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Complete process hand made technique from Korea tradition.¡ª
The secret of the taste is "Complete process cycle hand making
technique from the Korean tradition. "
And it is in the "special cultivation "vegetable with safe & delicious.
The vegetable changes by the season from Hokkaido to Chiba Prefecture
to check the quality.
Message form the producer
Handed Korean tradition technique of the Kimchee making
(all process hand making) more than 30 years to keen on the ideal food
of the 21scentury.
Mixcured with 20 kinds of natural products of the seasoning and the vegetable the best of season, which is a genuine Kimchi.
Kimchee is an art and like a music¡ª
I could hear the sound of "tasty! " and "Hot!" every person eat Kmchee, just like a music.
When the lactic acid fermentation (ripen) advances while receiving the favor of
the microorganism by the living thing, the Kimchi becomes sour which is the proof of alive.
It can enjoy how suitable at the time of the ripening to eat.
First, just eat as it is. Can be used for cooking in the second stage,
and can be eaten as long as there is sour as the third stage.
Kimchee is a usuful item for everyday use.
No addidives are used.
Not safety enough with the material form Korean Kimchee....
Not tasty enough with Japanese made Kimchee.......
It's just right for you!!
Please try the tasty Mrs. Min's Hand making , no addition Kimchiee"
by all means.
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