Tagged as: NATURALLY FERMETED

Kimchi

POSTED ON October 1, 2009

I was introduced to the excitement and delight of fermenting foods by Sandor Katz (mentioned here). After a five day workshop with him all I wanted to do was retreat to a country kitchen and experiment. He showed us how to make ferments from all over the world: miso, cheese, mead, dosa, injera and even [...] continue reading ->

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