I’ve always been someone who enjoys cooking, but if I’m being honest, my kitchen repertoire has mostly consisted of quick weeknight meals and the occasional weekend roast. I loved trying out new recipes, but I often found myself stuck in a culinary routine. Sure, I could whip up a solid stir-fry or pasta dish, but […]

As someone who’s always been interested in food, I’ve dabbled in everything from baking bread to making homemade sauces. But there was one aspect of cooking I’d never explored: fermentation. For some reason, I had always seen fermentation as a bit intimidating. The idea of fermenting my own foods felt like it was reserved for

As someone who loves to cook but is always looking to expand my culinary horizons, I’ve spent countless hours watching cooking shows, reading recipes, and experimenting in my kitchen. But despite all my kitchen adventures, I’d never ventured into the world of fermentation. It always seemed like an art reserved for experts. That is, until

As a longtime fan of Korean food, kimchi has always been one of my absolute favorites. I’ve enjoyed it at restaurants, paired with every dish imaginable, and even bought jars from the store—but there was one thing I hadn’t done yet: make it myself. When I stumbled upon Korean Fermented Kitchen, I was immediately intrigued.