Thursday, December 8, 2022

Sour makes fun

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If you live in an urban area, you may have noticed the nutritional trend: fermenting. In any case, since 2017 the demand on Google on the subject in Switzerland has been increasing continuously, and we have already reported extensively on the new food trend in the Sunday Blick magazine. Due to the current situation and because of the cookbook bestseller “Kimchi” by the Belgian-Korean cook Ae Jin Huys, which has been published in German and whose books have been translated into various European languages, today the main focus is on the Korean fermented health bomb cabbage.

If you’ve never heard of kimchi, here are a few keywords: very, very tasty, incredibly healthy, smells like hell when you make it. So much so that most South Koreans have a separate fridge for kimchi. In our latitudes, it is advisable to keep the glasses in a shady place outside when making your own. Or choose a recipe that allows you to seal the jar.

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