Having tried sauerkraut, traditional Napa cabbage kimchi, the fresher cucumber kimchi, and unfermented Korean lettuce kimchi (sangchu-geotjeori) we should now be able to give the same treatment to practically any vegetable.
Known as a Western-style pickle, sauerkraut originates from Germany, right?
Wrong! The delectable salt-pickled cabbage originates from China and is one of the oldest known forms of lacto-fermentation. Continue reading “Fennel Sauerkraut”
Worldwide, kimchi is synonymous with the Napa cabbage , Korea’s most popular and traditional fermented pickle.
Historical records speak of Kimchi and other fermented products, such as soy sauce and wine, as far back as the era of the three kingdoms (37BCE – 7CE). Continue reading “Savoury Probiotics: Traditional Korean Vegan Kimchi”
Enough said about Kimchi. This is a serious post about how to make it! Continue reading “Savoury Probiotics: Cucmuber Kimchi”
Kimchi is made by fermentation of vegetables using lactobacilli, a bacterium naturally present in virtually all vegetables which can convert sugars into lactic acid. This preserves the vegetable, imparts much flavour and supports healthy function in your gut and immune system. Continue reading “Hello Kimchi”