People turn to something that tastes fresh from the winter kimchi after
the long winter. Also most people lose their appetite in the early spring.
Kimchi made of fresh spring greenery at this time of the year stimulates
their appetite. Most of the springtime vegetables can instantly make
kimchi. In spring a small amount of kimchi is made in every few days
rather than making a big stock of it. Unfermented cabbage kimchi will
flavor the springtime dishes with its savor and fragrance.
Got-chorri (Unfermented Cabbage Kimchi)
Nabak Kimchi
Fresh Cabbage Kimchi
Dodock Kimchi (Condonopsis lanceolata)
Wild Rocambole Kimchi
Ggakduki
Dropwort Kimchi
Fresh Cabbage Liquid Kimchi
Fresh Cabbage Got-chorri (unfermented)
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