韩式风味泡菜石锅拌饭 korean style kimchi bibimbap
用上述制备的泡菜发酵风味剂制作泡菜，在大大缩短泡菜发酵周期的同时，提高泡菜风味。
By adopting the prepared pickle fermentation flavoring agent to prepare pickle, the pickle fermentation period can be greatly shortened, and the pickle flavor can be improved.
这种乳酸菌不但提供一种酸的风味来使泡菜成熟，而且通过抑制其它菌的生长而避免发酵过度。
This bacteria not only gives a sour flavour to matured kimchi but also prevents excessive fermentation by restraining growth of other bacteria.
如今虽然都不难在冬季获得新鲜的蔬菜，但是这种风味独特的腌制泡菜却已经成为一种让本地人难以割舍、甚至走向全球化的风味美食。
Today, fresh vegetables are not rare in winter, but pickles, with a unique flavour, have been indispensable for locals, and become popular worldwide.
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