Wonderful blog on Kimchi! The other articles are good too, but being someone who knows firsthand how much hard work goes into making Kimchi I really loved the detail and visuals of the history, the variety, and the culture behind this tangy sour heat infused crisp superfood.
Fermented products occupy a strange spot in contemporary food culture, being at once some of the most enduring staples of our diets — and some of the most faddish. From the fizzy kick of kimchi to avant-garde culinary experimentation in Copenhagen, here are five stories about our fascination with (and, sure, addiction to) deliciously rotten food.
1. “Why Bakers Love Their Mothers.” (Dana Goodyear, Food & Wine, November 2013)
Some of the oldest sourdough starters, dubbed mothers — “the bubbling, breathing slick of wild yeast and Lactobacillus bacteria that feed on flour and water” — date from the 19th century and are passed, like a heirloom, from one generation to the next. In this piece, Goodyear lingers on the moving emotional connections bakers develop with the bacteria in their kitchens.
View original post 236 more words