Over the last few years, I've become fascinated with fermentation. I love the idea that you can purposefully use little microbes to make food taste awesome, and that many foodstuffs are actually only possible by can actually encouraging bacteria and yeasts to grow in your food.
Nothing represents naturally fermented foods like kimchi, the family of fermented vegetable pickles from Korea. The most familiar is napa cabbage kimchi, or baechu, which is quite easy to make at home using mostly supermarket ingredients and a few Asian specialities. It's loads of fun, requires no canning equipment or special yeasts, and can be made easily in your home kitchen. If you've got a batch of kimchi in the fridge, you've got dinner.
Wanna make some? Let's! … read more