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  Types of Korean Salt 1. sea salt (천일염)Unprocessed salt leaves a fine but bitter taste. Instead of using it for cooking, use it to marinate cabbage, pickle fish, or make sauces. When making kimchi, we use sea salt from which the bittern has been removed for 3 years.2. Flower salt (꽃소금)It is crystallized salt from which impurities have been removed from sea salt. It has a slightly saltier taste and has smaller particles. It is mainly used as a seasoning for side dishes and soups.3. Grilled Salt (구운소금)Salt baked at high temperature. The bitterness is removed, and it is...

What is Kimchi? Kimchi is an organic fermented food that is fermented by adding ingredients to various vegetables and then salted. If you mix vegetables with seasoning to make kimchi and ripen it, it has a unique taste and aroma that is different from the original taste. Lactobacillus produced in the process of kimchi fermentation inhibits the reproduction and development of harmful bacteria to prevent corruption and age kimchi, and beneficial microorganisms and enzymes change, which is called kimchi aging. So Kimchi is called fermentation science. One of the most progressive ways to preserve vegetables for a long time is to ripen...

  Gim 김 (seaweed) is one of the best side dishes that come to mind when eating simply. It has salty salt, so it's good to wrap it in rice, it's good for going on a picnic, going out, and it's good for gimbap when you want to eat it all at once, fried Gim (seaweed) with a salty or sweet taste, it has a strong taste, and it's seasoned with soy sauce. Let's find out what kind of Gim (seaweed) everyone is familiar with.   What is the nutritional content of laver? Gim (seaweed), also called sea moss, grows on rocks in the sea. It...