Category: Introduction To
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Introduction to … Lactofermentation through dry salting & with brine
Lactofermentation: A Beginner’s Guide to Preserving Flavor and Nutrition The Historical Roots of Fermentation Fermentation may seem like the latest culinary trend, but it’s actually an ancient art. For millennia, cultures worldwide have harnessed the power of microbes to preserve their harvests. From the vineyards of ancient Mesopotamia to the cabbage fields of Europe and…
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Introduction to … Tsukemono
A Brief History of Tsukemono Tsukemono, meaning “pickled things” in Japanese, has been a staple in Japanese cuisine for centuries. Originally developed as a method of preserving vegetables in the absence of refrigeration, tsukemono has evolved into an art form. These pickles were traditionally made using simple techniques such as salting, fermenting, or soaking in…
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Introduction to … Kimchi
Kimchi: A Global Fermentation Favorite Kimchi, often seen as the spicier and more colorful sibling of sauerkraut, has steadily gained popularity in kitchens and restaurants worldwide. With its bold flavors and versatile applications, it’s no wonder kimchi is a staple side dish in Korea, served with every meal. Learning to make your own kimchi is…