Kkakdugi: Béda antara owahan
Konten dihapus Konten ditambahkan
→top: éjaan, replaced: kayata → kaya ta |
→top: éjaan, replaced: biasane → racaké |
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Larik 4:
Lobak diwènèhi bumbu campuran kaya ta [[Uyah]], bubuk lombok, [[Loncang]], lan [[Jaé]].<ref>[http://kimchi.munhwa.com/kimchi/src/world/KC_Make.php?name=135 Brief information about ''ggakdugi''][http://kimchi.munhwa.com/kimchi/src/world/KC_Make.php?name=135] from [http://kimchi.munhwa.com/ surat kabar Munhwa Ilbo Kimchi EXPO 2007]</ref> Bar iku lobak disimpen ning jerone guci gedhe (sinebut ''jangdok'' utawa ''onggi''). Suwene disimpen ana rong minggu yèn papan panggon fermentasiné adem lan garing<ref>[http://kimchi.munhwa.com/kimchi/src/world/KC_Make.php?name=135 Brief information about ''ggakdugi''][http://kimchi.munhwa.com/kimchi/src/world/KC_Make.php?name=135], [http://kimchi.munhwa.com/ surat kabar Munhwa Ilbo Kimchi EXPO 2007]</ref> . Ggakdugi disuguhake yèn lobak e isèh garing. Yèn kesuwèn anggone nyimpen, lobak bakal dadi kalumen.
Salah sawijining jinising ggakdugi digawé nganggo imbuhan saewoo jeot lan tiram. Panganan iki
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