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Slow-Braised Tibetan Buttered Dumplings
Cuisine: Tibetan
Origin: Tibet
Servings: 4
While we cook
Score 0 · Q1
What's the key fermentation in kimchi?
Yeast
Lactic acid bacteria
Mold
Acetic acid
Prepping Slow-Braised Tibetan Buttered Dumplings · 0s