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ruban

6 months ago

This winter, my mom and I made 60 kg of gimjang kimchi. For the first time, I tried adding seaweed from the southern region called cheong-gak to kimchi. It is shaped like a deer antler and feels like microfiber knitting yarn. (Cheong-gak means green horn) I washed the sediment for about 40 minutes and filtered out stones and small shells. Then I blanched it in water for about 3 minutes. This was a time-consuming and difficult task. This seemed strange and I was a little

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ruban

7 months ago

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ruban

7 months ago

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