Substance of
an exhibition |
Watery kimchi made of radish sliced flat adding to leaves of Sasa borealis rises ph. therfore keeping No. a lactic acid bacterium.
titer, so this extends the period of seasoning mild of a sour taste. especially If you add to raw leaves of Sasa borealis in watery radish kimchi, so slender-legged smell of Kimchi and a stem of cabbage showed yellow light . Watery radish Kimchi chewed with gummy keeps a long peculiar flavor. |
