kimchi jjigae泡菜锅;泡菜汤
Kimchi Cabbage泡菜白菜
Kimchi Kin金泡菜
Ruth Kimchi心理系主任的露丝
Yechiel Kimchi耶切尔·凯姆治
kimchi pancake韩式泡菜煎饼;泡菜饼
KIMCHI IKA泡菜中卷
Mixed kimchi什锦泡菜
Kimchi Bokeumbob辣泡菜炒饭
Lactic acid bacteria was used to increase kimchi brittleness in fermentation.
发酵时采用人工接种乳酸菌提高泡菜脆度。
参考来源 - 泡菜软化控制措施研究