Kimchi: Why everyone is going crazy for fiery, fermented foods

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Kimchi is on every second menu right now. I took a closer look at the appeal of pickling for The Guardian….

Fermenting and pickling didn’t start off being about taste.  It was primarily a means of a survival: a way of preserving food from harvest to harvest with origins in ancient times.  The health benefits of these natural means of storage didn’t take long to catch on with Aristotle praising the healing effects of pickled cucumbers back in 850 BC.

Kimchi goes perfectly with KFC (that's Korean Fried Chicken) at Frying Colours
Kimchi goes perfectly with KFC (that’s Korean Fried Chicken) at Frying Colours

Click on over to The Guardian to read the rest of the story. 

 

2 comments

  1. Loving the current obsession with fermented foods. And agreed – nothing goes better with kfc than pickled daikon and kimchee!

    1. Yes it’s about time isn’t it Helen – I am forming a serious addiction to kfc (not KFC!)

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