Our last Science Digested piece on kimchi looked at the effect of red pepper powder on the progress of fermentation, and its impact on which bacteria dominate at the end. This paper backs up a step and asks: where do these lactic acid bacteria come from in the first place? Which ingredients bring microbial life to kimchi?
Across the globe, local communities are forming fermentation communities – groups that meet to teach each other techniques and build a sense of community over delicious microbial foods. Over the past five years, a local potter in Boston, Massachusetts, has helped organize and educate a rapidly growing fermentation community. In this guest post, Maria Ordovas, explores how a fermentation culture is being formed in Boston. [click to view the full story]
When making fermented vegetables, we often add different kinds or amounts of spices. Their impacts on flavor may be obvious, but what do these spices do at the microbial level? A recent study took a careful look at how the addition of red pepper changes the course of microbial development in kimchi.
The Sirk family own and run the Trattoria La Subida outside the town of Cormons in Friuli-Venezia Giulia, nestled in the hills only a few miles from the Italian-Slovenian border. Led by Mitja’s father, Josko, the Sirks ferment their local Ribolla Gialla grapes into a very unusual and delicious long-macerated and barrel-fermented wine vinegar. [click to view the full story]