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PSA: Fermentation is taking over my cooking club
In my cooking club, we now focus a lot on ferments. At our last potluck, half the dishes were fermented. Jane brought spicy carrots that she made herself. They had a tangy kick that store stuff misses. I asked for her method, and it was just salt and time. This has changed how I view food prep. It's more about patience than speed.
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eric_carr6mo ago
Isn't this just fancy pickling?
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hollym126mo ago
Watched my friend dive into fermenting kimchi last year. She said the process was slow, like waiting for cabbage to become alive with flavor. I tried it and the taste was deep and funky, nothing like the quick vinegar pickles I buy. The difference is in the live bugs doing the work, not just adding sourness. Maybe it's just me but that patience creates something special you can't rush. So no, it's not just fancy pickling, it's a whole different way to think about food.
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