If you are like me and love a deep umami punch to the palate, then kimchi is the ferment for you. It showcases the spicy slow burn of Korean chilli and the fermented funkiness of fish sauce. Let’s learn all about kimchi, then I will step you through making your first batch.
Most people start their fermentation journey with sauerkraut. It is such a simple and tasty ferment with a long history and the flavour combinations are seemingly endless.