Korean · IV The Method
Kimchi fermentation
I
Origin
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II
Description
Kimchi is controlled lacto-fermentation of salted vegetables — most commonly napa cabbage — with a paste of gochugaru (Korean chilli flakes), garlic, ginger, fish sauce, and often salted shrimp or anchovy. The technique is not cooking. It is creating the exact environmental conditions where Lactobacillus bacteria thrive, produce lactic acid, and transform raw, perishable cabbage into a tangy, funky, deeply complex, living food that improves over weeks and keeps for months. The salt creates the environment. The bacteria do the work. Your job is to get out of their way.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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