Cultured: How Ancient Foods Can Feed Our Microbiome by Katherine Harmon Courage

Author:Katherine Harmon Courage
Language: eng
Format: epub
Publisher: Avery
Published: 2018-04-14T23:00:00+00:00

• KIMCHI •

Although seemingly a culinary world away from sauerkraut, kimchi is made from the same basic ingredients: cabbage, salt, and time.

To prepare the classic kimchi I learned to make at the Kimchi Academy in Seoul, you will need napa cabbage, radish, green onion, the Korean red chili pepper powder called gochugaru, sesame seeds, salt, fish sauce, and ginger paste (which can be bought at a specialty shop or made at home by pureeing fresh gingerroot with a little bit of water). Optional: sugar, shrimp paste, glutinous rice flour (turned into a paste by adding water). Additionally, a bowl for soaking the cabbage and a vessel for fermenting it. This is for one head of cabbage; scale up as desired.

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