{"product_id":"kim-bong-kyung-fermented-table","title":"Kim Bong-kyung: Fermented Table","description":"\u003cp\u003eIn our table, where we enjoy the flavors and the changes of nutrition and the spread of rice, fermentation is an important process. But the opportunity to taste a long-term fermented gut and a steam is getting smaller and smaller, except for the mother of your parents. You who just started to walk into the world of cooking, and now you want to keep your food healthy, even though you don't have a long work and nohow, can still make healthy fermentations on our table. That's the little rice grain, the leaven is the star. I've been interested in leaven salt, leaven yogurt, and other ingredients related to leaven. If you've only known the leavened fermentation source, now notice the leaven medium. Adding the seasonings of salt, liver, paste, cassia, acretum, and axles, plus the leaven of the table, and keeping the time and temperature, makes a difference in flavor and nutrition, through an amazing \"perishion process.\". The primary process of making leavened seasonings 3 to 1 is to bring the leaven heat with clean hands. 2 Place leaven and seasoning in a strong container. Mix the leaven and seasoning with a 3-tree spoon. 3-4, cover the vessel entrance to make it slightly ventilated. 3 in summer. Five days, seven in the winter. The fermentation is done one day per day in ten days. Leavenries of leaven that can make it easy for anyone. But the results are amazing. This little grain of rice breaks down the cells of the food and adds freshness to the food. Leaven and fermented foods lower each salt, and make each taste more tasty. There are 100 different enzymes that are produced through fermentation.\u003c\/p\u003e\n\u003c!-- kyobooks-enrichment: english summary above, importer facts below --\u003e\n\u003cp\u003e\u003cstrong\u003eKorean title:\u003c\/strong\u003e 발효식탁\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eKorean author:\u003c\/strong\u003e 김봉경\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eKorean publisher:\u003c\/strong\u003e 수작걸다\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eISBN-13:\u003c\/strong\u003e 9788969930392\u003c\/p\u003e","brand":"Kim Bong-kyung","offers":[{"title":"Default Title","offer_id":54196276593004,"sku":"9788969930392","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1002\/3911\/4604\/files\/kyobooks-S000001063936-c5aa548b871387c90add31923adc8ea7159553ef7a1113b58f86f3d4ac28a890.jpg?v=1786729556","url":"https:\/\/checkout.kyobooks.com\/products\/kim-bong-kyung-fermented-table","provider":"KyoBooks","version":"1.0","type":"link"}