Kimchi-making and microbiology.

“But when it comes to pre­paring South Korea’s national dish, there are myriad modi oper­andi and many subtle­ties even within those. Each region in the country has its own trade­mark pickled piz­zazz. The further you stray from Seoul, the more pun­gent the extra ingre­dients – a heftier dose of fish sauce, or shucked oysters, or raw fish slices if you get as far south as Gyeongsang-do.” learn more

Leave a Reply

Your email address will not be published. Required fields are marked *