这段近20分钟的视频是李子柒《一生系列》的最后一期，主题是《萝卜的一生》（The last episode of the “Life Series”: The life of white radish!）。这期中，李子柒介绍了中国人在冬天的习俗，包括腌制腊肉、萝卜条、白菜等。
Li Ziqi, a famous Chinese food and rural-life vlogger with 14 million followers on YouTube, recently found herself sucked into this cultural battle after posting a several-minute-long cooking video on Saturday in which a dish that appears very similar to Korean pickled vegetables appeared.
“I’m not saying anything about making it, but shouldn’t you at least write that it’s a traditional Korean food? When I saw the cabbage split in half I thought, ‘no way,’ but after seeing it being seasoned, I couldn’t believe my eyes,” read one Korean comment.
While China has its own pickled vegetable dish—pao cai—the preparation method and ingredient selection differs from kimchi. The choice of ingredients and method shown in Li’s video were very similar to that of kimchi.
Issuing the international standard for the paocai industry, which was led by Sichuan's Meishan Market Supervision Bureau, was the sixth food standard formulated by China under the ISO framework, according to the China Market Regulation News.
"As a Chinese from the Korean ethnic group, when I see a Sichuan person (Li Ziqi) making pickled vegetables, I wouldn’t care about who invented this dish, but would just be surprised, ‘Huh? You eat cabbage like this too!’ This feeling increases my closeness to people in Sichuan province without any hostility. However, the situation is completely different for South Koreans," a netizen posted on Zhihu.