一段時間以來，因為李子柒在youtube上發布了一段講述用蘿蔔來製作泡菜的視頻，引起韓國網友的不滿，然後消息傳到國內來了，國內網友也開始不爽了。那麼這究竟怎麼回事呢？
其實這是一個很無釐頭的事情，歸根到底，責任真的在我們中國人身上。
我寫了好幾篇文章：
第一篇，關於泡菜爭議的問題癥結所在
Why are South Korea and China fighting over kimchi?
For someone who has studied a food course specifically, I think this controversy is actually all wrong. Be it Korean or Chinese.
This is because Korean kimchi and Chinese paocai are actually two methods of food preparation. I've changed the word for Chinese kimchi to differentiate.
Korean kimchi, in the food world, is also known as "dry fermented pickles".
Chinese paocai, in food circles, is also known as "wet fermented pickles".
The two processes are completely different, and the core of the controversy is actually the English word.
In English, Chinese paocai is translated as kimchi.
Then in Chinese, it is translated as "Chinese「泡菜」" for Korean kimchi.
This creates a misunderstanding that kimchi and paocai are the same thing.
It is like the Western dragon, which has two wings and a big belly, and the Chinese long, which is not the same thing. The Chinese long has no wings and is long and thin.
The western dragon is evil, while the eastern long is a symbol of good fortune.
But when they are both translated as dragons, that's when the joke is on them.
Korean kimchi, using cabbage kimchi as an example
In early winter the whole cabbage is cut in half vertically, or not, and drowned in salt to remove excess water, then homemade spicy sauce is mixed with garlic, onions, chilli powder, dried chillies, grated pears, radish, shredded radish, or shredded carrot, minced spring onion, etc., plus fish sauce, pounded shrimps or shrimp paste and other seafood. The longer the kimchi is stored, the better it will be. The longer the kimchi is stored, the better it tastes, but it is important to keep the environment around the storage area cool. As the new generation of small families live in flats, they are buying expensive kimchi refrigerators to store their kimchi in.
Chinese paocai, often referred to as Sichuan paocai (sometimes called "pickled pickles" or "pickled sauerkraut"), is a household food served in the Sichuan and Chongqing regions of China. In Sichuan and Chongqing, it is a well-known food in the Sichuan and Chongqing regions of China. At feasts and banquets, several colours of paocai are served at the end of the meal (known as "accompanying rice dishes") to adjust the taste and have a special effect of waking up and relieving greasiness. It is made of brine with Sichuan salt, cooking wine, white wine, brown sugar and a variety of spices, and is served in a specially made earthenware paocai jar. Roots, stems, melons, fruits and leafy vegetables (such as radish, chilli, ginger, bitter gourd, aubergine, cowpea, garlic shoots, lotus white and bok choy) are washed and put into the jar, which is then sealed tightly and fermented with lactic acid for a certain period of time.
To put it simply, Korean kimchi and Chinese paocai are both made by a process of lactic acid fermentation, but the difference is that
Korean kimchi is mainly a mixture of vegetables and ingredients that are then stacked in layers and stored for fermentation.
Chinese paocai is made by first making a pickling liquid and then marinating and fermenting the vegetables in the liquid.
There is actually a European model of fermented vegetables, such as the famous Russian pickled cucumber, which is more similar to Chinese paocai.
Chinese paocai is not the same thing as Korean kimchi, so you get the idea.
On 5 December 2013 UNESCO inscribed Korea's 'pickled wintering kimchi culture' on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity.
Or Chinese Sichuan paocai became an international standard.
These are two different kinds of food, two different things.
The funniest thing is that in Korea some people are now appearing to make it in the same way as Sichuan paocai, and in China some people are appearing to make it in the same way as Korean kimchi. But both think it is the way their ancestors did it.
Then it's funny.
韓國和中國為什麼要爭泡菜？
對於一個專門學習過廚藝課程的人來說，我認為這個爭議其實都是錯誤的。不管是韓國的還是中國的。
因為韓國的泡菜 kimchi和中國的paocai其實是兩種食物製作方法。我把中國泡菜的字改了一下，以示區分。
韓國泡菜 kimchi，在美食界又被稱為 "幹發酵醃菜"。
中國的paocai，在美食界，也被稱為 "溼發酵醃菜"。
兩種工藝完全不同，爭議的核心其實是英文單詞。
在英文中，中文「泡菜」被翻譯成 kimchi。
（備註：「 kimchi」這個單詞來自朝鮮語發音）
那麼在中文中，韓國泡菜 kimchi就被翻譯成 中文 "泡菜"。
這就造成了一個誤解，認為泡菜 kimchi和中國paocai是一回事。
這就好比西方的龍，它有兩隻翅膀，肚子很大，和中國的龍，不是一回事。中國長沒有翅膀，又長又瘦。
西方的龍是邪惡的，而東方的長是吉祥的象徵。
但當它們都被翻譯成龍的時候，那就是笑話了。
韓國泡菜，以白菜泡菜為例。
初冬將整棵大白菜豎著切成兩半，或不切，用鹽淹去多餘的水分，然後將自製的辣醬與大蒜、洋蔥、辣椒粉、幹辣椒、梨末、蘿蔔絲或胡蘿蔔絲、蔥末等混合在一起，再加上魚露、舂蝦或蝦醬等海產品。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，但要注意保持存放地周圍環境的涼爽。由於新一代的小家庭都住在單位，他們都會購買昂貴的泡菜冰箱來儲存泡菜。
泡菜，通常被稱為四川泡菜（有時也被稱為 "泡菜 "或 "泡酸菜"），是中國四川和重慶地區的一種家庭食品。在川渝地區，它是中國川渝地區的著名食品。在宴席上，餐後要上幾色paocai（稱為 "下飯菜"），以調整口味，有醒酒解膩的特殊功效。它是用滷水加川鹽、料酒、白酒、紅糖和多種香料製成，裝在特製的陶製paocai罐中。將根、莖、瓜、果、葉類蔬菜（如蘿蔔、辣椒、生薑、苦瓜、茄子、豇豆、蒜薹、蓮花白、青菜等）洗淨後放入罐中，再將罐子密封嚴實，用乳酸發酵一定的時間。
簡單來說，韓國泡菜和中國泡菜都是採用乳酸發酵的工藝製作的，但不同的是
韓國泡菜主要是將蔬菜和食材混合後，層層疊加，存放發酵。
中國的paocai則是先製作醃製液，然後將蔬菜在液體中醃製發酵。
其實歐洲有一種發酵蔬菜的模式，比如俄羅斯著名的醃黃瓜，就和中國的paocai比較相似。
中國的paocai和韓國的泡菜 kimchi不是一回事，你懂的。
2013年12月5日，聯合國教科文組織將韓國的 "醃冬菜文化 "列入聯合國教科文組織人類非物質文化遺產代表作名錄。
或者說中國的四川泡菜paocai成了國際標準。
這是兩種不同的食物，兩種不同的東西。
最可笑的是，現在韓國有人出現了和四川泡菜一樣的做法，中國有人出現了和韓國泡菜一樣的做法。但是都認為是自己祖先的做法。
那麼這就很有意思了。
第二篇文章，批評了韓國人
Why does a Chinese YouTuber with 14 million subscribers claim red kimchi as Chinese pickles?
I do not approve of the anger of the Koreans.
The reason is simple, there is nothing in this video that says kimchi is Chinese.
It is merely a girl using the Korean kimchi method in preparing food.
If it was a non-Chinese person who was using Chinese methods to make food, I think Chinese people would have gone to praise her instead of abusing her.
I think this approach is too sensitive. I myself have also posted some videos on youtube specifically of myself filming food to demonstrate how to make Chinese food. Non-Chinese people are more than welcome to learn all this.
Li Ziqi's video shows how she makes kimchi. This then caused resentment among Koreans. The Koreans thought that her video made people all over the world think that kimchi originated in China.
So I wrote a special reply to explain the difference between Korean kimchi and Chinese kimchi.
Huijian Wu's answer to Why are South Korea and China fighting over kimchi?
It is important to point out that Lee's video uses both Korean kimchi and Chinese kimchi, and Lee's video also points out that Korean kimchi comes from Korea.
The controversy is really more about the English and Chinese translations.
It is true that kimchi in English comes from the Korean peninsula. However, many people also translate the Chinese word paocai as kimchi.
On the other hand, the Chinese term "kimchi kimchi" includes both Korean kimchi and Sichuan kimchi.
Therefore, it is all about translation.
I don't think the Koreans who swear are very good at English, are they?
為什麼一個擁有1400萬用戶的中國youtube稱紅泡菜為中國泡菜？
我不贊成韓國人的憤怒。
原因很簡單，這段視頻中並沒有說泡菜是中國的。
這只是一個女孩用韓國泡菜的方法來製作食物。
如果是一個非中國人用中國的方法來製作食物，我想中國人一定會去讚美她，而不是辱罵她。
我覺得這種做法太敏感了。我自己也在youtube上專門發布了一些自己拍攝食物的視頻，來演示如何製作中餐。非中國人更歡迎學習這些。
李子柒的視頻展示了她如何製作泡菜。這就引起了韓國人的不滿。韓國人認為，她的視頻讓全世界的人都認為泡菜起源於中國。
所以我專門寫了一篇回答，解釋韓國泡菜和中國泡菜的區別。
需要指出的是，李子柒的視頻既使用了韓國泡菜，也使用了中國泡菜，而且李子柒的視頻還指出韓國泡菜來自韓國。
爭議其實更多的是中英文翻譯的問題。
英語中的泡菜確實來自朝鮮半島。但是，很多人也把中文的paocai翻譯成泡菜。
另一方面，中文的 "泡菜 "包括韓國泡菜和四川泡菜。
因此，這就是翻譯的問題。
我想那些說髒話的韓國人的英語水平應該不高吧？
在這篇文章下面，有韓國網友出來解釋了為什麼引起爭議，我直接用網頁給大家看吧，免得破壞回復格式。
需要強調，上面有個貌似中國網友說辣白菜，其實辣白菜真的是來自朝鮮半島，就是泡菜。李子柒視頻是關於蘿蔔。
徽劍總結如下：
英語和中文在翻譯的時候，很多詞語無法做到一一對應。（為什麼有時候出現中英夾雜，有時真的不是假裝洋鬼子，而是那個單詞表達的意思，在中文裡面真不一定好表達。）特別是涉及到名詞的時候，我覺得我們有關部門應該出臺一個專門的翻譯名詞對照表。
比如，西方英文單詞的「dragon」，它的意思是兇猛的有翼的野獸，惡魔等。中國人在外國人面前稱自己為龍的傳人，翻譯成英文，另一種意思就是「惡魔的傳人」。
西方的「dragon」是一種長兩個翅膀、大肚子兇猛的動物，是黑暗生物。
中國的「龍」是沒有翅膀，細長的動物，是吉祥生物。
所以，把自己翻譯成惡魔的傳人，這是笑話了。
其實海外已經幫我們做了選擇。把英文單詞「龍」的音譯為「 loong」，而不是「 dragon」。例如，著名武術家李小龍的名字為「李小龍」 "Lee Siu Loong" ，新加坡總理李顯龍被翻譯為「Lee Hsien Loong」。
需要指出，為什麼不把龍直接翻譯成long，是因為按照英美人的發音習慣，long的發音接近英語的Wolf（狼）
單詞loong在英語中不存在，因此將「龍」譯為loong不會引起歧義。
所以說像泡菜這種，明明中國泡菜和韓國泡菜不一樣，為什麼非要使用韓國發音的單詞kimchi？
真正的翻譯沒那麼簡單，這是徽劍我個人學習外語最大的感受，我最害怕的翻譯內容，不是學術性的，而是菜譜等文化性的東西，如何能夠翻譯出原來的意思，這個真的不容易，甚至做不到。目前我掌握的四種外語裡面，英語和日語翻譯中基本可以體現文化感覺，西班牙語和法語就沒那麼容易了。
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