Traditional kimchi recipe (Tongbaechu-kimchi: 통배추김치)
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YouTubeMaangchi
Traditional kimchi recipe (Tongbaechu-kimchi: 통배추김치)
This is the classic, spicy, traditional napa cabbage kimchi called tongbaechu-kimchi, aka baechu-kimchi, or pogi-kimchi. But this dish is so common that most Koreans simply call it "kimchi." When people talk about kimchi, this is the dish they're referring to! Full recipe: http://www.maangchi.com/recipe/tongbaechu-kimchi Kimchi-making FAQ ...
30.6M viewsJun 23, 2014
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What’s the difference between fermentation and pickling? 🥒🥕🥬By @wendythefoodscientistAs a food scientist, I get this question a lot: are all pickles fermented? What makes a pickle a pickle? Let’s dive into the food science:🥬🥒 Lacto-fermentation is a natural process where beneficial bacteria (mostly Lactobacillus) convert sugars into lactic acid. This lowers the pH to preserve the food and it gives that signature tangy, complex flavour. Fermentation takes days to weeks, depending on temperat
What’s the difference between fermentation and pickling? 🥒🥕🥬By @wendythefoodscientistAs a food scientist, I get this question a lot: are all pickles fermented? What makes a pickle a pickle? Let’s dive into the food science:🥬🥒 Lacto-fermentation is a natural process where beneficial bacteria (mostly Lactobacillus) convert sugars into lactic acid. This lowers the pH to preserve the food and it gives that signature tangy, complex flavour. Fermentation takes days to weeks, depending on temperat
FacebookWendy the food scientist
1.4K views3 weeks ago