韩国辣白菜与日本咸白菜,我无法简单地将它们视作咸菜,是因为二者中隐藏着各自民族的性格。每当看到饭桌上摆放的这两样东西,我总在想:它们明明都是用白菜做成,色和味却那么不同。如果深入细致地研究,我们就会发现,辣白菜和成白菜的差异,涉及韩日两国的所有文化领域。有人认为,如果将韩国辣白菜上的辣椒洗掉,它就会变成日本咸白菜。以此类推,两国人的 Korean spicy cabbage and Japanese cabbage, I can not simply treat them as pickles, because the two are hidden in their own national character. Whenever I saw these two things on the dinner table, I always thought: they are made of cabbage obviously, but the color and flavor are so different. If we study thoroughly, we will find that the differences between spicy cabbage and cabbage cover all the cultural fields of both Korea and Japan. Some people think that if the South Korean spicy cabbage wash off, it will become Japanese salty cabbage. And so on, both countries