Comments by "Sara.C " (@sara.cbc92) on "East China city speeds up Kimchi production to meet soaring demand" video.

  1. China should increase duties on Kimchi exported to South Korea. They must be punished for constantly defaming China.
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  2. For those wondering about the origins of Kimchi, it's current form is definitely a Chinese cuisine despite what Koreans claim. In Korea, Kimchi doesn't only refer to fermented cabbage but any preserved, pickled vegetables. Napa cabbage which is native to Northern China, was introduced to the Korean Peninsula in the 15th century in Ming Dynasty records. Even in the famous K-drama 'Dae Jang Geum' the protaganist brought Chinese cabbage infront of the King saying 'This is a white cabbage from China. I'm unsure whether it's meant to be eaten or used for medicine.' This throws the BS claims from Koreans that they have been consuming Kimchi for thousands of years. In China, Chinese have been fermenting Napa cabbage for over a 1000 years and many villages still have this practise as seen in old documentaries. The practice is more common in the North, while in modern times most Chinese consume Pao Chai, pickled vegetable in brine.
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  3. Definitely, their modus operandi has been exposed. First they learn Chinese dishes like Zhajiangmien, then sell it. Later add a prefix "Korean" to it. It is now appropriated as Korean Jajangmyeon. It's no longer Chinese. Rinse and repeat with other Chinese cuisine. However when Chinese YouTuber Li Zhiqi did the same thing when making "Chinese style Kimchi", she was abused with thousands of vile racist comments from Koreans.
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  4. Definitely along with Chinese civilization that got Korea out of the stone age.
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