A Top Chef's Killer Kimchi
If after losing your fermenting virginity with sauerkraut you fancy something spicier, now’s the time to progress to kimchi - a traditional Korean dish which packs a spicer punch and a whole array of vegetables to throw into the mix.
A plate-changing accompaniment to eggs, soup, rice dishes and frankly all sorts over the last two millennia.
To take us to fermentation second base, we can turn to celebrated chef, author and fermentationist Thom Eagle - for his easy way to make killer kimchi.
