Homemade pickles

A LOT OF YOUNG PEOPLE FROM AROUND THE WORLD HAVE BEEN ASKING THE KITCHEN TO SHARE AN ARTICLE ABOUT PICKLES, AND IT'S BEEN A LONG TIME, AND IT'S BEEN A LONG TIME. WHEN IT COMES TO PICKLES, MANY YOUNG PEOPLE THINK THAT EVERY MEAL IN KOREA CAN'T LEAVE PICKLES. THAT'S A NATIONAL DISH. IT IS ESTIMATED THAT THIS LOVE IS IN THE HEART OF THE COUNTRY. EVERYONE KNOWS THAT THE KAWASU PEOPLE LOVE PICKLES AND ARE GOOD AT MAKING PICKLES, WHICH ARE FULL OF YEAST. WHETHER IT'S COOKING OR EATING DIRECTLY, PICKLES ARE A PROUD THING TO SEE IN KAWAZU. PICKLES ARE SIMPLE, GENEROUS. EITHER DIRECTLY AS A SPICE, SUCH AS A PEPPER FOR FISH FRAGRANCE, OR A PICKLE FOR SOUR SPICY FISH OR A SOUR PASTE, WHICH CAN BE SEEN EVERYWHERE; OR A VERY SHORT PICKLE, THE FIRST DAY OF PICKLE, AND THE NEXT DAY OF THE MEAL. FOOD IS ALWAYS FILLED WITH A STRONG GEOGRAPHICAL CULTURE. WHEN IT COMES TO PICKLES, IT'S NATURAL TO THINK OF SICHUAN, CHONGQING. I REMEMBER THAT EVERY HOUSEHOLD IN THE HOME HAD ITS OWN PICKLES, AND EVERY HOUSEWIFE HAD HER OWN PICKLES. FRESH VEGETABLES PASS THROUGH THE KIMCHI TABLE, THE BAPTISM OF KIMCHI WATER, THE FERMENTATION OF YOGURT, AND THEN THEY SHAKE AND TURN INTO SOME KIND OF FANCY PICKLE. PERHAPS MANY PEOPLE DO NOT UNDERSTAND WHY THE KAWASU ARE SO ATTACHED TO PICKLES THAT, IN ADDITION TO ADDING A TASTE TO COOKING, THERE IS A SENSE OF PIETY ABOUT THE WAY IN WHICH FOOD CAN BE PRESERVED IN THAT TIME。