Soybean lump & 600-crock of Korean condiments being seasoned The subjected stuff is every household practice herited down, but huge storage of clay jar is at business not for sale, taken individual orders. When full seasoned, they are taken off. Consigned business. Affordable new generation does not take gruelling long manual process because ordering is comfy and taste is excellent. Consignment production runs like this, taking a year or more to get fully seasoned. Famed pepper paste business is doing for sale out. The real taste magic depends at soybean pounded lump to get good fermented, dangled up in air for fungus to work out well. Camera features black-bean lump known for more nututritionalnal value. The lumps need daily scrutiny. If dusted, cleanse it. Prefessional management is definitive. Soysauce, soybean paste or pepper paste get produced over long haul fermented-seasoned. 3~4 years oder could take place.
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진짜 인생의 참맛을 아시는 분이예요.
꼭 찿아가고 싶어요.
보리고추장 맛 보고 싶네요
안 띄우네요
건조해서 바로 장담그네요
좋은것같아요
지금 오학년삼반인데요. 가난한 촌동네. 핵교끝나면 산으로 솔잎=갈비하러가는게 일상, 불때고 밥하고, 그때는 솔방울 솔잎 썩은나무 이게 다 불때는 것들. 지금처럼 낙엽이 쌓인다는건 상상도 못했죠.
주변병풍처럼둘러싼산들명품이네요거기서익은된장들얼마나건강하고맛날지나도귀촌귀농한다면저런자리잡고싶네요월출산자락아래터잡고싶네요정말멋진영상감사드립니다한국기행빠지않고시청혼프로그램정말멋지고감동적일때많은프로입니다
솔잎을 긁어오시면 어쩌누, 그게 썩어서 거름이 되는 건데...
Soybean lump & 600-crock of Korean condiments being seasoned
The subjected stuff is every household practice herited down, but huge storage of clay jar is at business not for sale, taken individual orders. When full seasoned, they are taken off. Consigned business. Affordable new generation does not take gruelling long manual process because ordering is comfy and taste is excellent. Consignment production runs like this, taking a year or more to get fully seasoned. Famed pepper paste business is doing for sale out. The real taste magic depends at soybean pounded lump to get good fermented, dangled up in air for fungus to work out well. Camera features black-bean lump known for more nututritionalnal value. The lumps need daily scrutiny. If dusted, cleanse it. Prefessional management is definitive. Soysauce, soybean paste or pepper paste get produced over long haul fermented-seasoned. 3~4 years oder could take place.
전통도 좋치만 위생문제는 현대화된 시설에서 만들어져야합니다..손으로 만지는 식재료는 자신이 먹는것 이외 판매용으로는 이제 그만하셔야 한다고 봅니다