South Koreas representative on the topic of cooking fermented foods Korean Food Ma:tt’ was born.
MA:TT is an ipad magazine, the leader of tasty and healthy well-being. We introduce traditional Korean food like Kimchi, Bibimbab and Bulgogi.
The amounts of nutrients that are made through the process of fermentation are about 3 million and when these nutrients are absorbed, they play a useful role physiologically. Moreover, a variety of nutrients that are made through fermentation bring about a savory taste and they prevent adult diseases through intestinal regulation.