Posted on Aug 13, 2023
How hardworking microbes ferment cabbage into kimchi
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https://www.npr.org/sections/health-shots/2023/08/13/ [login to see] /kimchi-fermentation-microbes-gut-health
"I love fermented foods. I love that you can leave something out on the counter, in the refrigerator — forget about it, even — and it just gets better.
But why do some foods improve with age, while others spoil? I wanted to know how it happens.
So early one morning, I met Chef Patrice Cunningham at Tastemakers, a shared commercial kitchen in northeast Washington, D.C. She owns a small business, making and selling a deliciously fresh, spicy, fermented Korean condiment – kimchi.
Cunningham welcomes me with a handshake and a hairnet, and leads me to a large, steel prep table covered with about a dozen crates of Napa cabbage. She and her three assistant chefs chopped each leafy head down into bite-sized pieces. It's the first step in transforming the raw and humble cabbage into bright-red, funky kimchi".
"I love fermented foods. I love that you can leave something out on the counter, in the refrigerator — forget about it, even — and it just gets better.
But why do some foods improve with age, while others spoil? I wanted to know how it happens.
So early one morning, I met Chef Patrice Cunningham at Tastemakers, a shared commercial kitchen in northeast Washington, D.C. She owns a small business, making and selling a deliciously fresh, spicy, fermented Korean condiment – kimchi.
Cunningham welcomes me with a handshake and a hairnet, and leads me to a large, steel prep table covered with about a dozen crates of Napa cabbage. She and her three assistant chefs chopped each leafy head down into bite-sized pieces. It's the first step in transforming the raw and humble cabbage into bright-red, funky kimchi".
How hardworking microbes ferment cabbage into kimchi
Posted from npr.org
Food/Chow
Korea
Health
Washington
Posted 1 y ago
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PO1 William "Chip" Nagel good day Brother William, always informational and of the most interesting. Thanks for sharing, have a blessed day!
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I love Kimchi but I have to eat it at work. My wife ca't stand the smell of it. I brought a jar into the house when she was about 6 months pregnant. It was 5 degrees outside in Ohio at the time. She told me to get that $#!+ out of her house and if I was going to eat it I would have to eat it outside so after that I started taking it to work. But I do love it.
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