How Fermentation Turns Fresh Fruit Into Well-Known Asian Delicacies | Sour, Salty & Alive

[@lowwastehighmelanin]

Opened this right as I bite into rice with ssamjang and furikake 😂

[@gasun1274]

19:20 This is wrong. This is tuhau, not taro stalks. Seriously a 3 second Google search will tell you what that is. Also those aren't spring onions, but losun. Losun is a type of native allium, it's sweet and not pungent unlike most alliums.

[@lowwastehighmelanin]

Oooo that sounds like an interesting plant. I'd like to try that 👁️👄👁️

[@yaptieweng1954]

It’s doesn’t matter if it’s losun or spring onions as these are known by different names depending on where you live.

[@gasun1274]

The Dusun word is nangko, not nangka. The biggest I've ever eaten was more than 3 feet long and it was from my own backyard. It can grow more but it collapsed under its own weight and broke the tree.

[@cheskydivision]

Those cocoa bean boxes looked pretty nasty. I was already annoyed by the way that chef was playing with the food but bugs too….ridiculous