매우 좋은 자료 잘 봤습니다. 발효과학에 관심이 많고, 옛 조상님들은 정말 어떻게 이 모든 것을 발견하셨을까요...? 언제부터 발효과학을 알게 되었고, 언제부터 이 모든 것들을 시작하셨을까요.. 신기하고 신기하시다라는 말만 들었던 기억이 나는군요.. 잘봤습니다. 좋은 자료 감사합니다. just i bring to some questions how to that forefathers has been known about this know how of fermentations.. :) i just think that is such a great even though i am korean ha :D
Also, what kind of culinary instructor is she if she thinks America doesn't have fermented food?! I'm sorry but you need a lesson in American food history.
To be honest she aint really wrong America does not have that much fermented food as korea does or the rest of asia for that matter. we prolly got sourkruet, yogurt and buttermilk as well as sourdough but keep in mind these products arent really American because they were brought over by European immigrants. while korea has a whole category for fermented food called jang many of them uniquely korean like doenjang, guchujang and sammjang.
Also korea has a longer fermentation history then then USA. however the inuit one of the first people of the Americas have a long history of meat fermentation.
SuperBest SuperBestGirl SuperBeautifulGirl!
매우 좋은 자료 잘 봤습니다. 발효과학에 관심이 많고, 옛 조상님들은 정말 어떻게 이 모든 것을 발견하셨을까요...?
언제부터 발효과학을 알게 되었고, 언제부터 이 모든 것들을 시작하셨을까요.. 신기하고 신기하시다라는 말만 들었던 기억이 나는군요.. 잘봤습니다. 좋은 자료 감사합니다. just i bring to some questions how to that forefathers has been known about this know how of fermentations.. :) i just think that is such a great even though i am korean ha :D
The host as a Culinary teacher makes me sceptical as she seems so unsure about even her own work by her gesture and body language
We need more probiotics in America.
Also, what kind of culinary instructor is she if she thinks America doesn't have fermented food?! I'm sorry but you need a lesson in American food history.
Sourdough!
To be honest she aint really wrong America does not have that much fermented food as korea does or the rest of asia for that matter. we prolly got sourkruet, yogurt and buttermilk as well as sourdough but keep in mind these products arent really American because they were brought over by European immigrants. while korea has a whole category for fermented food called jang many of them uniquely korean like doenjang, guchujang and sammjang.
Also korea has a longer fermentation history then then USA. however the inuit one of the first people of the Americas have a long history of meat fermentation.
How in the world can you learn about fermented food without going to Ulsan?!?!