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发表于 2010-10-28 07:12:53
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In Korea, it is called aekjeot or Jeotgal, and is used as a crucial ingredient in many types of Kimchi (usually from myoelchi, anchovy or kanari which is made from sand lance), both for taste and fermentation. The anchovy-based fish sauce lends itself well to the making of radish type kimchi. Kanari type fish sauce is more expensive than the anchovy-based fish sauce and is usually reserved for the preparation of special cabbage (baechu) kimchi. Saewoojeot (shrimp) is also popular as side sauce.
好凹凸,原来鱼露是必要调料,而且不一样的泡菜原料用的鱼露还不一样。 |
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