Guaca comes from aguacate, an Hispanization of the Aztec āhuacatl, literally meaning testicle. Mole likewise comes from molli: a sauce or spread – or paté in a locuacious moment. Continue reading “The Mexican Classics: Guacamole & Pico De Gallo”
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”
Hi, here’s the first of our recipes
We don’t want to focus too much on giving away recipes, but they’re a good point of departure.
Let’s do something unusual with lettuce: a lovely fresh, unfermented Korean Kimchi.
Continue reading “Sangchu-geotjeori: Lettuce Kimchi”