The last episode of the “Life Series”: The life of white radish!一生系列产品最后一个视频--萝卜的一生丨Liziqi Channel
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Make pickles on Minor Snow, and cured meat on Major Snow.
The freezing wintry days summon the lunar new year. Isn’t it the best time to pickle the food you have around!
Pickled mustard tuber, dried white radish, preserved chicken, meat, and sausages…Hang them up!
Do you know how white radish flowers wither and leave their seeds deep in the ground;
And how the little ones sprout and grow up into full, long tuberous roots?
This is the last episode of the “Life Series”,
And farewell to “The life of …”
小雪腌菜，大雪腌肉。
寒冬腊月的，年关将近。可不就是各种腌嘛！
榨菜头 萝卜干、腊鸡 腊肉 香肠通通挂起来！
萝卜怎么落花成籽，怎么埋种地下。
怎么发芽，又是如何长大……
这是《一生系列》的最后一个视频了，
XX的一生，就停在这里了吧！
【李子柒 Liziqi 】 goo.gl/nkjpSx
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liziqi李子柒更多精彩视频推荐/More wonderful video recommendations：
liziqi李子柒精选视频/decent video selection：is.gd/qe9xuc
李子柒●花开有声 | Soud of blooming flowers： is.gd/tyr1ja
李子柒 ●饮食以节 | Chinese festival food： is.gd/3LsFnu
李子柒 ●适时而食 | Seasonal diet： is.gd/JmLJH3
东方非遗传承 | Oriental intangible cultural heritage ： is.gd/atatyo
传统工艺 | Traditional handicraft： is.gd/FPl4df
Spring 春之卷：is.gd/EBwo2n
Summer 夏之卷：is.gd/i1jJ46
Autumn 秋之卷：is.gd/YBVeL2
Winter 冬之卷：is.gd/3JqW8D
#李子柒#liziqi
You Korean people said yourself you can't make kimchi without kimchi refrigerator!Does she use refrigerator while making the food?No. So that's not kimchi. Stop that Korean troll army and spare some harmony for us here,pls
Kimchi is completely different from Chinese paocai. Kimchi is pickled and fermented once more with soy sauce and salt. In other words, Korean kimchi is pickled first and then 'fermented' with soy sauce and salt. Since Korean kimchi is fermented and stored together, kimchi, which has been fermented for a long time, is called ripe kimchi and becomes a ingredient used in kimchi stew. Chinese paocai is naturally different from kimchi, which is fermented in salt and intestines, because it is stored in vinegar or alcohol after being pickled. Therefore, kimchi is not Chinese food. Kimchi is a Korean traditional food. The International Organization for Standardization (ISO) defined paochai as a vegetable product pickled in salt (fermented with lactic acid bacteria in salt water) in 2020 and the Codex adopted kimchi as a "world standard" and "mixed with garlic, ground garlic, etc." The ISO/FDIS 24220 document also states, "This document does not apply to Kimchi." You're the one who should stop it. The food shown in the video is kimchi, a traditional Korean dish that goes through secondary fermentation, not paocai.
Learn how to love your culture and tradition, Chinese 😂🤭🤭🤭lol
づχιàō婾國鎵，ィ┾庅嘟四鉨鍆旳╄→
Hey guys!!! Kimchi is Korean traditional Food. 🇰🇷 We have Kimchi history for more than 3000 years . These days, some Chinese are keep trying to steal Korea’s history and tradition, but it won’t be easy, u Chinese. Chinese are keep insisting Hanbok, Kimchi , and all those good culture from Korea are theirs, but denying that the pendemic isn’t theirs. Which is a very fun and pitiful behavior. Each korean house hold has at least one Kimchi refrigerator in their house. We have various kinds of kimchi ; Yulmoo, Chonggak, Baechoo, Pa, Yangpa, and so on. Every region in Korea has different recipe to make Kimchi. Please let me know if you are still not sure what country Kimchi belongs to. 😋 Oh! In the meantime, Chinese has only one word “Paocai” which means “cabbage” in Chinese. And they are insisting that kimchi is theirs 😂😂😂How funny and fitful. Learn how to Love your culture and tradition, Chinese.
동영상 오해의소지가있는 스팸으로 신고박았다
づχιàō婾國鎵，ィ┾庅嘟四鉨鍆旳╄→
한국의 전통적인 발효음식. 예전에는 ‘지’라고 불렀으며, 이후 음운 변화가 일어나 ‘딤채’를 거쳐 ‘김치’가 되었는데, 전라도 방언으로는 보통의 김치를 ‘지’라고 한다. 보통 배추와 무 등의 주 재료를 소금에 절이고 마늘과 파, 고추가루, 젓갈 등 양념을 더하여 발효시켜서 먹는다. 무와 배추를 양념하지 않고 통으로 소금에 절여서 묵혀 두고 먹는 김치를 ‘짠지’라고 하는데 황해도와 함남 지방에서는 보통 김치 자체를 ‘짠지’라고 하여 고어의 흔적을 보인다. 한국의 전통적인 발효음식 중 하나. 예전에는 김치를 ‘지’라고 불렀다. 고려시대 이규보의 〈동국이상국집〉에서 김치 담그기를 ‘감지’라고 했고, 1600년대 말엽의 요리서인 〈주방문(酒方文)〉에서는 김치를 ‘지히(沈菜)’라 했다. 지히가 '팀채'가 되고 다시 '딤채'로 변하고 '딤채'는 구개음화하여 '짐채'가 되었으며, 다시 구개음화의 역현상이 일어나서 '김채'로 변하여 오늘날의 '김치'가 된 것이다. 1715년 홍만선의 〈산림경제〉에서는 지히와 저를 합하여 ‘침저’라 했고, 지금도 남부지방 특히 전라도지방에서는 고려시대의 명칭을 따서 보통의 김치를 ‘지’라고 한다. 그리고 무와 배추를 양념하지 않고 통으로 소금에 절여서 묵혀 두고 먹는 김치를 '짠지'라고 하는데 황해도와 함남 지방에서는 보통 김치 자체를 '짠지'라고 한다 next encyclopedia kimchi summarize Korean traditional fermented food. In the past, it was called 'Ji', and then phonological changes occurred and became 'Kimchi' through 'Dimchae'. In Jeolla Province dialect, ordinary kimchi is called 'Ji'.,Usually, main ingredients such as cabbage and radish are salted and fermented by adding spices such as garlic, green onions, red pepper powder, and salted fish.,Kimchi, which is salted and eaten in a barrel without seasoning radish and cabbage, is called 'wild paper'. In Hwanghae and Hamnam provinces, kimchi itself is usually called 'wild paper' and shows signs of gore. It is one of the traditional fermented foods in Korea. In the past, kimchi was called 'ji'.,In Lee Gyu-bo's "Dongguk Idea House" in the Goryeo Dynasty, kimchi was called "sensing", and in the late 1600s cookbook "Jubung (), kimchi was called "Jihi".,Jihi became 'Teamchae' and then 'Dimchae' became 'Jimchae' by palatalizing and becoming 'Jimchae'. Again, the reverse phenomenon of palatalization occurred and turned into 'Kimchae' and became 'Kimchi' today.,In 1715, in the <Forest Economy> of Hong Man-sun, Jihi and I were called 'singer', and even now, in the southern region, especially in Jeolla province, the ordinary kimchi is called 'ji' after the name of the Goryeo period.,And kimchi, which is not seasoned with radish and cabbage, is salted in a barrel and eaten in a coffin, is called 'sweaty'. In Hwanghae and Hamnam provinces, kimchi itself is usually called 'sweaty' 下一个百科全书 辛奇 总结 韩国传统发酵食品。,过去,它被称为“Ji”,然后语音变化发生,并通过“Dimchae”成为“Kimchi”。,在全罗道方言中,普通辛奇被称为“吉”,通常,主要成分如卷心菜和萝卜通过添加香料如大蒜,绿洋葱,红辣椒粉和盐鱼来盐化和发酵。 Kimchi,在没有调味萝卜和ca的情况下,在桶中盐化和吃。 白菜,被称为“野纸”。,在黄海和汉南省,辛奇本身通常被称为“野纸”,并显示出戈尔的迹象。 它是韩国传统发酵食品之一。,过去,辛奇被称为“ji”。在高丽王朝的李圭甫的“Dongguk想法之家”中,辛奇被称为“感知”,而在十九世纪末的食谱“Jubung(),辛奇被称为“日志”,吉希成为“Teamchae”,然后“Dimchae”成为“Jihi”。 “Jimchae”通过腭化和成为“Jimchae”。,再次,腭化的反向现象发生并变成“Kimchae”,今天成为“Kimchi”。1715年,在洪万善,吉希和我被称为“歌手”,甚至现在,在南部地区,特别是在全罗省,普通辛奇被称为“ji”的名字 高丽时期,没有用萝卜和卷心菜调味的辛奇,在桶中盐,在棺材中吃,被称为“汗水”。,在黄海和汉南省,辛奇本身通常被称为“汗水” 출처:다음백과
到现在还有美军驻扎的南朝鲜，韩国人可真可怜
好中国人 = 死中国人
釣魚島日本领土
釣魚島日本领土
釣魚島日本领土
釣魚島日本领土
獨島也是
언니 화이팅!
釣魚島日本领土
︷「韓國亽難檤洇蒍γòǔィ门的國傢尐，芯汹竾勼①γáňɡ狹尐嗎」︷
Xijin pooh anal
중국인vs잼민이 누가이길까?
잼민이가 이기지
ㄹㅇㅋㅋ
중국은 2021 아직까지도 한국의 문화속국, 한국의 문화와 기술을 베끼지 않으면 살아남지 못하는 한국문화의 짐꾼, 배달꾼 ♥️🤭
아이고 얼마나 부러워 쓰면은 김치를 자기 나라 거라고 하냐 차라리 그렇게 말할 시간에 중국의 전통 음식을 만들면 되잖아 바보들아 어린이도 생각할 수 있는 수준이야
Xi jin pig blesses chinese.
I wonder that how many Chinese eat Kimchi a day Lol. Korean can't live without Kimchi. Do you know only Baechu Kimchi? What a poor woman.😂😂 Original is different. As I know, there is more than 100 kinds of Kimchi in Korean. Come on and learn how to make Kimchi.
每次看每次感叹，一个人能能干到这种地步，太神奇了！
7:00~8:00, 15:45 China is Paocai and Kimchi is Korea. This is the article for 2020.12.01. Regarding the Chinese media's claim that "Chinese Paocai has become an international standard," the International Organization for Standardization (ISO), which has registered the standard, refuted the claim. It officially confirmed that the standard based on China has nothing to do with kimchi. Analysts say that China's "Kimchi Process," which claims to be "original" of various cultural products in the East Asian region, has been put on hold. "ISO24220 is about Paocai, and the document does not apply to kimchi," Sandrin Tran Chad ISO Public Relations Specialist said in an e-mail interview with the Korea Economic Daily on the 1st. Regarding the Chinese media's claim that the document was officially passed and that the Chinese Paocai became an international standard for kimchi, he reaffirmed, "The Paocai standard has not been announced yet," and added, "This standard does not apply to kimchi. 🤣🤣🤣🤣🤣
Malayalees undenkil like cheyyu
진짜 어이가 없다ㅋㅋㅋㅋㅋㅋ 문화공부좀 하고 오세요 우기지 좀 말고
The practice of pickled cabbage was first passed from China to China. The pickled cabbage has a history of at least 3,100 years in China. The pickled cabbage is an improvement of your country. Korea has been a vassal state of China in history and Japan in modern times. Your seaweed steamed rice is not to learn Japanese sushi? lol
중국인은 베끼지 않으면 못 살아남는 한국의 문화 속국 🤭😂😂😂😂
컷이 진짜많네.. 뭐 하기전마다 구도확인하고 카메라설정한다음 아무렇지않게 일하는척 하는거 웃긴댜..ㅎㅎㅎ
중국인લસશ
안녕하세요 저는 한국사람입니다 저는 N호방에 VIP입니다🐶 Hello, I'm from Korea. I'm a VIP in Room N
Xijin pig bless you
🙋♀️🌹❤
You Korean people said yourself you can't make kimchi without kimchi refrigerator!Does she use refrigerator while making the food?No. So that's not kimchi. Stop that Korean troll army and spare some harmony for us here,pls
李子柴 Liziqi >>>>>>>>>Kpop💩🇰🇷
한국인 여러분들 지금 김치가 누구나라건지 설명할게 아니라 외국인한테 왜 우리가 여기서 김치에대해 설명을 하는지 얘기를 해야할거 같습니다
泡菜是民主的象征。 在民主化运动中，韩国人吃了泡菜并增强了自己的能力以寻求民主。您不知道朝鲜民主主义人民运动的象征-泡菜，这是一个耻辱。 김치는 민주주의 상징이야. 민주화 운동할때 한국 사람들이 김치를 먹고 힘을 내고 민주주의를 찾았거든 민주화 운동의 상징인 김치를 모르다니 참 아쉽구나?
망바딸바초바 那你们国家应该叫纳米国了吧？或者狭隘微缩国？그럼 너희 나라는 나노나라라고 해야 되지?아니면 국가적 규모의 축소일까요?
이것도 추가좀요 当我们称其为“小国”时，土地太宽，当我们称其为“大国”时，内部太窄，因此我们称其为中国。 소국이라 하자니 땅은 넓고 대국이라 하자니 속이 좁아 중국이라 하였다 ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ
I want all the countries, china, japan, south east asian countries to BAN all kpop, samsung and korean products! these people are arrogant, selfish, xenophobic, and think highly above themselves! Koreans really hate china but koreans love japan and western people!
中国至今还是韩国的文化属国 중국은 지금까지도 여전히 한국의 문화속국이다. China is still Korea's cultural dependency country
I want all the countries, china, japan, south east asian countries to BAN all kpop, samsung and korean products! these people are arrogant, selfish, xenophobic, and think highly above themselves! Koreans really hate china but koreans love japan and western people!
中国至今还是韩国的文化属国 중국은 지금까지도 여전히 한국의 문화속국이다. China is still Korea's cultural dependency country
I want all the countries, china, japan, south east asian countries to BAN all kpop, samsung and korean products! these people are arrogant, selfish, xenophobic, and think highly above themselves! Koreans really hate china but koreans love japan and western people!
中国至今还是韩国的文化属国 중국은 지금까지도 여전히 한국의 문화속국이다. China is still Korea's cultural dependency country
You Korean people said yourself you can't make kimchi without kimchi refrigerator!Does she use refrigerator while making the food?No. So that's not kimchi. Stop that Korean troll army and spare some harmony for us here,pls
You Korean people said yourself you can't make kimchi without kimchi refrigerator!Does she use refrigerator while making the food?No. So that's not kimchi. Stop that Korean troll army and spare some harmony for us here,pls?
en.wikipedia.org/wiki/Kimchi
en.wikipedia.org/wiki/Kimchi
en.wikipedia.org/wiki/Kimchi
en.wikipedia.org/wiki/Kimchi
중국은 2021아직까지도 한국의 문화속국, 한국의 문화와 기술을 베끼지않으면 살아남지못하는 한국문화의 짐꾼,배달꾼♡
퍼가요~♥️
ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ
중국은 2021아직까지도 한국의 문화속국, 한국의 문화와 기술을 베끼지않으면 살아남지못하는 한국문화의 짐꾼,배달꾼♡
Your Korean tradition is the prison food of every president
중국은 2021 아직까지도 한국의 문화속국, 한국의 문화와 기술을 베끼지 않으면 살아남지 못하는 한국문화의 짐꾼, 배달꾼 ♥️🤭
Dokdo is a part of Japan~
so cute♥but Japanese can't go to 獨島 without passport (☭ ͜ʖ ☭) BUT!! 釣魚島日本领土 so they can go to 尖閣列島 without passport.wow what's a relief, isn't it?
김치 만두 를 보십 시오. 만두 에 김 치 가 들어 간 중국 음 식 입니다. 식민 지 한국 여러 분
갑자기 잼민이가 보고싶어...
ㅋ
그렇다. ㄱrㅣ소리를 하는것을 알수있다
안녕하세요 저는 한국사람입니다 저는 N호방에 VIP입니다🐶 Hello, I'm from Korea. I'm a VIP in Room N
@NA NA 우리는 한국인터넷 놀 수 없는것 몰라?쓰례끼같은 한국남자🤣
@백진혁 니들이 먼저욕하니까🤣
@북한김치 적당히해라 잼민아
@북한김치 왜그래? 너도 같이있었잖아? 내방으로와 빨간고양이♡
@최석현 뭐?니가 N호방의 VIP라고?
当我们称其为“小国”时，土地太宽，当我们称其为“大国”时，内部太窄，因此我们称其为中国。 소국이라고 부르자니 땅이 너무 넓고, 대국이라고 부르자니 속이 너무 좁아, 중국이라고 하였다. ㅋㅋㅋㅋㅋㅋㅋㅋ
@v an 好中国人 = 死中国人
@망바딸바초바 天安门又怎样，现在是你们开始撕逼，有关我们什么事
@Miao YU 天安门
說了些啥。。。 行了行了 全宇宙都是韓國的！別吵了 看了煩得很
뻔뻔한 중국공산당들 부끄러움을 모른다
변 태 N 번 방 , 한 국 실 체 성 형 🤮
중 국 인 들 이 한 국 와 서 성 형 제 일 많 이 하 고 가서 횟수를 늘 려 준다
인체가 신비해지는 중국
韩国固有的饮食文化的韩国泡菜(KIMCHI)是自由民主主义运动的象征的. 我们韩国国民实现了 自由民主主义国家的我国韩国. 因为韩国国民每天吃着韩国泡菜(KIMCHI)， 实现了自由民主主义国家的韩国. 因此，中共人民也不要撒谎韩国泡菜(KIMCHI)是中共和中国人民的历史, 应该每天吃韩国泡菜,一定要成就中共成为自由民主主义国家. 한국 고유음식 문화인 한국김치는 자유민주주의운동의 상징이다. 우리 한국국민이 자유민주주의 국가인 우리나라 한국을 실현한 것이다. 왜냐하면 한국국민은 매일 한국김치를 먹으며 자유민주주의 국가인 한국을 실현한 것이기에, 중공인민도 한국김치가 중공과 중공인민의 역사라고 거짓말하지 말고, 마땅히 매일 한국김치를 먹으면서 반드시 중공이 자유민주주의국가가 되도록 성취하라.
Hey how much did you recieve money from Chinese government? If you made this video yourself, you must go to the city and school. What a uneducated women😢😢 Kimchi is Korean food. Don't be a government's dog. Don't be a embarresd person.
@孟学丰 Thank you for your self-introdution😀😀 But you are not person.. Go to your home and keep the Siginping's house. Puppy🐶🐶
pathetic clown
한국의 전통적인 발효음식. 예전에는 ‘지’라고 불렀으며, 이후 음운 변화가 일어나 ‘딤채’를 거쳐 ‘김치’가 되었는데, 전라도 방언으로는 보통의 김치를 ‘지’라고 한다. 보통 배추와 무 등의 주 재료를 소금에 절이고 마늘과 파, 고추가루, 젓갈 등 양념을 더하여 발효시켜서 먹는다. 무와 배추를 양념하지 않고 통으로 소금에 절여서 묵혀 두고 먹는 김치를 ‘짠지’라고 하는데 황해도와 함남 지방에서는 보통 김치 자체를 ‘짠지’라고 하여 고어의 흔적을 보인다. 한국의 전통적인 발효음식 중 하나. 예전에는 김치를 ‘지’라고 불렀다. 고려시대 이규보의 〈동국이상국집〉에서 김치 담그기를 ‘감지’라고 했고, 1600년대 말엽의 요리서인 〈주방문(酒方文)〉에서는 김치를 ‘지히(沈菜)’라 했다. 지히가 '팀채'가 되고 다시 '딤채'로 변하고 '딤채'는 구개음화하여 '짐채'가 되었으며, 다시 구개음화의 역현상이 일어나서 '김채'로 변하여 오늘날의 '김치'가 된 것이다. 1715년 홍만선의 〈산림경제〉에서는 지히와 저를 합하여 ‘침저’라 했고, 지금도 남부지방 특히 전라도지방에서는 고려시대의 명칭을 따서 보통의 김치를 ‘지’라고 한다. 그리고 무와 배추를 양념하지 않고 통으로 소금에 절여서 묵혀 두고 먹는 김치를 '짠지'라고 하는데 황해도와 함남 지방에서는 보통 김치 자체를 '짠지'라고 한다 next encyclopedia kimchi summarize Korean traditional fermented food. In the past, it was called 'Ji', and then phonological changes occurred and became 'Kimchi' through 'Dimchae'. In Jeolla Province dialect, ordinary kimchi is called 'Ji'.,Usually, main ingredients such as cabbage and radish are salted and fermented by adding spices such as garlic, green onions, red pepper powder, and salted fish.,Kimchi, which is salted and eaten in a barrel without seasoning radish and cabbage, is called 'wild paper'. In Hwanghae and Hamnam provinces, kimchi itself is usually called 'wild paper' and shows signs of gore. It is one of the traditional fermented foods in Korea. In the past, kimchi was called 'ji'.,In Lee Gyu-bo's "Dongguk Idea House" in the Goryeo Dynasty, kimchi was called "sensing", and in the late 1600s cookbook "Jubung (), kimchi was called "Jihi".,Jihi became 'Teamchae' and then 'Dimchae' became 'Jimchae' by palatalizing and becoming 'Jimchae'. Again, the reverse phenomenon of palatalization occurred and turned into 'Kimchae' and became 'Kimchi' today.,In 1715, in the <Forest Economy> of Hong Man-sun, Jihi and I were called 'singer', and even now, in the southern region, especially in Jeolla province, the ordinary kimchi is called 'ji' after the name of the Goryeo period.,And kimchi, which is not seasoned with radish and cabbage, is salted in a barrel and eaten in a coffin, is called 'sweaty'. In Hwanghae and Hamnam provinces, kimchi itself is usually called 'sweaty' 下一个百科全书 辛奇 总结 韩国传统发酵食品。,过去,它被称为“Ji”,然后语音变化发生,并通过“Dimchae”成为“Kimchi”。,在全罗道方言中,普通辛奇被称为“吉”,通常,主要成分如卷心菜和萝卜通过添加香料如大蒜,绿洋葱,红辣椒粉和盐鱼来盐化和发酵。 Kimchi,在没有调味萝卜和ca的情况下,在桶中盐化和吃。 白菜,被称为“野纸”。,在黄海和汉南省,辛奇本身通常被称为“野纸”,并显示出戈尔的迹象。 它是韩国传统发酵食品之一。,过去,辛奇被称为“ji”。在高丽王朝的李圭甫的“Dongguk想法之家”中,辛奇被称为“感知”,而在十九世纪末的食谱“Jubung(),辛奇被称为“日志”,吉希成为“Teamchae”,然后“Dimchae”成为“Jihi”。 “Jimchae”通过腭化和成为“Jimchae”。,再次,腭化的反向现象发生并变成“Kimchae”,今天成为“Kimchi”。1715年,在洪万善,吉希和我被称为“歌手”,甚至现在,在南部地区,特别是在全罗省,普通辛奇被称为“ji”的名字 高丽时期,没有用萝卜和卷心菜调味的辛奇,在桶中盐,在棺材中吃,被称为“汗水”。,在黄海和汉南省,辛奇本身通常被称为“汗水” 출처:다음백과
这是一个拥有5000年历史的伟大国家，但如果它不能吸收那个小国的文化，就没有什么可宣扬的了
시진핑의 개들
you should not copy kimchi, a traditional korean food.
Kimchi is a traditional Korean food. However, the Chinese government is spreading lies that it is a traditional Chinese food. Don't believe what they say. Kimchi is a traditional Korean food
ㅋㅋㅋㅋㅋㅋㅋㅋㅋ 지나가던 개가웃는다 공산당의 개들아
South Korean, was Iran detained South Korean ships, South Korea rescued it? No, because the Koreans have no wartime command, Korea is a colony of the United States, Korea! A country of humiliation
7:00~8:06, 15:45 Thank you for loving Kimchi! Now, you don't have to ask 'Do you know kimchi' when you meet a foreigner. This is because Korean food is gaining popularity around the world due to the strong Korean Wave. According to the "2020 Overseas Korean Food Consumer Survey" recently released by the Ministry of Agriculture, Food and Rural Affairs, an online survey of 8,000 locals in 16 overseas cities between August and September last year showed that 57.4 percent said they knew about Korean food. Recognition of Korean food has been steadily rising over the past three years, following 54% in 2018 and 54.6% in 2019. The most frequently eaten Korean food by overseas consumers was "Kimchi (33.6%)", followed by bibimbap (27.8%) and Korean-style chicken (26.9%). In response, the Ministry of Agriculture, Food and Rural Affairs analyzed that the world's interest in kimchi, which helps boost immunity, has increased due to the growing interest in health following the new type of coronavirus infection (Korona 19).
I love Ly Tu That
cultural appropriation at its finest. well done. #KoreanFood #Kimchi
한국의 전통음식 ---대통령의 감옥밥🤣🤣
콩밥 몸에 좋아 중국인들은 돈이 없어서 못먹지? 석탄없어서 추워서어떻게해? 불쌍한 중국
독도는 일본 영토 独岛是日本领土 한국 여성들은 음행을 좋아하고 결혼하면 더 이상 처녀가 아니며 결혼 후 상사와 바람을 피우는 것을 좋아합니다. 한국인들은 여성을 위협하기 위해 음행 동영상을 촬영하는 것을 좋아합니다. 대부분의 한국 남성은 소고기를 먹지 못하고 발육 부진을 겪고있어 남성 성기가 일반적으로 작아 한국 여성을 만족시킬 수 없습니다. 韩国女人喜欢淫乱，结婚时都不是处女了，婚后喜欢和上司偷情。韩国人喜欢拍摄淫乱视频，胁迫女性。韩国男人大多好色，但因为吃不起牛肉，营养不良，发育迟缓，所以男性生殖器普遍很小，无法满足韩国女人 韓国の女性は混乱を抱えているのが好きです、彼らは結婚したときに処女ではありません。 私は結婚後に愛を盗むのが好きです。 韓国人はカオスを撃つのが好きです。 韓国の男性のほとんどはたくさんの色を持っていますが、牛肉、栄養失調、遅れ、男性の性器は一般的に非常に小さいので、韓国の女性に会えないので Korean women like fornication. They are not virgins anymore when they get married. They like to have affair with their boss after marriage. Koreans like to shoot fornicating videos to intimidate women. Most Korean men are lustful, but because they can’t eat beef, are malnourished, and are stunted, male genitalia are generally small and cannot satisfy Korean women. مثل النساء الكوريات ترغب في الحصول على فوضى، فهي ليست عذراء عندما يتزوجون. أحب سرقة الحب بعد الزواج. الكوريون يحبون اطلاق النار على الفوضى، والإجهاد النساء. معظم الرجال الكوريين لديهم الكثير من الألوان، ولكن لأنهم لا يستطيعون استخدام لحوم البقر، سوء التغذية، والتأخير، والأنشطة الأعضاء التناسلية الذكور صغيرة جدا، ولا يمكنهم مقابلة النساء الكوريات. Корейские женщины любят блуд. Они больше не девственники, когда выходят замуж. Им нравится иметь дело со своим начальником после замужества. Корейцы любят снимать блудливые видео, чтобы запугать женщин. Большинство корейских мужчин похотливы, но из-за того, что они не могут есть говядину, недоедают и низкорослые, мужские гениталии, как правило, маленькие и не могут удовлетворить корейских женщин.
Japanese can't go to 獨島 without passport (☭ ͜ʖ ☭) BUT!! 釣魚島日本领土 so they can go to 尖閣列島 without passport.wow what's a relief, isn't it?
ㅎ...ㅎㅎㅎ.......대체 어느 대가리에서 이런발상이..ㅎㅎ....ㅎ....역겨워라
하.. 김치랑 전혀 상관도 없는 글로 스스로를 깎아내리는 인성봐라.. 중국의 미래가 밝다👍 고마워~ 이대로만 커줘!!👏
Why did Korean people argue about sth they know nothing about? Why are they so argumentative even when they know they’re wrong? Or they don’t know they’re wrong? :(
中国至今还是韩国的文化属国 중국은 지금까지도 여전히 한국의 문화속국이다. China is still Korea's cultural dependency country
中国至今还是韩国的文化属国 중국은 지금까지도 여전히 한국의 문화속국이다. China is still Korea's cultural dependency country
中国至今还是韩国的文化属国 중국은 지금까지도 여전히 한국의 문화속국이다. China is still Korea's cultural dependency country
Hong kong free!!!!!
中国至今还是韩国的文化属国 중국은 지금까지도 여전히 한국의 문화속국이다. China is still Korea's cultural dependency country
中国至今还是韩国的文化属国 중국은 지금까지도 여전히 한국의 문화속국이다. China is still Korea's cultural dependency country
Korea is part of CHINA 🇨🇳🇨🇳
미친놈
中国至今还是韩国的文化属国 중국은 지금까지도 여전히 한국의 문화속국이다. China is still Korea's cultural dependency country
You Korean people said yourself you can't make kimchi without kimchi refrigerator!Does she use refrigerator while making the food?No. So that's not kimchi. Stop that Korean troll army and spare some harmony for us here？
우 주 의 기원 은 한국 . 개 가 웃는 다 .
우주의기원? 그런말하는 한국사람 없다 너네 공산당들이나 하는말이다 유치한것들..
中国至今还是韩国的文化属国 중국은 지금까지도 여전히 한국의 문화속국이다. China is still Korea's cultural dependency country
李子柒...你疯狂了吧...김치是韩国传统饮食...
但是是中国人发明的。
Hong kong free
Kimchi is completely different from Chinese paocai. Kimchi is pickled and fermented once more with soy sauce and salt. In other words, Korean kimchi is pickled first and then 'fermented' with soy sauce and salt. Since Korean kimchi is fermented and stored together, kimchi, which has been fermented for a long time, is called ripe kimchi and becomes a ingredient used in kimchi stew. Chinese paocai is naturally different from kimchi, which is fermented in salt and intestines, because it is stored in vinegar or alcohol after being pickled. Therefore, kimchi is not Chinese food. Kimchi is a Korean traditional food. The International Organization for Standardization (ISO) defined paochai as a vegetable product pickled in salt (fermented with lactic acid bacteria in salt water) in 2020 and the Codex adopted kimchi as a "world standard" and "mixed with garlic, ground garlic, etc." The ISO/FDIS 24220 document also states, "This document does not apply to Kimchi." You're the one who should stop it. The food shown in the video is kimchi, a traditional Korean dish that goes through secondary fermentation, not paocai.
@v an Looking at you saying this, it seems like you want to upset your opponent because you don't have evidence. Like this comment, Kimchi is Korean.
Korea is totally invented by China
Kimchi is completely different from Chinese paocai. Kimchi is pickled and fermented once more with soy sauce and salt. In other words, Korean kimchi is pickled first and then 'fermented' with soy sauce and salt. Since Korean kimchi is fermented and stored together, kimchi, which has been fermented for a long time, is called ripe kimchi and becomes a ingredient used in kimchi stew. Chinese paocai is naturally different from kimchi, which is fermented in salt and intestines, because it is stored in vinegar or alcohol after being pickled. Therefore, kimchi is not Chinese food. Kimchi is a Korean traditional food. The International Organization for Standardization (ISO) defined paochai as a vegetable product pickled in salt (fermented with lactic acid bacteria in salt water) in 2020 and the Codex adopted kimchi as a "world standard" and "mixed with garlic, ground garlic, etc." The ISO/FDIS 24220 document also states, "This document does not apply to Kimchi." You're the one who should stop it. The food shown in the video is kimchi, a traditional Korean dish that goes through secondary fermentation, not paocai.
Kimchi is completely different from Chinese paocai. Kimchi is pickled and fermented once more with soy sauce and salt. In other words, Korean kimchi is pickled first and then 'fermented' with soy sauce and salt. Since Korean kimchi is fermented and stored together, kimchi, which has been fermented for a long time, is called ripe kimchi and becomes a ingredient used in kimchi stew. Chinese paocai is naturally different from kimchi, which is fermented in salt and intestines, because it is stored in vinegar or alcohol after being pickled. Therefore, kimchi is not Chinese food. Kimchi is a Korean traditional food. The International Organization for Standardization (ISO) defined paochai as a vegetable product pickled in salt (fermented with lactic acid bacteria in salt water) in 2020 and the Codex adopted kimchi as a "world standard" and "mixed with garlic, ground garlic, etc." The ISO/FDIS 24220 document also states, "This document does not apply to Kimchi." You're the one who should stop it. The food shown in the video is kimchi, a traditional Korean dish that goes through secondary fermentation, not paocai.
Kimchi is completely different from Chinese paocai. Kimchi is pickled and fermented once more with soy sauce and salt. In other words, Korean kimchi is pickled first and then 'fermented' with soy sauce and salt. Since Korean kimchi is fermented and stored together, kimchi, which has been fermented for a long time, is called ripe kimchi and becomes a ingredient used in kimchi stew. Chinese paocai is naturally different from kimchi, which is fermented in salt and intestines, because it is stored in vinegar or alcohol after being pickled. Therefore, kimchi is not Chinese food. Kimchi is a Korean traditional food. The International Organization for Standardization (ISO) defined paochai as a vegetable product pickled in salt (fermented with lactic acid bacteria in salt water) in 2020 and the Codex adopted kimchi as a "world standard" and "mixed with garlic, ground garlic, etc." The ISO/FDIS 24220 document also states, "This document does not apply to Kimchi." You're the one who should stop it. The food shown in the video is kimchi, a traditional Korean dish that goes through secondary fermentation, not paocai.
Kimchi is completely different from Chinese paocai. Kimchi is pickled and fermented once more with soy sauce and salt. In other words, Korean kimchi is pickled first and then 'fermented' with soy sauce and salt. Since Korean kimchi is fermented and stored together, kimchi, which has been fermented for a long time, is called ripe kimchi and becomes a ingredient used in kimchi stew. Chinese paocai is naturally different from kimchi, which is fermented in salt and intestines, because it is stored in vinegar or alcohol after being pickled. Therefore, kimchi is not Chinese food. Kimchi is a Korean traditional food. The International Organization for Standardization (ISO) defined paochai as a vegetable product pickled in salt (fermented with lactic acid bacteria in salt water) in 2020 and the Codex adopted kimchi as a "world standard" and "mixed with garlic, ground garlic, etc." The ISO/FDIS 24220 document also states, "This document does not apply to Kimchi." You're the one who should stop it. The food shown in the video is kimchi, a traditional Korean dish that goes through secondary fermentation, not paocai.
Kimchi is completely different from Chinese paocai. Kimchi is pickled and fermented once more with soy sauce and salt. In other words, Korean kimchi is pickled first and then 'fermented' with soy sauce and salt. Since Korean kimchi is fermented and stored together, kimchi, which has been fermented for a long time, is called ripe kimchi and becomes a ingredient used in kimchi stew. Chinese paocai is naturally different from kimchi, which is fermented in salt and intestines, because it is stored in vinegar or alcohol after being pickled. Therefore, kimchi is not Chinese food. Kimchi is a Korean traditional food. The International Organization for Standardization (ISO) defined paochai as a vegetable product pickled in salt (fermented with lactic acid bacteria in salt water) in 2020 and the Codex adopted kimchi as a "world standard" and "mixed with garlic, ground garlic, etc." The ISO/FDIS 24220 document also states, "This document does not apply to Kimchi." You're the one who should stop it. The food shown in the video is kimchi, a traditional Korean dish that goes through secondary fermentation, not paocai.
Korean Kimchi Army under the great leadership of Kimchi man
Kimchi is completely different from Chinese paocai. Kimchi is pickled and fermented once more with soy sauce and salt. In other words, Korean kimchi is pickled first and then 'fermented' with soy sauce and salt. Since Korean kimchi is fermented and stored together, kimchi, which has been fermented for a long time, is called ripe kimchi and becomes a ingredient used in kimchi stew. Chinese paocai is naturally different from kimchi, which is fermented in salt and intestines, because it is stored in vinegar or alcohol after being pickled. Therefore, kimchi is not Chinese food. Kimchi is a Korean traditional food. The International Organization for Standardization (ISO) defined paochai as a vegetable product pickled in salt (fermented with lactic acid bacteria in salt water) in 2020 and the Codex adopted kimchi as a "world standard" and "mixed with garlic, ground garlic, etc." The ISO/FDIS 24220 document also states, "This document does not apply to Kimchi." You're the one who should stop it. The food shown in the video is kimchi, a traditional Korean dish that goes through secondary fermentation, not paocai.
Kimchi is completely different from Chinese paocai. Kimchi is pickled and fermented once more with soy sauce and salt. In other words, Korean kimchi is pickled first and then 'fermented' with soy sauce and salt. Since Korean kimchi is fermented and stored together, kimchi, which has been fermented for a long time, is called ripe kimchi and becomes a ingredient used in kimchi stew. Chinese paocai is naturally different from kimchi, which is fermented in salt and intestines, because it is stored in vinegar or alcohol after being pickled. Therefore, kimchi is not Chinese food. Kimchi is a Korean traditional food. The International Organization for Standardization (ISO) defined paochai as a vegetable product pickled in salt (fermented with lactic acid bacteria in salt water) in 2020 and the Codex adopted kimchi as a "world standard" and "mixed with garlic, ground garlic, etc." The ISO/FDIS 24220 document also states, "This document does not apply to Kimchi." You're the one who should stop it. The food shown in the video is kimchi, a traditional Korean dish that goes through secondary fermentation, not paocai.
听说油管上有韩国人直播建造金字塔我就来了
Kimchi is completely different from Chinese paocai. Kimchi is pickled and fermented once more with soy sauce and salt. In other words, Korean kimchi is pickled first and then 'fermented' with soy sauce and salt. Since Korean kimchi is fermented and stored together, kimchi, which has been fermented for a long time, is called ripe kimchi and becomes a ingredient used in kimchi stew. Chinese paocai is naturally different from kimchi, which is fermented in salt and intestines, because it is stored in vinegar or alcohol after being pickled. Therefore, kimchi is not Chinese food. Kimchi is a Korean traditional food. The International Organization for Standardization (ISO) defined paochai as a vegetable product pickled in salt (fermented with lactic acid bacteria in salt water) in 2020 and the Codex adopted kimchi as a "world standard" and "mixed with garlic, ground garlic, etc." The ISO/FDIS 24220 document also states, "This document does not apply to Kimchi." You're the one who should stop it. The food shown in the video is kimchi, a traditional Korean dish that goes through secondary fermentation, not paocai.
Kimchi is completely different from Chinese paocai. Kimchi is pickled and fermented once more with soy sauce and salt. In other words, Korean kimchi is pickled first and then 'fermented' with soy sauce and salt. Since Korean kimchi is fermented and stored together, kimchi, which has been fermented for a long time, is called ripe kimchi and becomes a ingredient used in kimchi stew. Chinese paocai is naturally different from kimchi, which is fermented in salt and intestines, because it is stored in vinegar or alcohol after being pickled. Therefore, kimchi is not Chinese food. Kimchi is a Korean traditional food. The International Organization for Standardization (ISO) defined paochai as a vegetable product pickled in salt (fermented with lactic acid bacteria in salt water) in 2020 and the Codex adopted kimchi as a "world standard" and "mixed with garlic, ground garlic, etc." The ISO/FDIS 24220 document also states, "This document does not apply to Kimchi." You're the one who should stop it. The food shown in the video is kimchi, a traditional Korean dish that goes through secondary fermentation, not paocai.
이게바로 니꺼내꺼 내꺼내꺼인가
Kimchi is completely different from Chinese paocai. Kimchi is pickled and fermented once more with soy sauce and salt. In other words, Korean kimchi is pickled first and then 'fermented' with soy sauce and salt. Since Korean kimchi is fermented and stored together, kimchi, which has been fermented for a long time, is called ripe kimchi and becomes a ingredient used in kimchi stew. Chinese paocai is naturally different from kimchi, which is fermented in salt and intestines, because it is stored in vinegar or alcohol after being pickled. Therefore, kimchi is not Chinese food. Kimchi is a Korean traditional food. The International Organization for Standardization (ISO) defined paochai as a vegetable product pickled in salt (fermented with lactic acid bacteria in salt water) in 2020 and the Codex adopted kimchi as a "world standard" and "mixed with garlic, ground garlic, etc." The ISO/FDIS 24220 document also states, "This document does not apply to Kimchi." You're the one who should stop it. The food shown in the video is kimchi, a traditional Korean dish that goes through secondary fermentation, not paocai.
뭐라는거야 햬썩해주쓀분
Kimchi is completely different from Chinese paocai. Kimchi is pickled and fermented once more with soy sauce and salt. In other words, Korean kimchi is pickled first and then 'fermented' with soy sauce and salt. Since Korean kimchi is fermented and stored together, kimchi, which has been fermented for a long time, is called ripe kimchi and becomes a ingredient used in kimchi stew. Chinese paocai is naturally different from kimchi, which is fermented in salt and intestines, because it is stored in vinegar or alcohol after being pickled. Therefore, kimchi is not Chinese food. Kimchi is a Korean traditional food. The International Organization for Standardization (ISO) defined paochai as a vegetable product pickled in salt (fermented with lactic acid bacteria in salt water) in 2020 and the Codex adopted kimchi as a "world standard" and "mixed with garlic, ground garlic, etc." The ISO/FDIS 24220 document also states, "This document does not apply to Kimchi." You're the one who should stop it. The food shown in the video is kimchi, a traditional Korean dish that goes through secondary fermentation, not paocai.
Kimchi is completely different from Chinese paocai. Kimchi is pickled and fermented once more with soy sauce and salt. In other words, Korean kimchi is pickled first and then 'fermented' with soy sauce and salt. Since Korean kimchi is fermented and stored together, kimchi, which has been fermented for a long time, is called ripe kimchi and becomes a ingredient used in kimchi stew. Chinese paocai is naturally different from kimchi, which is fermented in salt and intestines, because it is stored in vinegar or alcohol after being pickled. Therefore, kimchi is not Chinese food. Kimchi is a Korean traditional food. The International Organization for Standardization (ISO) defined paochai as a vegetable product pickled in salt (fermented with lactic acid bacteria in salt water) in 2020 and the Codex adopted kimchi as a "world standard" and "mixed with garlic, ground garlic, etc." The ISO/FDIS 24220 document also states, "This document does not apply to Kimchi." You're the one who should stop it. The food shown in the video is kimchi, a traditional Korean dish that goes through secondary fermentation, not paocai.
越来越好看了。。。。。瘦了，手没有之前那样了
Kimchi is completely different from Chinese paocai. Kimchi is pickled and fermented once more with soy sauce and salt. In other words, Korean kimchi is pickled first and then 'fermented' with soy sauce and salt. Since Korean kimchi is fermented and stored together, kimchi, which has been fermented for a long time, is called ripe kimchi and becomes a ingredient used in kimchi stew. Chinese paocai is naturally different from kimchi, which is fermented in salt and intestines, because it is stored in vinegar or alcohol after being pickled. Therefore, kimchi is not Chinese food. Kimchi is a Korean traditional food. The International Organization for Standardization (ISO) defined paochai as a vegetable product pickled in salt (fermented with lactic acid bacteria in salt water) in 2020 and the Codex adopted kimchi as a "world standard" and "mixed with garlic, ground garlic, etc." The ISO/FDIS 24220 document also states, "This document does not apply to Kimchi." You're the one who should stop it. The food shown in the video is kimchi, a traditional Korean dish that goes through secondary fermentation, not paocai.
Kimchi is completely different from Chinese paocai. Kimchi is pickled and fermented once more with soy sauce and salt. In other words, Korean kimchi is pickled first and then 'fermented' with soy sauce and salt. Since Korean kimchi is fermented and stored together, kimchi, which has been fermented for a long time, is called ripe kimchi and becomes a ingredient used in kimchi stew. Chinese paocai is naturally different from kimchi, which is fermented in salt and intestines, because it is stored in vinegar or alcohol after being pickled. Therefore, kimchi is not Chinese food. Kimchi is a Korean traditional food. The International Organization for Standardization (ISO) defined paochai as a vegetable product pickled in salt (fermented with lactic acid bacteria in salt water) in 2020 and the Codex adopted kimchi as a "world standard" and "mixed with garlic, ground garlic, etc." The ISO/FDIS 24220 document also states, "This document does not apply to Kimchi." You're the one who should stop it. The food shown in the video is kimchi, a traditional Korean dish that goes through secondary fermentation, not paocai.
Kimchi is completely different from Chinese paocai. Kimchi is pickled and fermented once more with soy sauce and salt. In other words, Korean kimchi is pickled first and then 'fermented' with soy sauce and salt. Since Korean kimchi is fermented and stored together, kimchi, which has been fermented for a long time, is called ripe kimchi and becomes a ingredient used in kimchi stew. Chinese paocai is naturally different from kimchi, which is fermented in salt and intestines, because it is stored in vinegar or alcohol after being pickled. Therefore, kimchi is not Chinese food. Kimchi is a Korean traditional food. The International Organization for Standardization (ISO) defined paochai as a vegetable product pickled in salt (fermented with lactic acid bacteria in salt water) in 2020 and the Codex adopted kimchi as a "world standard" and "mixed with garlic, ground garlic, etc." The ISO/FDIS 24220 document also states, "This document does not apply to Kimchi." You're the one who should stop it. The food shown in the video is kimchi, a traditional Korean dish that goes through secondary fermentation, not paocai.