The Autumn 2017 issue of Crumbs Magazine features a fantastic write-up of our Fermentation Course with trained biologist Lucie Cousins who explains how fermentation works and how to make and cook with popular fermented foods such as tempeh, sauerkraut, and kimchi. The article also features our tutor Lydia Downey and her "corker" of a kimchi recipe:
“I mainly make traditional kimchi, but also love to use more local veg, such as red cabbage with carrot. This results in a quite different style of kimchi, similar to sauerkraut, and is really good to eat as a condiment and mixed into salads. However, it can be made with any vegetables that are good eaten raw in salads; cucumber, radish (particularly white mooli or daikon), spring onion, and carrot are all good."