Fermentation is often described, not necessarily pejoratively, as a fad or a trend in the food world, and one perhaps more aligned to its health benefits than to any particular culinary application.
Pre Covid I drove 3 hours a day to teach at Waitrose cookery school in Salisbury. I enjoyed both the job and the drive across the plain. I knew it was insecure and my friend Ian told me about a possible job much closer to home.
It’s official: preserved foods are cool. From kimchee to sauerkraut, kefir to kombucha, fermented foods have become a staple in the modern health foodie’s diet thanks to the plethora of nutritional benefits surrounding them.
Slow Food is a global, grassroots movement founded in Italy in 1989, and we're delighted to join the thousands of members around the world that link the pleasure of food with a commitment to community and the environment.
Throughout my 25+ years owning and running various restaurants, I’ve worked closely with a great many leading chefs, from Michelin-starred haute cuisine disciples to cerebral Japanese sushi masters.
Both Kimchi and Sauerkraut are fermented foods which are most importantly delicious but have also been approved and recommended by gut experts to aid your overall gut health. But what actually is the difference between Kimchi and Sauerkraut?
