To explain our food in a word, it is a presentation culture and an enzyme culture. When growing the grain, compost was made, and when the grain was collected and eaten, it. Kimchi and makgeolli and soy sauce and soybean paste are the same. What a person eats is his or her body, and depending on what he or she ate, the body remains the same, and numerous bacteria live in the body, so the body must coexist with bacteria. That's the enzyme!" "Enzyme is the most in our food, so our ancestors ate it after erasing it." Makgeolli has an enzyme that protects and strengthens the stomach. When there is a risk or stomachache, makgeolli makes your stomach stronger. These days, everyone eats soju. It's because I don't drink well, soju is not fermented alcohol. We have to find our alcohol culture again, and makgeolli is full and I can't eat much, so I can't get drunk. The liver does not deteriorate, and it is made of grain to boost strength when working. The spir