Kim Jung-sook: Fruits, vegetables, and wild greens that are better dried

We're going to have a better fruit-planted dinner with a healthy recipe that we can buy for season-long. Dry foods are preserved when food is most nutritious, and they are almost free of loss without the process before drying. It also has low water levels that can inhibit the life of harmful microbes and can sustain food long without special storage facilities. And it's particularly fun to eat with a variety of tastes. The book suggests a way to squeeze fruit, vegetables, mushrooms, mountain herbs and seaweed into the home of the nuclear family so that they can reduce food waste. It is best to dry in the sun and the natural wind, but it can also be used as a drier convenient to use. Cooking using dried ingredients has been introduced as a basis for eating and drinking snacks without special cooking techniques to enhance the taste of the ingredients themselves.

Korean title: 말려서 더 좋은 과일 채소 산나물

Korean author: 김정숙

Korean publisher: 아카데미북

ISBN-13: 9788956811451