This video effectively demystifies the aesthetics of fermentation, showing that true culinary depth requires looking past superficial signs of aging. It’s a sharp reminder that in traditional food science, time is a transformative ingredient rather than a sign of decay.
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한국인이라면 물음표 뜨는 김치Hinzugefügt:
I made this kimchi over a year ago and I have not touched it since. So, we're going to open it today and I'm a little bit scared. I made this September 2023.
I wonder if this is going to explode.
Okay, this is going to smell so bad.
Here it is.
Okay, we're good. It did not explode.
>> [laughter] >> First off, there is [music] like ice. It's like very dark and it's very icy. Should I make some more kimchi?
Mmm.
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