Seoul Kimchi Academy

Kimchi mainly depends on the fermentation of lactic acid bacteria to produce a large amount of lactic acid, not by salt osmotic pressure to suppress corrupt microorganisms. Kimchi uses low concentration of salt water, or a small amount of salt to pickle various fresh vegetables, and then fermented by lactic acid bacteria to make a sour enamel product, as long as the lactic acid content reaches a certain concentration, and the product is isolated from the air, you can achieve the purpose of long storage.

Kimchi is one of the most popular snacks in Korea. It is a long-term storage of fermented vegetables, Koreans' pre-dinner snacks. There are many different kinds of kimchi alone, and they are free to eat before meals, if not enough, you can add it for free. Come to Korea to experience kimchi culture, learn about history, and learn how to make it is also a good experience.

Very interesting, I usually like to eat spicy cabbage, and the soup is delicious. Come here not only to understand the history of kimchi, the production process and materials, but more importantly, you can learn, and there will be more skills in the future.

The variety is complete, the taste is strong, and it is clean and hygienic.

There are many varieties to taste here, and the traditional Korean kimchi tastes good

Kimchi is a very good traditional food!

Very inconspicuous door, but here as a special experience is not bad, there is a trial at the door, you can also buy some kimchi to come back, I buy Korea's must-pin pavilion every time, it can be said that South Korea is a relatively large food brand.

Korean kimchi can be said to be famous in the world, here you can see the kimchi production process, you can also taste some kimchi for free.