Bacterial cultures that is. After all, many lacto-fermented foods (which utilize lacto-bacteria) contain cabbage as an ingredient. Its the principle component of sauerkraut and a staple for creating kimchi and other curious combinations. So whats so cool about about cabbage? This hardy brassica has a high water content; thus, when combined with salt then pressed, […]Continue Reading... No Comments.
Its what gives sauerkraut tang, pickles potency, and kimchi character- FERMENTATION. Or more specifically, lacto-fermentation. Whats cool about lacto-fermentation is that you don’t need a yeast or a “starter culture”; lacto-bacterias are naturally present in the air that surrounds us. When food is left exposed to the environment, and the temperature is warm enough, the […]Continue Reading... No Comments.