Of Cabbages and Kimchi: A Practical Guide to the World of Fermented Food

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Sunday : CLOSED 1g, protein 1. A playful and accessible guide to fermenting at homeJames Read, founder of Kim Kong Kimchi and owner of a walk-in remotely-monitored fermentarium, is on a mission to bring bacteria back to our kitchens. 5g, of which saturates 0g, Carbohydrate 5. 70g Salted napa cabbages, water, salted white radish, spring onion, pear, garlic, red chilli powder, tamari SOYA sauce, white miso paste (SOYA), rice syrup, onion, ginger, glutinous rice powder, carrot, goji berries, shiitake mushroom, kombu seaweed. Trading hours:Tuesday to Saturday 9am to 2pm From the fiery funk of kimchi to the velvet tang of kefir, James describes the microbial process, then shares his recipes for recreating these wonders in your own kitchen - no specialist equipment required.