Thu, 23 March 2017
While everyone is on the pursuit for the freshest foods, others are finding their way with decay. From the fermented cabbage and radishes in Korean restaurants, to the sourdough in your bakery and even the pickles at your local co-op or neighborhood joint. Fermentation is going on everywhere these days, and we love it, so why not try to figure out how it works, and why it makes food taste so good?
On this weeks show, Rick and Steve talk fermentation. What it means, how it’s achieved and more importantly, how chefs are using this technique to create bold, unique flavors that extend far beyond a jar of kimchi in your fridge.