Project Fermentation

I have never even given any thought to "fermentation" until M. FR suggested that we make kimuchi at home. I owe so much to this American author by the name of Michael Pollan, who got him interested in cooking for the first time in his life. In his new book, called "Cooked" (which I am yet to read) there is a detailed account of fermentation process and health benefits of it. It also comes with simple recipes of how to make kimuchi and other items that involve fermentation at home. This obviously inspired M. FR and he was keen to turn our kitchen into a little fermentation laboratory.

So, there we go. We went to a supermarket and bought tons of garlic, ginger, chilli, Chinese cabbage, green onion, daikon radish and two glass jars. The process was remarkably simple. You cut out the vegetables, add salt and massage all the ingredient until water starts to come out. Shove everything into a jar...... and wait for a few week!

We watched small bubbles and different smell coming out of the jars. I was mostly asking for a daily report over the phone, as I am working in a different city.

I realize- you (humans) really don't do the job. It is bacteria that works the miracle.  

It was, I felt, like a magic. In two week, it turned into delicious kimuchi and vinegar in the jars. It was a wonder.