泡菜中國很多人都喜歡吃，中國泡菜也相當出名。中國去年制定了泡菜行業標準，這一標準誕生，對整個泡菜行業發展有重大影響。然而這卻讓韓國網友非常不滿，他們一致認為泡菜起源地是韓國，不是中國。因泡菜一事中韓網友之間的爭吵，在李子柒發布了一則泡菜製作視頻之後，被推向了巔峰。在美版知乎Quora上，韓國網友問：中國為什麼和韓國因為泡菜爭吵了起來？這個荒謬的問題引起各國網友的熱議。
French fries are a product of soil, which may have originated in France or Belgium, but in any case, they are a product of Earth civilization.
炸薯條是泥土的產物，它可能起源於法國或比利時，但無論如何，它是地球文明的產物。
One day, Martian learned how to grow potatoes and make French fries. Martian translated fried potatoes according to the voice of Earthlings, but considering their different ways of speaking, they translated it as "Hari Puta".
有一天，火星人學會了如何種植土豆和製作炸薯條。火星人根據地球人的聲音翻譯炸土豆，但考慮到他們說話的方式不同，他們把它翻譯成「Hari Puta」。
Several decades later, some Martian claimed that Mars was the birthplace of Hari Puta! Hari Puta is the favorite food of all civilizations in the universe! The standards for French fries issued by your earthlings have seriously harmed us! You must apologize to us! You must use the word 'Hari Puta' instead of 'French fries'!
幾十年後，一些火星人聲稱:火星是Hari Puta的誕生地!Hari Puta是宇宙中所有文明最喜歡的食物!你們地球人頒布的炸薯條標準嚴重傷害了我們!你必須向我們道歉!你必須用「Hari Puta」這個詞而不是「French fries」!
If this substance really exists, what would people on Earth think?
如果這種東西真的存在，地球上的人們，你們會怎麼想?
This is the Chinese character "泡" (pronounced as p à o). This Chinese character has a structure of about one. Its left side structure is three dots of water, representing water. Its right side structure is "包", meaning to wrap an object. The basic meaning of the word 泡' is to wrap something in water. This represents an action: soak in water to make something.
漢字「泡」(讀作:pào)。這個漢字有一個左右的結構。它的左側結構是三點水，代表水。它的右側結構是「包」，意思是包裹一個物體。「泡」這個詞的基本意思是:用水包住某物。這代表一個動作:用水浸泡來做東西。
Therefore, the basic meaning of "泡菜" is a method of making food by soaking vegetables in water.
因此，「泡菜」的基本含義是:一種將蔬菜浸泡在水中製作食物的方法。
The picture above is Chinese kimchi. To be exact, this is Pao cai. You can see that all the vegetables are soaked in water, which is the original meaning of the Chinese character 'p à o'.
上面的圖片是中文的泡菜」。準確地說，這就是四川泡菜。你可以看到所有的蔬菜都泡在水裡，這是漢字「泡」(pào)的原意。
The main tool for making Pao cai is this kind of pot, which can be made of glass or ceramics. The most important part of it is that the top edge of the jar is facing upwards, so that water can be directly used to seal the entire jar.
製作四川泡菜的主要工具是這種罐子，它可以由玻璃或陶瓷製成。它最重要的部分是罐子的上邊緣是向上的，這樣水就可以直接用來密封整個罐子。
Why did I say what kimchi is first? Because Koreans also translate their spicy cabbage into Chinese, and they also call it "Kimchi"
為什麼我先說什麼是泡菜?因為，韓國人也把他們的辣白菜翻譯成中文，他們也叫它「泡菜」....
In 2013, in order to declare "Kimchi" as a "World Intangible cultural heritage", South Korea did the following things:
2013年，為了能夠申報「泡菜」為「世界非物質文化遺產」，韓國特意做了以下幾件事:
1. The main ingredient of hot cabbage "Napa cabbage" was renamed "pickled cabbage". The main ingredient of spicy cabbage has always been referred to as Chinese cabbage, but it has been renamed by South Korea due to political reasons. I hope you can understand that this is itself a political event.
1. 辣白菜的主料「大白菜」改名為「泡菜白菜」。辣白菜的主要成分一直被稱為中國白菜，但由於政治原因被韓國重新命名。我希望你能理解，這本身就是一個政治事件。
In order to distinguish it from Chinese kimchi, the Chinese name of Korean kimchi has been changed from "vegetable" to "kimchi", and South Korea calls it "Kimchi". After that, South Korea successfully won the World Intangible cultural heritage: Kimjang, making and sharing kimchi.
2. 為了與中國的泡菜區分開來，韓國泡菜的中文名字從「菜蔬」改為「泡菜」，韓國把它叫做「Kimchi」。在那之後，韓國成功獲得了世界非物質文化遺產:Kimjang，製作和分享泡菜。
After that, I don't think there will be any major issues between South Korea and China. After all, South Korea's spicy food is known as "spicy" and is no longer in the category of "kimchi" (kimchi), and there will not be too much internal turmoil between the two countries. That's great!
在那之後，我認為韓國和中國之間不會有什麼大的問題。畢竟韓國的辛辣食物被稱為「辛奇」，已經不在(泡菜)的行列中，兩國之間也不會有太多的爭議。太好了!
But! Less than six months after the successful application, the South Korean government announced: "Due to the difficulty in promoting the word '辛' in China, we have decided to suspend the promotion of 'Xinqi' and continue to use the word 'kimchi'
但是!！ ！申請成功後不到半年，韓國政府宣布:「由於『辛』字在中國難以推廣，我們決定暫停「辛奇」的推廣，繼續使用泡菜』字。」
Can a country do such unstable things? As a new name, it will take a long time for it to be widely accepted in the commodity market. So changing it back to 'kimchi' is actually for commercial gain!
一個國家能做出如此出爾反爾的事情嗎?作為一個新名稱，要被商品市場廣泛接受還需要很長時間。所以把它改回「泡菜」實際上是為了商業利益!
The entire incident is seen by Chinese people as a ridiculous farce. In order to apply for the World Intangible cultural heritage, South Korea has done a lot of things deliberately. After the application was successful, they took back all the things they had done before.
整個事件在中國人眼中是一場荒謬的鬧劇。為了申報世界非物質文化遺產，韓國刻意做了很多事情，申請成功後，他們收回了以前做過的所有事情。
What can we say? This is something intentionally done by the South Korean government for commercial interests, cultivating Korean nationalism, and political reasons.
我們能說什麼呢?這是韓國政府出於商業利益、培育韓國民族主義和政治原因而故意做的事情。
I believe that all accidents caused by this are the responsibility of the Korean government.
我認為所有由此引起的事故都是韓國政府的責任。
So, what is the specific production method of Korean kimchi and what is the difference between it and Chinese kimchi?
那麼，韓國泡菜的具體製作方法是什麼，與中國的泡菜有什麼不同呢?
This is a screenshot of how to make Korean spicy cabbage. When making Korean spicy cabbage, it is necessary to prepare the materials for pickling in advance (yellow circle 1), and then evenly spread the prepared materials on the cabbage (yellow circle 2).
這是如何製作韓國辣白菜的截圖。製作韓國辣白菜時，需要提前準備好醃製用的材料，然後將準備好的材料均勻地鋪在白菜上。
During this process, you can place the spicy cabbage in a sealed container and start eating it after a few hours. Throughout the entire process, it will not be soaked in water.
在此過程中，您可以把辣白菜放在一個密封的容器里，幾小時後開始吃。在整個過程中，它不會被水浸泡。
Therefore, in the Chinese context, Korean kimchi should not be translated as (kimchi), but should be translated as (pickled vegetables).
因此，在中國語境中，韓國泡菜不應該被翻譯成「(泡菜)」，而應該被翻譯成「(醃菜)」。
In addition, due to the pungent taste of Korean kimchi itself, if translated into Chinese characters, it can also be used as "辛菜", which Chinese people can quickly understand and accept. In fact, this dish is called "spicy" in Northeast China.
另外，由於韓國泡菜本身就有一種辛辣的味道，如果要翻譯成漢字，也可以用「辛菜」，中國人很快就能理解和接受。事實上，這道菜在中國東北被稱為「辣菜」。
But the South Korean government is unwilling. They just want to translate it as' kimchi '.
但是韓國政府不願意。他們只是想翻譯成「泡菜」。
So I emphasize once again that the series of conflicts caused by the Korean government's retranslation of "Kimchi" (kimchi) to "Paocai" (cabbage) are all caused by the Korean government!
所以我再次強調，韓國政府將「Kimchi」(泡菜)重新翻譯成「Paocai」(包菜)所引起的一系列衝突都是韓國政府造成的!
In the UNESCO Intangible cultural heritage List, the most important word is "Kimjang".
在聯合國教科文組織非物質文化遺產名錄中，最重要的詞是「Kimjang」。
What does Kimjang mean? Kim "is a transliteration of the Chinese character" "(pronounced" Xin ", meaning spicy), and" jang "is a transliteration of the Chinese character"醬"(pronounced" Jiang ", meaning sauce used for pickling).
Kimjang是什麼意思?「Kim」是漢字「」(讀作「辛」，意思是辛辣)的音譯，「jang」是漢字「」(讀作「醬」，意思是用於醃製的醬料)的音譯。
The full meaning of 'Kimjang' is' spicy kimchi '(food with a spicy taste, marinated with sauce).
「Kimjang」的全部含義是「辣味泡菜」(有辛辣味道的食物，用醬汁醃製)。
In Northeast China, Chinese people refer to kimchi as "" (some spicy dishes). According to the different ingredients, spicy dishes can be divided into: spicy cabbage, spicy beef, spicy cucumber, spicy tofu, spicy radish jerky... anything spicy can be made.
在中國東北，中國人稱泡菜為「辣菜」(一些辛辣的菜餚)。根據主料的不同，辣菜可分為:辣白菜、辣牛肉、辣黃瓜、辣豆腐、辣蘿蔔乾……辣的菜什麼都可以做。
Therefore, Koreans do not know what is (Xin/Jin), what is (Jiang/Jiang), and what is (Bao). Then they translated kimchi as "Paocai".
因此，韓國人不知道什麼是(辛辣)，什麼是(姜)，什麼是(泡)。然後他們把辛奇翻譯成「泡菜」。
Then China and several other countries jointly formulated the "kimchi standard", and South Korea also accused us of making mistakes
然後中國和其他幾個國家聯合制定了「泡菜標準」，韓國也指責我們犯了錯誤……
Tracing back to the source, these accidents were all caused by the South Korean government! For someone who specializes in food courses, I believe that
追根溯源，這些事故都是韓國政府造成的!
For someone who specializes in food courses, I think this controversy is actually completely wrong. Whether it's Korean or Chinese.
對於一個專門研究食物課程的人來說，我認為這種爭議實際上是完全錯誤的。不管是韓國人還是中國人。
This is because Korean kimchi and Chinese kimchi are actually two methods of preparing food. To distinguish, I changed the name of Chinese kimchi.
這是因為韓國泡菜和中國泡菜實際上是兩種食物的製備方法。為了區分，我把中國泡菜的名字改了。
Korean kimchi, also known as "dry fermented kimchi" in the food industry.
韓國泡菜，在食品界也被稱為「干發酵泡菜」。
Chinese kimchi, also known as "wet fermented kimchi" in the food industry.
中國泡菜，在食品界，也被稱為「濕發酵泡菜」。
These two processes are completely different, and the core of the controversy is actually English words.
這兩個過程是完全不同的，而爭議的核心其實是英文單詞。
In English, the Chinese term 'kimchi' is translated as' 泡菜 '.
在英語中，中國的「泡菜」被翻譯成泡菜。
Then in Chinese, it is translated as "Chinese kimchi".
然後在中文中，它被翻譯為中國的」中國泡菜。
This has led to a misunderstanding that Korean kimchi and Chinese kimchi are the same thing.
這就造成了韓國泡菜和中國泡菜是一回事的誤解。
It is like a dragon in the West, with two wings and a big belly, which is different from a dragon in China. Chinese dragons have no wings and are long and thin.
它就像西方的龍，有兩個翅膀和一個大肚子，和中國的龍，這是不一樣的東西。中國龍沒有翅膀，又長又瘦。
Dragons in the West are evil, while dragons in the East are symbols of good luck. But when they are all translated into dragons, they become big jokes all day long.
西方的龍是邪惡的，而東方的龍是好運的象徵。但當它們都被翻譯成龍的時候，就成天大的笑話了。
Korean kimchi, taking cabbage kimchi as an example:
韓國泡菜，以白菜泡菜為例：
In early winter, cut the whole cabbage vertically in half or not, soak it with salt to remove excess water, and then mix the homemade chili sauce with garlic, onion, Chili powder, dried chili, crushed pear, shredded radish, shredded radish or carrot, chopped green onion, and add fish sauce, shrimp paste or shrimp paste and other seafood. The longer the kimchi is stored, the better its taste. The longer the storage time of kimchi, the better the taste, but it is important to keep the environment around the storage area cool. As the new generation of small families moved into apartments, they purchased expensive kimchi refrigerators to store kimchi.
初冬將整棵白菜垂直切成兩半，或不切，用鹽浸泡去多餘的水分，然後將自製的辣醬與大蒜、洋蔥、辣椒粉、干辣椒、梨碎、蘿蔔絲、蘿蔔絲或胡蘿蔔絲、蔥末等混合，再加上魚露、蝦泥或蝦泥等海鮮。泡菜存放的時間越長，味道越好。泡菜存放的時間越長，味道越好，但重要的是要保持儲存區域周圍的環境涼爽。由於新一代的小家庭住進了公寓，他們購買了昂貴的泡菜冰箱來儲存泡菜。
Chinese kimchi, commonly known as Pao cai (sometimes referred to as "pickled Chinese cabbage" or "pickled Chinese cabbage"), is a household dish in Sichuan and Chongqing, China.
中國泡菜，通常被稱為四川泡菜(有時被稱為「酸菜」或「酸菜」)，是中國四川和重慶地區的一種家常菜。
At the banquet, several colors of kimchi (referred to as "side dishes") are served after the meal to regulate the taste and have a special effect of refreshing and relieving the greasy taste. It is the brine made of Sichuan salt, cooking wine, Baijiu, brown sugar and various spices, which is put in a special pottery pickle jar. Root, stem, melon, fruit and leaf vegetables (such as radish, pepper, ginger, balsam pear, eggplant, cowpea, garlic sprouts, lotus white, Bok choy, etc.) are washed and put into the tank, sealed tightly, fermented with lactic acid for a certain time.
在宴席上，餐後會端上幾種顏色的泡菜(被稱為「配菜」)，以調節味道，並有提神解油膩的特殊效果。它是用四川鹽、料酒、白酒、紅糖和各種香料製成的滷水，盛在特製的陶製泡菜罐中。根、莖、瓜、果、葉類蔬菜(如蘿蔔、辣椒、姜、苦瓜、茄子、豇豆、蒜苗、蓮白、小白菜等)洗淨後放入罐中，密封嚴實，用乳酸發酵一定時間。
Simply put, Korean kimchi and Chinese kimchi are both made through lactic acid fermentation, but the difference lies in:
簡單地說，韓國泡菜和中國泡菜都是通過乳酸發酵製成的，但區別在於：
Korean kimchi is mainly a mixture of vegetables and ingredients, which are then stacked and stored for fermentation.
韓國泡菜主要是蔬菜和配料的混合物，然後層層堆疊並儲存發酵。
The method of making Chinese kimchi is to first make a pickling solution, and then soak the vegetables in the pickling solution for fermentation.
中國泡菜的製作方法是先製作酸洗液，然後將蔬菜浸泡在酸洗液中發酵。
In fact, fermented vegetables have a European model, such as the famous Russian Pickled cucumber, which is more like Chinese pickles.
實際上，發酵蔬菜有一種歐洲模式，比如著名的俄羅斯醃黃瓜，它更像中國的泡菜。
Chinese kimchi is different from Korean kimchi, so you understand.
中國的泡菜和韓國的泡菜不一樣，所以你懂的。
On December 5, 2013, UNESCO listed South Korea's "pickle culture in winter" on the UNESCO Representative List of Intangible cultural heritage of Humanity.
2013年12月5日，聯合國教科文組織將韓國的「醃冬泡菜文化」列入聯合國教科文組織人類非物質文化遺產代表名錄。
China's Pao cai has become an international standard. The most interesting thing is that in South Korea, some people seem to use the same method as Pao cai to make kimchi, while in China, some people seem to use the same method as Korean kimchi to make kimchi. But they all believe that this is the practice of their ancestors. That's interesting.
中國的四川泡菜成為了國際標準。最有趣的是，在韓國，有些人似乎用和四川泡菜一樣的方法做泡菜，而在中國，有些人似乎用和韓國泡菜一樣的方法做泡菜。但他們都認為這是他們祖先的做法。那就有趣了。
The official Chinese newspaper published an article reporting that kimchi has recently passed ISO certification, stating that this new standard will "lead the kimchi industry," sparking a series of controversies. I think both Chinese and Korean people agree that kimchi is different from kimchi. This article has disappeared, and even the authority believes that it is just a translation issue.
中國媒體發表了一篇報導泡菜最近通過ISO認證的文章，稱這一新標準將「引領泡菜行業」，引發了一系列爭議。我想中國人和韓國人都會同意的一點是，泡菜和泡菜是不同的。這篇文章已經消失了，甚至官方也認為這只是翻譯上的問題。
Similar conflicts are beginning to emerge, with both sides engaging in misinformation. For example, many Chinese still believe that Koreans claim that Confucius is Korean and that Chinese characters are Korean. As a Korean, I have never seen a Korean remotely support such ideas or beliefs, whether online or offline. Therefore, this leads me to conclude that these are just products of erroneous information and false rumors, which are the common root of many trivial debates in East Asia.
類似的衝突開始出現，雙方會相互參與發布錯誤信息。例如，許多中國人至今仍相信韓國人聲稱孔子是韓國人，而漢字是韓國的。作為一個韓國人，我從來沒有見過一個韓國人遠程支持這樣的想法或信仰，無論是在線還是離線。因此，這讓我得出結論，這些只不過是錯誤信息和虛假謠言的產物，這是東亞許多瑣碎爭論的普遍根源。
Due to previous translation errors in China, Koreans were very sensitive and deliberately attacked some Chinese YouTube users who made kimchi like dishes, resulting in another translation error. On the contrary, Chinese users began attacking a Korean food video blogger because he liked a comment in the comment section claiming that Sam and kimchi were Korean food. This ultimately led to the Chinese agency of the Korean video blogger terminating their contract with her due to this minor incident.
由於中國之前的翻譯失誤，韓國人很敏感，他們特意攻擊了一些製作類似泡菜菜餚的中國youtube用戶，再一次出現了翻譯錯誤。相反，中國用戶開始攻擊一位韓國吃飯視頻博主，因為他在評論區點讚了一條評論，稱薩姆和泡菜是韓國食品。這最終導致韓國視頻博主的中國代理公司因為這個小事故終止了與她的合同。
The cyber war between China and South Korea led Koreans to slander and insult the Chinese, while the Chinese made use of the historical fact that South Korea was greatly influenced by China in the past to put forward general propositions such as "Culture of South Korea is Chinese culture". I believe that any wise East Asian person with a slight understanding of their own history knows that China has been the center of culture and civilization since ancient times. However, this does not prove that Chinese people overly generalize these claims while ignoring the subtle differences and different developments of these neighboring cultures.
中國和韓國之間的這場網絡戰爭導致韓國人對中國人進行誹謗和侮辱，而中國人則利用韓國過去受到中國巨大影響的歷史事實，提出諸如「韓國文化是中國文化」之類的籠統主張。我認為，任何對自己的歷史稍有了解的明智的東亞人都知道，中國自古以來就是文化和文明的中心。然而，這並不能證明中國人過度概括這些主張，而忽視這些鄰近文化的細微差別和不同發展。
Regarding the entire statement that 'Koreans lack a sense of security towards their own culture'. It seems that the Chinese people do not remember their reaction to South Korea's application to UNESCO for the Jiangling Honolulu Festival. Although this is a completely different festival, Chinese news reports are just like South Koreans claiming that Xiangshan Festival is China's Dragon Boat Festival. In other words, in terms of cultural ownership, Chinese people are as conservative and sensitive as Koreans. I am tired of the moral high ground established by the Chinese people, which is' culture is shared, not owned '. When their people respond to these issues in the same way as Koreans, they pretend to be magnanimous and mature.
關於整個「韓國人對自己的文化沒有安全感」的說法。中國人似乎不記得自己對韓國向聯合國教科文組織申請江陵檀香山節的反應。儘管這是一個完全不同的節日，但中國的新聞報導卻好像韓國人聲稱香山節是中國的端午節一樣。換句話說，在文化所有權問題上，中國人和韓國人一樣保守和敏感。我厭倦了中國人建立的道德制高點，即「文化是共享的，而不是擁有的」，當他們的人民以與韓國人相同的方式回應這些問題時，他們假裝寬宏大量和成熟。
In addition, some Chinese people claim that kimchi is for the benefit of a few people, which is pure nonsense. Under this fragmented logic, any country with Korean expatriates would imply that their cuisine also incorporates Korean cuisine. For example, due to the large number of Koreans living in Mexico City, Korean food will be referred to as "Mexican food". Similarly, since the largest Chinatown in the world is in Japan, Chinese cuisine cooked by Chinese in Japan is considered as "Japanese food". I don't think this will satisfy the Chinese people.
此外，有些中國人聲稱泡菜是為了少數人的利益，這種說法純屬無稽之談。在這種支離破碎的邏輯下，任何有韓國僑民的國家都會暗示，他們國家的美食也融合了韓國的。例如，由於大量韓國人居住在墨西哥城，因此韓國食品將被稱為「墨西哥食品」。同樣，由於世界上最大的唐人街在日本，所以在日本的華人所做的中國菜被認為是「日本菜」。我不認為這會讓中國人滿意。
Finally, another common argument I see from the Chinese perspective is that 'kimchi is not the only one' and 'fermented foods exist all over the world'. Okay, guess what? Just because Japanese curry originated from British Navy food, and British Navy food originated from India, it doesn't stop Japan and other parts of the world from calling it "Japanese curry". Just because dumplings can be eaten in Italy, Eastern Europe, and the entire Central Asia does not prevent the world and Chinese people from acknowledging that dumplings are Chinese.
最後，我從中國方面看到的另一個常見論點是「泡菜不是唯一的」，「發酵食品在世界各地都存在」。好吧，你猜怎麼著，僅僅因為日本的咖喱起源於英國海軍食品，而英國海軍食品起源於印度，這並不能阻止日本和世界其他地方稱它為「日本咖喱」。僅僅因為餃子在義大利、東歐和整個中亞都能吃到，這並不妨礙世界和中國人自己承認餃子是中國的。