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”
I’m always amazed at how my French friends are able to rustle up a pot of onion soup complete with cheesy croutons, or a perfect spinach quiche in the mere twinkling of an eye. Or the Italians’ flair for putting pasta with a sauce unknown outside their village under your nose in little more than time it takes to boil a kettle.
The gift of the Spaniard is for the tortilla. We can make tortilla out of anything – if you can eat it, we can tortilla it. Continue reading “Tapas 5: Spanish Tortilla With Black Cabbage”