Kim Chee
Apr 18, 2008
(Korea) <br>Fermented cabbage. The cabbage is soaked in a tub containing salt and red pepper. It is usually left for several weeks before serving, but can be stored for months in clay pots buried underground. Takes on a hot vinegar taste after fermentation.
(Korea)
Fermented cabbage. The cabbage is soaked in a tub containing salt and red pepper. It is usually left for several weeks before serving, but can be stored for months in clay pots buried underground. Takes on a hot vinegar taste after fermentation.
Fermented cabbage. The cabbage is soaked in a tub containing salt and red pepper. It is usually left for several weeks before serving, but can be stored for months in clay pots buried underground. Takes on a hot vinegar taste after fermentation.