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

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Lot 13 & 14, Level 2, Nu Sentral Mall Jalan Tun Sambanthan, Kuala Lumpur Sentral, Brickfields, MPH NU Sentral, 50470 Kuala Lumpur Sentral, Kuala Lumpur, Malaysia Alongside his recipes, James investigates the extraordinary cultural and historic backgrounds of fermented foods, exploring how the microbes that bring them to life have developed alongside our culinary evolution. Here, he takes the ten greatest 'living' ferments - fermented foods that are neither cooked nor pasteurised - and puts them under the microscope. Featuring over fifty recipes - including Mushroom and Sauerkraut Pierogi, Chilled Radish Noodle Soup and Green Chilli Fermented Salsa - and packed to the brim with Marija Tiurina's gastro-surrealist watercolour illustrations, Of Cabbages and Kimchi will help you create, understand and appreciate fermentation's bubbling magic. From the fiery funk of kimchi to the velvet tang of kefir (via kombucha and kvass), Read demonstrates how the microbial process works, then shares his recipes for recreating these delights in your own kitchen without specialist equipment. Format: HardbackISBN: 9780241455005Publish/Release date: March 2, 2023Publisher: Penguin Books LtdNumber of pages: 240Width (mm): 154Height (mm): 202Depth (mm): 28 92A Arthur Terrace, Red Hill,Brisbane, Queensland 4059 Format: Hardcover Published: UK, 2023 Publisher: Penguin Books Ltd Pages: 240 Language: English ISBN 13: 9780241455005 ISBN 10: 0241455006 At the early stages of life, vegan Kimchi is crisp, spicy, and salty.