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Japanese vs Korean/Chinese Cuisine IMHO
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Elder
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Japanese vs Korean/Chinese Cuisine IMHO
In article .com>,
says...
>
>If kim chee is too strong, the solution is very simple - just rinse it.
> Sauerkraut too. Fermented cabbage - sauerkraut and kim chee - are
>super-foods!
>
>
I've only ever had dried Kinchi powder or as a cube with instant
noodles.
But I do love Sauerkraut too.
I guess there must be a link to them both being fermented/pickled
cabbage dishes.
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Carl Robson
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