The first stop is the Kimchi Museum. The commentator of the experience production of Kimchi speaks fluent Chinese. He recommends Kimchi and various packages. They are all available. They are delivered directly to the airport and can be purchased if they like. Mo and I have no interest in children's shoes. We only focus on making kimchi, because these kimchi will be processed by professionals and sent to orphanages in Korea for children, so we are doing it very carefully.
Understanding Korean diet, this is with our pickled pickles, one by one taste, but there is actually a systematic, official teaching here. Prepare the Chinese cabbage that has been pulled down, prepare the sauce, the tourists wipe it, pack it and send it to the nursing home. Oh, by the way, kimchi is also sold here. The guide advises not to buy it, because it's not good to bring it home.
Korean people really love pickles. Pulmuone Kimchi Museum vividly reproduces Korean kimchi's production methods and types in the way of real objects and models. There are also some practical preservation methods. You can visit and learn about them and try to make them by yourself.
You can make kimchi by yourself. After you leave, you know that you can bring it back by yourself. You can teach kimchi to make it. Then you can recommend kimchi seaweed and other products. But you can try it out. There are many kinds of kimchi. The first floor is Korean clothing experience, free of charge.
This is not only a kimchi museum, but also an experience hall where you can enjoy a variety of Korean kimchi. If you want to know how many kinds of kimchi there are in Korea, you will understand it when you come here. (At present, the Kimchi Museum is temporarily closed. )
The world of kimchi is very eye-opening. Korean people also like to eat very much, the streets are full of restaurants and stalls, more and more lively overnight. Our Asian food and leisure culture is indeed much more interesting than the dull European. Street food is everywhere, almost everywhere can see different characteristics of small restaurants, very convenient, like our domestic large restaurants are relatively rare.
It's not a special place to come, just wander to see it. There are more team tourists here. They can understand the pickle culture, taste their own pickles. Several meals in Seoul are the taste of pickles. They feel that Korean people really can't eat without pickles, so they still have the taste of pickles in their mouths when they return home.