Kim Young-bin: Twelve-month preserved food

The home-meds that can be eaten with the flavor of the season are now more often than ever, without making it hard at home. A large mat or a restaurant with its own features has a whole range of delicious frozen foods made by companies without having to rip off the bag and cook it. In winter, the number of buyers has increased over the men who dress. You can go only to the local mat and find jam, pickles, intestinal teeth and chops. And yet, as I get older, I miss the taste of mother's intestinal tooth that never touched me when I was a child. I feel sorry for myself and regret that I didn't learn when my mother was alive. The population is concentrated in big cities and most news sources live in apartments, and these days are not exactly the right conditions for making food. And since the materials available at any time in the season are everywhere, they don't even mean the full extent of the season. But we'll try to make sure that season is important and that it's available in the local market or in the community. Although she could eat refined food at any cost, her mother’s annual routine and hard work were spent over a year pouring out the oil of her country with the feeling that she was better and more handsome than any art, hanging on to the book. It is more expensive and expensive than the market product, less colorful and not attractive, but when you turn to the store food, it just keeps on thinking about it and tasting it.

Korean title: 열두 달 저장음식

Korean author: 김영빈

Korean publisher: 윈타임즈

ISBN-13: 9791188471218