I'd have thought JtT would be riddled with fermented food munching epicureans, evidence from the "snacks of shame" thread notwithstanding.
How are your gut flora?
Mines a pint (of kefir, natch).
I am certainly interested in giving it a go. Does anyone have any experience of it and can they recommend a book?
I bloody love kimchi, especially with artisanal sossidges and Mankwold.
Kimchi is bloody amazing, but I am keen on trying all sorts.
A friend gave me kefir grains, too, and I couldn't manage it, much as I like the stuff I buy from the supermarket! I love kimchi, too, and sauerkraut. And miso. Can't think why I'm not super-fit, svelte and immortal, really.....
You don't know that you aren't immortal.
What do you do with kefir, apart from making borscht?
Kimchi is rather nice, although my wife did once buy a packet that was, shall we say, a bit mature. After opening it we wrapped the packet in cling film, then placed it inside a tupperware and placed that in the fridge
You could still smell something cabbagey in the kitchen.
Recipe please. I love it in fish tacos.
We made our own, a couple of times. It helped us understand why the family recipes and skills are so highly prized in Korea.
2kg of kimchi, a kefir starter and Michael Mosley's "The Clever Guts Diet Book" all arrived today. Have just had a bowlful of the kimchi and I am glowing with chilli and possibly health.
It's very satisfy stuff. I really can't be arsed to cook now.
A bowl of kimchi a day keeps the doctor away - or at least, out of olfactory range.
Once again, Verdi is one step ahead of the Graun:
https://www.theguardian.com/lifeandstyle/2017/jul/
26/does-kimchi-and-other-fermented-foods-give-you-more-fizz