Now Korean kimchi is very popular in our country, Korean kimchi is not only delicious, but also has rich nutritional value, of course, we are most concerned about the weight loss effect of kimchi, thus, the edible value of Korean kimchi is very high, but it is worth mentioning that Korean kimchi also has a lot of need to pay attention to when eating.

　　1. The quality of kimchi products should be identified before eating. Qualified kimchi products should be clean and hygienic, with the original color of fresh vegetables, rich aroma, soft tissue, crisp texture, moderate salt and acid, slightly sweet and umami taste, and still maintain the original special flavor of raw materials; Any dark color, tissue softening, lack of aroma, too salty too sour too bitter kimchi, are unqualified, should refuse to eat;

　　2.Kimchi is a kind of fermented food with vegetable as the main raw material and various fruits, seafood and meat as the ingredients. It is not only delicious, refreshing, and has rich nutrition, is the Korean table indispensable main appetizer. A popular Korean saying is that "rice without kimchi is not for koreans." It shows its importance. Kimchi produced by every family has different tastes and nutrients. Korea kimchi kind is very much, can be divided into spring by the season turnip kimchi, cabbage kimchi; Summer cucumber pickle, radish pickle; Autumn hot cabbage, bubble radish block; Kimchi in winter.

　　3. The family should pay attention to the fermentation time and consumption amount when eating homemade kimchi. The unfinished kimchi after taking out should not be poured into the jar to prevent the contamination of the jar.

　　4.Winter is the best season to make kimchi. It can be made in other seasons, but the quality is not as good as that in winter. Although kimchi is delicious, but we must pay attention to not eat too much, when eating also want to know first, and then in the edible. Using kimchi in moderation is good for our health.