Zero To Hero, Day 12: Fermenting, part one

(For a tutorial and recipe for Kim Chi please click the link)   I’ve made my own yogurts and buttermilk for a decade. Last summer I noticed the word “konbuchya” — which has a very different meaning in Japanese — coming up a lot online. The long and short is that I started thinking about fermentation in the home kitchen. I bought a few books, read the personal experiences from many, many bloggers and went shopping on Amazon.co.jp. By November I was ready. I prepared 3 litres of sauerkraut, 5 litres of… Read More