“Why do Koreans eat so much fermented foods, like Kimchi? What kind of fermented foods are there in Korean cuisine? How can we adapt the Korean fermentation techniques with local & seasonal ingredients?” This spring, we have organized a special workshop for chefs in Hungary on Korean fermented foods at Read more…
The post A Master Class for Hungarian chefs : Korean Fermentation appeared first on The Kimchi Institute 김치한식문화교육원.
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