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Asian preservation methods often include fermentation, pickling, and drying. Fermentation is used in products like kimchi and soy sauce, enhancing flavor and extending shelf life. Pickling involves soaking vegetables in vinegar or brine, commonly seen in dishes like Japanese tsukemono. Drying, whether through sun-drying or air-drying, helps concentrate flavors and preserve ingredients like fish and fruits, making them last longer.

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1mo ago

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