Korean food has been appraised as a genuine, slow, healthy food for its organization with the seasons and regional specialties, harmony of food ingred..
Korean food has been appraised as a genuine, slow, healthy food for its organization with the seasons and regional specialties, harmony of food ingred..
Korean food has been appraised as a genuine, slow, healthy food for its organization with the seasons and regional specialties, harmony of food ingred..
한국전통음식연구소 윤숙자 교수가 풀어내는 우리 김치의 모든 것을 담은 책으로 전통김치 20가지 종류와 퓨전김치 20가지를 소개하고 있다. 김치의 역사와 분류 및 종류, 김치 재료 고르기, 절이기, 버무리기, 저장 보관법, 조리도구와 저장도구 등에 관한 설명을 담고 있다..