋友，大部分中国家庭也不会自己制作Paocai。
这种争吵在第三方看来其实毫无价值
但两国的民族主义者和一些媒体都借此获得了良好的关注，他们故意混淆Paocai和Kimchi，使得这种争吵年复一年地持续下去。
Kimchi is a very important part of life for Koreans, and making kimchi every year is an important cultural event for every Korean family. Kimchi is the highlight of the dinner table for Koreans.
But for Chinese people, pickles are not a very important thing. Although I have seen many restaurants in China still offering simple pickles, they are definitely not the protagonist. In my experience, except for some Chinese friends in Sichuan, Most Chinese families don’t know how to make kimchi themselves.
This kind of quarrel is actually worthless
But nationalists and some media in the two countries rely on such topics to gain good attention, allowing this kind of quarrel to continue year after year.
为了申请文化遗产，2013年，韩国政府将Kimchi的中文翻译改为了“辛奇”，但大家已经习惯了原来的翻译。
对韩国人来说Kimchi是生活中非常重要的组成部分，每年制作Kimchi对每个韩国家庭来说都是重要的文化活动。Kimchi对韩国人来说是餐桌上的重点。
但是对中国人来说，Paocai并不是什么很重要的东西，虽然我在中国许多餐厅看到依然提供简易的Paocai，但那绝对不是主角，在我的经验里，除了一些位于四川的中国朋友，大部分中国家庭也不会自己制作Paocai。
这种争吵在第三方看来其实毫无价值
但两国的民族主义者和一些媒体都借此获得了良好的关注，他们故意混淆Paocai和Kimchi，使得这种争吵年复一年地持续下去。
评论翻译
@Anthony Wong
Seriously. Who gives a f… where it originated from as long as one loves to eat it. Try both and eat what you like. It could be from Timbuktu for all I care. What next, who introduced dumplings?
真的。只要一个人喜欢吃，谁在乎它来自哪里呢。试试两种，吃自己喜欢的。我才不在乎它是从哪里来的呢。接下来，谁来介绍下饺子？
Seriously. Who gives a f… where it originated from as long as one loves to eat it. Try both and eat what you like. It could be from Timbuktu for all I care. What next, who introduced dumplings?
真的。只要一个人喜欢吃，谁在乎它来自哪里呢。试试两种，吃自己喜欢的。我才不在乎它是从哪里来的呢。接下来，谁来介绍下饺子？
@Evan Mao
Well that goes without saying, Chinese ! :) Actually, Korean mandu and Japanese gyoza are both so thin skinned that they resemble wontons. Chinese jiaozi on the other hand is more pasta like, with a thicker skin and more texture.
Note that the word I used is Jiaozi
Not dumplings
Dumplings is not Chinese, it's just a stupid translation used to refer to Chinese Jiaozi when the English vocabulary is too poor and there is no suitable vocabulary.
Please read to me: jiaozi
这是不言而喻的，中国的！:) 实际上，韩国的馒头和日本的饺子都很薄，像馄饨。而中国的饺子则更像面食，皮更厚，口感更丰富。
注意，我用到的词是Jiaozi
不是dumplings
dumplings不是中国的，它只是英语词汇过于匮乏，没有合适的词汇时用于指代中国Jiaozi的愚蠢翻译。
请跟我念：jiaozi
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Well that goes without saying, Chinese ! :) Actually, Korean mandu and Japanese gyoza are both so thin skinned that they resemble wontons. Chinese jiaozi on the other hand is more pasta like, with a thicker skin and more texture.
Note that the word I used is Jiaozi
Not dumplings
Dumplings is not Chinese, it's just a stupid translation used to refer to Chinese Jiaozi when the English vocabulary is too poor and there is no suitable vocabulary.
Please read to me: jiaozi
这是不言而喻的，中国的！:) 实际上，韩国的馒头和日本的饺子都很薄，像馄饨。而中国的饺子则更像面食，皮更厚，口感更丰富。
注意，我用到的词是Jiaozi
不是dumplings
dumplings不是中国的，它只是英语词汇过于匮乏，没有合适的词汇时用于指代中国Jiaozi的愚蠢翻译。
请跟我念：jiaozi
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
@Jon Lua
Next, who invented nasi lemak? Malaysia, Singapore or Indonesia?
接下来，谁发明了椰浆饭？马来西亚、新加坡还是印度尼西亚？
Next, who invented nasi lemak? Malaysia, Singapore or Indonesia?
接下来，谁发明了椰浆饭？马来西亚、新加坡还是印度尼西亚？
@Evan Mao
The whole thing is ridiculous.
However, Chinese pickles are not just Sichuan paocai.
Except for subtropical parts of the country where fresh vegetables are available all year long, most parts of China gets through winter by pickling vegetables, some heavily salted, while others use Lactobacillus fermentation, resulting in suancai 酸菜, the Mandarin language equivalent of German sauerkraut: sour vegetables.
The whole thing is ridiculous.
However, Chinese pickles are not just Sichuan paocai.
Except for subtropical parts of the country where fresh vegetables are available all year long, most parts of China gets through winter by pickling vegetables, some heavily salted, while others use Lactobacillus fermentation, resulting in suancai 酸菜, the Mandarin language equivalent of German sauerkraut: sour vegetables.
Unlike Korean kim chi, Northeastern Chinese suancai does not use chilis, and entire or half Chinese cabbages are used in huge vats.
In the south, mustard greens are more commonly used, including Hakka pickles
整件事都是荒谬的。
然而，中国的泡菜也不仅仅是四川泡菜。
除了全年都有新鲜蔬菜的亚热带地区外，中国大部分地区在冬季通过腌制蔬菜来度过，有些盐很重，而其他地方则使用乳酸菌发酵，从而产生了酸菜，这是德国酸菜的普通话等价物：酸味的蔬菜。
与韩国的泡菜不同，中国东北的酸菜不使用辣椒，整个或半个的中国大白菜被放在巨大的缸中。
在南方，更常用的是芥菜，包括客家泡菜。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
In the south, mustard greens are more commonly used, including Hakka pickles
整件事都是荒谬的。
然而，中国的泡菜也不仅仅是四川泡菜。
除了全年都有新鲜蔬菜的亚热带地区外，中国大部分地区在冬季通过腌制蔬菜来度过，有些盐很重，而其他地方则使用乳酸菌发酵，从而产生了酸菜，这是德国酸菜的普通话等价物：酸味的蔬菜。
与韩国的泡菜不同，中国东北的酸菜不使用辣椒，整个或半个的中国大白菜被放在巨大的缸中。
在南方，更常用的是芥菜，包括客家泡菜。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
@Michael, Donald.
They like to steal Chinese culture.
他们喜欢窃取中国文化。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
They like to steal Chinese culture.
他们喜欢窃取中国文化。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
@Lye Soon Hoe
Perhaps more interesting is the Chinese word for Seoul, wasn’t it called 汉城 historically? Now it’s 首尔. It’s their city, their choice.
也许更有趣的是，汉城的汉字历史上是不是叫汉城？现在是首尔。这是他们的城市，他们的选择。
Perhaps more interesting is the Chinese word for Seoul, wasn’t it called 汉城 historically? Now it’s 首尔. It’s their city, their choice.
也许更有趣的是，汉城的汉字历史上是不是叫汉城？现在是首尔。这是他们的城市，他们的选择。
@Evan Mao
Their city, their choice. What names Koreans choose to call their own country and cities is nobody else's business.
But there was no reason for China's Ministry of Foreign Affairs to comply and stop Chinese usage of the traditional name of 漢城, in support of Korea’s de-Hanification drive, erasing parts of history that did not sit well with modern Korean ethno-nationalist sensibilities.
China’s diplomats also abetted the cultural appropriation of 韓 by Koreans by accepting the usage of 韓國 by Korea, when the name was already taken by the Warring State of Han.
I support the Chinese government to change the Chinese name of South Korea to "南可弱"
他们的城市，他们的选择。韩国人选择用什么名字来称呼他们自己的国家和城市，这不关别人的事。
但中国外交部没有理由遵从，停止中国对汉城传统名字的使用，支持韩国的去汉化运动，抹去了一些与现代韩国民族主义情感不符的历史部分。
中国外交官还通过接受韩国使用“韩国”这一名称来支持韩国人对“韩”的文化侵占，而这个名称已经被战国时期的韩国采用了。
我支持中国政府将韩国的中文名字改为“南可弱”
Their city, their choice. What names Koreans choose to call their own country and cities is nobody else's business.
But there was no reason for China's Ministry of Foreign Affairs to comply and stop Chinese usage of the traditional name of 漢城, in support of Korea’s de-Hanification drive, erasing parts of history that did not sit well with modern Korean ethno-nationalist sensibilities.
China’s diplomats also abetted the cultural appropriation of 韓 by Koreans by accepting the usage of 韓國 by Korea, when the name was already taken by the Warring State of Han.
I support the Chinese government to change the Chinese name of South Korea to "南可弱"
他们的城市，他们的选择。韩国人选择用什么名字来称呼他们自己的国家和城市，这不关别人的事。
但中国外交部没有理由遵从，停止中国对汉城传统名字的使用，支持韩国的去汉化运动，抹去了一些与现代韩国民族主义情感不符的历史部分。
中国外交官还通过接受韩国使用“韩国”这一名称来支持韩国人对“韩”的文化侵占，而这个名称已经被战国时期的韩国采用了。
我支持中国政府将韩国的中文名字改为“南可弱”
@Jon Lua
汉城 or 首尔，Koreans always calls it 서울. It doesn’t matter how other countries translate it. I wonder if it was Korea asking China to change the translation? Just like Laos can be translate into either 老挝 or 寮国. Who the fxxx care?
汉城或首尔，韩国人总是称之为“서울”。其他国家如何翻译并不重要。我想知道是不是韩国要求中国改变翻译的？就像老挝可以翻译成“老挝”或“寮国”一样。谁在乎？
汉城 or 首尔，Koreans always calls it 서울. It doesn’t matter how other countries translate it. I wonder if it was Korea asking China to change the translation? Just like Laos can be translate into either 老挝 or 寮国. Who the fxxx care?
汉城或首尔，韩国人总是称之为“서울”。其他国家如何翻译并不重要。我想知道是不是韩国要求中国改变翻译的？就像老挝可以翻译成“老挝”或“寮国”一样。谁在乎？
@Evan Mao
Yes, Korea asked and got agreement from China to stop using 漢城 or 汉城。It was one of the conditions for establishing diplomatic relations withe the PRC.
Ironically, back when South Korea recognized the ROC, 漢城 was still used in Taiwan, including diplomats.
是的，韩国要求并得到了中国同意停止使用“漢城”或“汉城”。这是与中华人民共和国建立外交关系的条件之一。
具有讽刺意味的是，当南韩承认中华民国时，包括外交官在内，台湾仍然使用“汉城”。
Yes, Korea asked and got agreement from China to stop using 漢城 or 汉城。It was one of the conditions for establishing diplomatic relations withe the PRC.
Ironically, back when South Korea recognized the ROC, 漢城 was still used in Taiwan, including diplomats.
是的，韩国要求并得到了中国同意停止使用“漢城”或“汉城”。这是与中华人民共和国建立外交关系的条件之一。
具有讽刺意味的是，当南韩承认中华民国时，包括外交官在内，台湾仍然使用“汉城”。
@Stephen Lee
In fact, chili peppers were introduced to China as food less than a few hundred years ago, and were first brought to Guangdong by colonists from South America during the Ming Dynasty, and the climate in Korea was not suitable for growing vegetables at all, let alone chili peppers. Until now, most Korean bok choy and chili peppers were imported from China
, and simple foods like spicy bok choy have long been one of the countless food preservation methods that ancient Chinese people tried.
事实上，辣椒是在几百年前作为食物引入中国的，最初是在明朝时期由来自南美的殖民者带到广东的，而韩国的气候根本不适合种植蔬菜，更别说辣椒了。直到现在，大多数韩国白菜和辣椒都是从中国进口的，而像辣白菜这样的简单食物长期以来一直是古代中国人尝试的无数食物保存方法之一。
In fact, chili peppers were introduced to China as food less than a few hundred years ago, and were first brought to Guangdong by colonists from South America during the Ming Dynasty, and the climate in Korea was not suitable for growing vegetables at all, let alone chili peppers. Until now, most Korean bok choy and chili peppers were imported from China
, and simple foods like spicy bok choy have long been one of the countless food preservation methods that ancient Chinese people tried.
事实上，辣椒是在几百年前作为食物引入中国的，最初是在明朝时期由来自南美的殖民者带到广东的，而韩国的气候根本不适合种植蔬菜，更别说辣椒了。直到现在，大多数韩国白菜和辣椒都是从中国进口的，而像辣白菜这样的简单食物长期以来一直是古代中国人尝试的无数食物保存方法之一。
@Calvin L
There are hundreds of different kinds of kimchi and paocai, not just the two examples used in this answer. Some types of Korean kimchi are just exactly the same as Chinese counterparts. Chili didn’t arrive in Asia till the 17th century so that was a later addition. Don’t think any country can claim to have invented this particular food category. But kimchi is much more important and prominent in the Korean kitchen than paocai in the Chinese kitchen, so for Koreans the food has significant cultural value. Apparently 90% of imported kimchi in Korea comes from China anyways.
泡菜和辛奇有数百种不同种类，不仅仅是本答案中使用的两个例子。一些类型的韩国泡菜与中国泡菜完全一样。辣椒直到17世纪才传入亚洲，所以那是后来的添加。我认为没有任何国家可以声称发明这一特定的食品类别。但是泡菜在韩国厨房中比中国厨房中的泡菜更重要和更显著，因此对于韩国人来说，这种食物具有重要的文化价值。据说，韩国90%的进口泡菜都来自中国。
There are hundreds of different kinds of kimchi and paocai, not just the two examples used in this answer. Some types of Korean kimchi are just exactly the same as Chinese counterparts. Chili didn’t arrive in Asia till the 17th century so that was a later addition. Don’t think any country can claim to have invented this particular food category. But kimchi is much more important and prominent in the Korean kitchen than paocai in the Chinese kitchen, so for Koreans the food has significant cultural value. Apparently 90% of imported kimchi in Korea comes from China anyways.
泡菜和辛奇有数百种不同种类，不仅仅是本答案中使用的两个例子。一些类型的韩国泡菜与中国泡菜完全一样。辣椒直到17世纪才传入亚洲，所以那是后来的添加。我认为没有任何国家可以声称发明这一特定的食品类别。但是泡菜在韩国厨房中比中国厨房中的泡菜更重要和更显著，因此对于韩国人来说，这种食物具有重要的文化价值。据说，韩国90%的进口泡菜都来自中国。
@Glenn Lee
Every culture has their unique way of preserving food. There is no such thing as a pure culture; all cultures has hybridized over the years through invasion, conquest, diffusion.
每种文化都有其独特的食物保存方式。没有纯粹的文化；随着入侵、征服和扩散，所有文化都在多年来进行了混合。
Every culture has their unique way of preserving food. There is no such thing as a pure culture; all cultures has hybridized over the years through invasion, conquest, diffusion.
每种文化都有其独特的食物保存方式。没有纯粹的文化；随着入侵、征服和扩散，所有文化都在多年来进行了混合。
@Tomy Chang
kimchi, sushi was found first in land which now we called China. I mean a real kimchi just exactly like korean kimchi. maybe you can search in Chinese for the real history.
泡菜、寿司最初出现在我们现在称之为中国的土地上。我的意思是真正的泡菜，就像韩国kimchi一样。也许你可以用中文搜索真正的历史。
kimchi, sushi was found first in land which now we called China. I mean a real kimchi just exactly like korean kimchi. maybe you can search in Chinese for the real history.
泡菜、寿司最初出现在我们现在称之为中国的土地上。我的意思是真正的泡菜，就像韩国kimchi一样。也许你可以用中文搜索真正的历史。
@AKA
human have been eating raw meat since early mankind.
人类从早期就开始食用生肉。
human have been eating raw meat since early mankind.
人类从早期就开始食用生肉。
@Wei Shi
then who was original raw meat eater?
那么最初的生肉食者是谁呢？
then who was original raw meat eater?
那么最初的生肉食者是谁呢？
@Hùng Trần
that is an interesting information
这是一个有趣的信息。
that is an interesting information
这是一个有趣的信息。
@Yan Hai
There are many kinds of kimchi, not the one the OP mentioned.
pa-kimchi, yeolmu-kimchi, dongchimi, nabak-kimchi, mat-kimchi
Please see the fifth and sixth types
The Korean people explain the kimchi by lobbying Codex Alimentarius: "a fermented food that uses salted napa cabbages as its main ingredient mixed with seasonings, and goes through a lactic acid production process at a low temperature。"
I think Sour cucumber is also a kind of kimchi, and it is also the Intangible Cultural Heritage of Humanity in South Korea.
kimchi有许多种，不是答主说的那一种
白菜kimchi、叶子kimchi、冬kimchi、纳白菜kimchi、水kimchi
韩国人通过游说食品法典解释泡菜：“泡菜是一种用盐腌制的大白菜为主要原料混合调料发酵而成的食品，在低温下进行乳酸生产过程。”
我认为酸黄瓜也是一种泡菜，它也是韩国的人类非物质文化遗产。
There are many kinds of kimchi, not the one the OP mentioned.
pa-kimchi, yeolmu-kimchi, dongchimi, nabak-kimchi, mat-kimchi
Please see the fifth and sixth types
The Korean people explain the kimchi by lobbying Codex Alimentarius: "a fermented food that uses salted napa cabbages as its main ingredient mixed with seasonings, and goes through a lactic acid production process at a low temperature。"
I think Sour cucumber is also a kind of kimchi, and it is also the Intangible Cultural Heritage of Humanity in South Korea.
kimchi有许多种，不是答主说的那一种
白菜kimchi、叶子kimchi、冬kimchi、纳白菜kimchi、水kimchi
韩国人通过游说食品法典解释泡菜：“泡菜是一种用盐腌制的大白菜为主要原料混合调料发酵而成的食品，在低温下进行乳酸生产过程。”
我认为酸黄瓜也是一种泡菜，它也是韩国的人类非物质文化遗产。
@Wei Shi
Did Korean eat any fresh Vege?
韩国人吃新鲜蔬菜吗？
Did Korean eat any fresh Vege?
韩国人吃新鲜蔬菜吗？
@Brett
The fight is between whether Korea is some special isolate or if Korean culture was in fact spread across the region (and influenced by it) as a member of a greater geographic grouping. That’s all there is to this, it is pure nationalism rhetoric.
Also it has nothing to do with paocai. This is supposed to be about suancai and kimchi. Not to mention, kimchi is made by brining so you are wrong about it not being soaked in salt water. The process of the two is identical, but Koreans have a preference towards adding different things because spices are fun.
这场争论是关于韩国是否是某种特殊的孤立体，或者韩国文化是否实际上作为一个更大地理群体的一部分而在该地区传播（并受其影响）。这就是所有的，这是纯粹的民族主义言论。
而且这与泡菜无关。这应该是关于酸菜和泡菜的。更不用说，泡菜是用盐水腌制的，所以你关于它不是浸泡在盐水中的说法是错误的。这两种方法的过程是相同的，但韩国人更喜欢添加不同的东西，因为香料很有趣。
The fight is between whether Korea is some special isolate or if Korean culture was in fact spread across the region (and influenced by it) as a member of a greater geographic grouping. That’s all there is to this, it is pure nationalism rhetoric.
Also it has nothing to do with paocai. This is supposed to be about suancai and kimchi. Not to mention, kimchi is made by brining so you are wrong about it not being soaked in salt water. The process of the two is identical, but Koreans have a preference towards adding different things because spices are fun.
这场争论是关于韩国是否是某种特殊的孤立体，或者韩国文化是否实际上作为一个更大地理群体的一部分而在该地区传播（并受其影响）。这就是所有的，这是纯粹的民族主义言论。
而且这与泡菜无关。这应该是关于酸菜和泡菜的。更不用说，泡菜是用盐水腌制的，所以你关于它不是浸泡在盐水中的说法是错误的。这两种方法的过程是相同的，但韩国人更喜欢添加不同的东西，因为香料很有趣。
@Michael, Donald.
Kimchi comes from my hometown, Sichuan. Kimchi has a long history in Sichuan. Korea is the inventor of the universe. The universe is Korean. Ha ha ha.
泡菜来自我的家乡，四川。泡菜在四川有着悠久的历史。韩国是宇宙的发明者。宇宙是韩国的。哈哈哈。
Kimchi comes from my hometown, Sichuan. Kimchi has a long history in Sichuan. Korea is the inventor of the universe. The universe is Korean. Ha ha ha.
泡菜来自我的家乡，四川。泡菜在四川有着悠久的历史。韩国是宇宙的发明者。宇宙是韩国的。哈哈哈。
@AyaShawn
Yes, Paocai is from Sichuan, but as a Chinese friend, when you write in English, you must not write it as kimchi, as you are doing now.
We Chinese should stick to our cultural traditions and not use inappropriate English words to crudely explain our culture.
Paocai is not kimchi, Jiaozi is not dumpling either
没错泡菜来自四川，但是作为一位中国朋友，您在书写英语时，一定不要将它写作Kimchi，就像您现在做的这样。
我们华人应该坚守自己的文化传统，不要随意使用不恰当的英语词汇来粗糙的解释自己的文化
Paocai不是kimchi，Jiaozi也不是dumpling
Yes, Paocai is from Sichuan, but as a Chinese friend, when you write in English, you must not write it as kimchi, as you are doing now.
We Chinese should stick to our cultural traditions and not use inappropriate English words to crudely explain our culture.
Paocai is not kimchi, Jiaozi is not dumpling either
没错泡菜来自四川，但是作为一位中国朋友，您在书写英语时，一定不要将它写作Kimchi，就像您现在做的这样。
我们华人应该坚守自己的文化传统，不要随意使用不恰当的英语词汇来粗糙的解释自己的文化
Paocai不是kimchi，Jiaozi也不是dumpling
@James Liong
What's important is what one want to eat for present, taste good be satisfy.
Meaningless quarrels, like kids do, & those who love quarrels do
Who's #1
Who make it 1st
Don't copy mine
It's my idea that you make it into reality, don't forget that
重要的是一个人现在想要吃什么，好吃就好。
无意义的争论，就像孩子们所做的那样，那些喜欢争论的人也是如此
谁是第一名
谁最先创造
不要抄袭我的
是我的想法让你变成现实的，别忘了这一点
What's important is what one want to eat for present, taste good be satisfy.
Meaningless quarrels, like kids do, & those who love quarrels do
Who's #1
Who make it 1st
Don't copy mine
It's my idea that you make it into reality, don't forget that
重要的是一个人现在想要吃什么，好吃就好。
无意义的争论，就像孩子们所做的那样，那些喜欢争论的人也是如此
谁是第一名
谁最先创造
不要抄袭我的
是我的想法让你变成现实的，别忘了这一点
@Peter Topping
Almost all nations from Ireland to Japan across most of the northern hemisphere make pickles of some kind. The colder the winter or shorter the growing season the more likely the culture is to make pickles. Cabbage is the most commonly pickled vegetable.
I grew up pickling fish in the Southern hemisphere. It's a solution to abundance and scarcity. Big catch of fish and no refrigeration so dry or pickle fish in vinegar and put it in jars, store it in a cool place. Drying required specific climatic conditions so is more challenging.
几乎所有从爱尔兰到日本跨越北半球大部分地区的国家都制作某种泡菜。冬季越冷或生长季节越短，这种文化制作泡菜的可能性就越大。卷心菜是最常用的腌制蔬菜。
我在南半球长大，腌制鱼。这是应付丰富和稀缺矛盾的解决方案。捕捞到大量的鱼，但没有冷藏设备，所以将鱼干燥或腌制在醋中，并放入罐子中，存放在凉爽的地方。干燥需要特定的气候条件，因此更具挑战性。
Almost all nations from Ireland to Japan across most of the northern hemisphere make pickles of some kind. The colder the winter or shorter the growing season the more likely the culture is to make pickles. Cabbage is the most commonly pickled vegetable.
I grew up pickling fish in the Southern hemisphere. It's a solution to abundance and scarcity. Big catch of fish and no refrigeration so dry or pickle fish in vinegar and put it in jars, store it in a cool place. Drying required specific climatic conditions so is more challenging.
几乎所有从爱尔兰到日本跨越北半球大部分地区的国家都制作某种泡菜。冬季越冷或生长季节越短，这种文化制作泡菜的可能性就越大。卷心菜是最常用的腌制蔬菜。
我在南半球长大，腌制鱼。这是应付丰富和稀缺矛盾的解决方案。捕捞到大量的鱼，但没有冷藏设备，所以将鱼干燥或腌制在醋中，并放入罐子中，存放在凉爽的地方。干燥需要特定的气候条件，因此更具挑战性。
@Yap You Wai
Re “worthless”: media likes it as it generates traffic?
关于“无价值”：媒体喜欢这个词因为它能带来流量
Re “worthless”: media likes it as it generates traffic?
关于“无价值”：媒体喜欢这个词因为它能带来流量
@Bette
Lol, Who cares. When the fridge was not existed, most of foods were preserved by fermentation in all cultures. Guess Korean loved hot food, just put ton of hot pepper to make fermented foods more tastier, even gave a name Kimchi.
I was growing up in 60’s, 70’s, China was totally isolated from outside of world, my grandma made tons different sort of fermented veggies similar like Kimchi, not exactly tasted as Kimchi since there was no shrimp or fish paste in my hometown area.
哈哈，谁在乎呢。冰箱还不存在的时候，几乎所有文化中的大部分食物都是通过发酵来保存的。我猜韩国人喜欢吃辣食，只是放了大量辣椒让发酵食物更加美味，甚至给了个名字叫Kimchi。
我在60年代、70年代长大，当时中国与外界完全隔绝，我奶奶做了大量与Kimchi类似的发酵蔬菜，尽管口味不完全像Kimchi，因为我家乡没有虾或鱼酱。
Lol, Who cares. When the fridge was not existed, most of foods were preserved by fermentation in all cultures. Guess Korean loved hot food, just put ton of hot pepper to make fermented foods more tastier, even gave a name Kimchi.
I was growing up in 60’s, 70’s, China was totally isolated from outside of world, my grandma made tons different sort of fermented veggies similar like Kimchi, not exactly tasted as Kimchi since there was no shrimp or fish paste in my hometown area.
哈哈，谁在乎呢。冰箱还不存在的时候，几乎所有文化中的大部分食物都是通过发酵来保存的。我猜韩国人喜欢吃辣食，只是放了大量辣椒让发酵食物更加美味，甚至给了个名字叫Kimchi。
我在60年代、70年代长大，当时中国与外界完全隔绝，我奶奶做了大量与Kimchi类似的发酵蔬菜，尽管口味不完全像Kimchi，因为我家乡没有虾或鱼酱。
@William Sun
It’s impossible for Korean to have anything or invented anything complete independently, it is just not possible since they share the same board line with China. Anything Korean has is likely to be evolved and influenced over time between the north east China provinces and Korea, i.e they learn and borrowed from each other.
I guess, as a small and marginal country, supplies are scarce. So a fermented food that seemed insignificant to the Chinese became their precious food.
So they care very much and really want it to "belong to them", even though it must be more or less influenced by China.
And China is like a nouveau riche. They have so many things that they don’t have time to take care of each one. But just like a child, I don’t have to play with my toys, but I can’t give them to you.
韩国人完全独立地拥有或发明任何东西是不可能的，因为他们与中国共享同一边界。韩国拥有的任何东西都可能是随着时间在中国东北省和韩国之间演变和受到影响的，即它们相互学习和借鉴。
我猜，作为一个边缘小国，物资匮乏。所以一种在中国人看来无关紧要的发酵食品，成了他们宝贵的食物。
所以他们非常在意，非常希望它”属于自己“，尽管它必然或多或少的受到中国的影响。
而中国就像一个暴发户，他们有太多东西，多到都没有时间去照顾每一种。但是就和小孩子一样，我的玩具可以不玩，但是我不能给你。
It’s impossible for Korean to have anything or invented anything complete independently, it is just not possible since they share the same board line with China. Anything Korean has is likely to be evolved and influenced over time between the north east China provinces and Korea, i.e they learn and borrowed from each other.
I guess, as a small and marginal country, supplies are scarce. So a fermented food that seemed insignificant to the Chinese became their precious food.
So they care very much and really want it to "belong to them", even though it must be more or less influenced by China.
And China is like a nouveau riche. They have so many things that they don’t have time to take care of each one. But just like a child, I don’t have to play with my toys, but I can’t give them to you.
韩国人完全独立地拥有或发明任何东西是不可能的，因为他们与中国共享同一边界。韩国拥有的任何东西都可能是随着时间在中国东北省和韩国之间演变和受到影响的，即它们相互学习和借鉴。
我猜，作为一个边缘小国，物资匮乏。所以一种在中国人看来无关紧要的发酵食品，成了他们宝贵的食物。
所以他们非常在意，非常希望它”属于自己“，尽管它必然或多或少的受到中国的影响。
而中国就像一个暴发户，他们有太多东西，多到都没有时间去照顾每一种。但是就和小孩子一样，我的玩具可以不玩，但是我不能给你。
@Jon Lua
That reminds me repeated argument between governments of Singapore and Malaysia over same issues (eg water deals between the 2 countries).
Basically both countries do not get much attention in world’s politics. And news reported in media of both countries are boring. So the governments put up arguments on and off to stir up attentions amongst their people, and so increase sales of media products at the same time. Arguments would cool down eventually without any conclusion and awaiting for another stirring up.
At the end, government officers of both countries would have coffee together in posh establishments, celebrating the attention they have gained. This is important for prevailing ruling parties of both countries to gain votes during general elections. So this is the Pakat of the Century for both.
For their people, they will also having coffee together in less posh establishments to Ma Zheng Hu (scolding government) together. Sales of establishments would also increase meanwhile.
In short,don’t give a damn to arguments between governments and think positively. The world would be in peace.
这让我想起新加坡和马来西亚政府之间就同样问题（如两国之间的水资源协议）反复争论。
基本上，这两个国家在世界政治中并没有受到太多关注。两国媒体报道的新闻都很无聊。因此，政府会时不时地发表争论，激起人民的关注，同时增加媒体产品的销售量。争论最终会冷却下来，没有任何结论，并等待下一次的激起。
最后，两国政府官员会在高档场所一起喝咖啡，庆祝他们获得的关注。这对于两国的执政党在大选中获得选票至关重要。所以这对两国来说是本世纪的合作。
对于他们的人民来说，他们也会在较不高档的场所一起喝咖啡，一起骂政府。场所的销售额也会同时增加。
简而言之，不要在政府之间的争论上耗费精力，要积极思考。世界将会和平。
That reminds me repeated argument between governments of Singapore and Malaysia over same issues (eg water deals between the 2 countries).
Basically both countries do not get much attention in world’s politics. And news reported in media of both countries are boring. So the governments put up arguments on and off to stir up attentions amongst their people, and so increase sales of media products at the same time. Arguments would cool down eventually without any conclusion and awaiting for another stirring up.
At the end, government officers of both countries would have coffee together in posh establishments, celebrating the attention they have gained. This is important for prevailing ruling parties of both countries to gain votes during general elections. So this is the Pakat of the Century for both.
For their people, they will also having coffee together in less posh establishments to Ma Zheng Hu (scolding government) together. Sales of establishments would also increase meanwhile.
In short,don’t give a damn to arguments between governments and think positively. The world would be in peace.
这让我想起新加坡和马来西亚政府之间就同样问题（如两国之间的水资源协议）反复争论。
基本上，这两个国家在世界政治中并没有受到太多关注。两国媒体报道的新闻都很无聊。因此，政府会时不时地发表争论，激起人民的关注，同时增加媒体产品的销售量。争论最终会冷却下来，没有任何结论，并等待下一次的激起。
最后，两国政府官员会在高档场所一起喝咖啡，庆祝他们获得的关注。这对于两国的执政党在大选中获得选票至关重要。所以这对两国来说是本世纪的合作。
对于他们的人民来说，他们也会在较不高档的场所一起喝咖啡，一起骂政府。场所的销售额也会同时增加。
简而言之，不要在政府之间的争论上耗费精力，要积极思考。世界将会和平。
@Tony Kwee
picklin vs fermentin, them r both a way to preserve a food prior fridge invention?
腌制与发酵，它们都是在冰箱发明之前保存食物的一种方式吗？
picklin vs fermentin, them r both a way to preserve a food prior fridge invention?
腌制与发酵，它们都是在冰箱发明之前保存食物的一种方式吗？
@Coin Zh
补充一下作者：用盐水泡的我们四川通常叫泡菜或酸菜，像韩国那种通过晾晒去水后，再通过调料腌制的，四川一般叫盐菜（或腌菜），这是2种不同工艺，有着同样悠久的历史，不同于韩国，在我们大多数餐桌上的地位，这2个只是小菜，有无都无所谓。当初和韩国产生争论的是盐菜，不是泡菜。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
补充一下作者：用盐水泡的我们四川通常叫泡菜或酸菜，像韩国那种通过晾晒去水后，再通过调料腌制的，四川一般叫盐菜（或腌菜），这是2种不同工艺，有着同样悠久的历史，不同于韩国，在我们大多数餐桌上的地位，这2个只是小菜，有无都无所谓。当初和韩国产生争论的是盐菜，不是泡菜。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
@Ted Dus
Fermenting vegetables isn’t unique for either Korea or China.
Polish kapusta kiszona (soured cabbage) is made in similar way like Korean kimchi. The main fermenting agent is salt.
Ogórki kiszone (soured cucumbers) are made like Chinese paocai, in salt water solution.
腌制蔬菜并不是韩国或中国独有的。
波兰的kapusta kiszona（酸白菜）的制作方式与韩国的泡菜类似。主要的发酵剂是盐。
Ogórki kiszone（酸黄瓜）的制作方式类似于中国的泡菜，使用盐水溶液。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
Fermenting vegetables isn’t unique for either Korea or China.
Polish kapusta kiszona (soured cabbage) is made in similar way like Korean kimchi. The main fermenting agent is salt.
Ogórki kiszone (soured cucumbers) are made like Chinese paocai, in salt water solution.
腌制蔬菜并不是韩国或中国独有的。
波兰的kapusta kiszona（酸白菜）的制作方式与韩国的泡菜类似。主要的发酵剂是盐。
Ogórki kiszone（酸黄瓜）的制作方式类似于中国的泡菜，使用盐水溶液。
原创翻译：龙腾网 https://www.ltaaa.cn 转载请注明出处
@Nari Kyo
You seem to have not taken into account the distribution of chili pepper cultivation in history. Korea introduced kimchi because of the Sichuan garrison. They don’t have conditions of eating chili pepper in ancient times.
你似乎没有考虑到历史上辣椒种植的分布情况。韩国之所以引入泡菜，是因为四川的驻军。他们古代没有吃辣椒的条件。
You seem to have not taken into account the distribution of chili pepper cultivation in history. Korea introduced kimchi because of the Sichuan garrison. They don’t have conditions of eating chili pepper in ancient times.
你似乎没有考虑到历史上辣椒种植的分布情况。韩国之所以引入泡菜，是因为四川的驻军。他们古代没有吃辣椒的条件。
很赞 20
收藏