（寻味中华｜非遗）秋藏一瓮延边白菜 冬佐三餐鲜辣酸甜

Core Viewpoint - The article highlights the cultural significance and culinary versatility of pickled cabbage, particularly the spicy variety known as "kimchi," in the Korean ethnic community of Yanbian, Jilin Province, China. It emphasizes the traditional methods of preparation and the growing market demand for this fermented food product. Group 1: Cultural and Historical Context - Pickled cabbage, especially spicy kimchi, is a staple in the Korean community of Yanbian, symbolizing reunion and harvest during the autumn season [2] - The technique of making kimchi has been recognized as a national intangible cultural heritage since 2014, reflecting its historical importance in Chinese cuisine [1] Group 2: Preparation Techniques - The preparation of kimchi involves various vegetables, with napa cabbage being the most favored due to its crisp texture [2] - The fermentation process is enhanced by a mixture of over thirty ingredients, including chili, garlic, and local specialties like apple pear, which adds a unique flavor profile [4] Group 3: Market Demand and Economic Impact - Kimchi has become a popular item on e-commerce platforms and is exported to countries like South Korea, Japan, and Southeast Asia, indicating a significant market demand [5] - The local production of cabbage has expanded to meet this demand, with factories established to process and supply kimchi ingredients from other provinces [5] Group 4: Culinary Applications - Kimchi is a versatile ingredient that complements various dishes, enhancing flavors in stir-fries, soups, and even as a filling for dumplings [5] - The article notes that kimchi-making has become a popular experiential activity for tourists in Yanbian, further promoting its cultural and culinary significance [5]