Although many people get a chill through their spine at the very mention of the word pickles, Koreans have found a way to make fermented pickled vegetables interesting, tasty and titillating.
View moreDue to its sharp and pungent odor, it is traditionally fermented outdoors, buried in barrels or crock pots.
View moreWhat we do know for sure is that fermented milk was already being used in prehistoric times.
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