Tuesday, February 19, 2013
South of the Korean Border Brunch
This batch of kimchee is at its prime after fermenting for 6 weeks. Much like fine cheese and cured meats, microbes and lactic acid bacteria (LAB) have transformed this humble cabbage into a preserved food that’s tangy and spicy with a citrus high note and the deep savory flavor of garlic. Health benefits aside, this is what kimchee should be. Some might say that the aroma is too pungent for them even after only two weeks of fermentation... I say more for me.