Fig. 7From: Kimchi throughout millennia: a narrative review on the early and modern history of kimchiA Chinese pao cai and B Japanese tsukemono, two fermented vegetable foods from Asia that have been constantly compared to kimchi with regard to their roots and originality. However, these are completely different foods from kimchi. Unlike kimchi that is a fermented food, pao cai and tsukemono are not made through fermentationBack to article page