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2013-09-25
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Like I say, the taste of kimchi links to how well a chef in Korean cuisine can do much. But there is no good or bad about the skill of a chef because everyone has different taste buds and food preference. I do look into the kimchi that is not fermented until too long, meaning not too sour. This is just nice. I can taste the balance of chilli flakes and the slight sourness.
Like I say, the taste of kimchi links to how well a chef in Korean cuisine can do much. But there is no good or bad about the skill of a chef because everyone has different taste buds and food preference. I do look into the kimchi that is not fermented until too long, meaning not too sour. This is just nice. I can taste the balance of chilli flakes and the slight sourness.
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