Kimchi is the national dish of South Korea and has become a global trend in the last several years. With its distinct and pungent odor, people seem to either love this stuff or despise it with all their passion. Kimchi is a mixture of vegetables and seasonings that is fermented before it is eaten. It is spicy, salty, and tangy all at the same time. (more…)
Tag: lactic acid bacteria
Sourdough, an incubator for microbial symbiosis
"Blues is to jazz what yeast is to bread. Without it, it's flat." - Carmen McRae, jazz musician
History of sourdough
Sourdough bread and other fermented foods have been around for centuries. The oldest leavened bread was excavated in Switzerland, dating from 3500 BCE. However, the oldest evidence of leavening was recorded by the Egyptians possibly when flatbread dough was left out and colonized by wild yeasts and bacteria. Throughout most of human history, sourdough was the source of leavening and the use of baker's yeast (Saccharomyces cerevisiae) did not occur until the 19th century. For more detail about this history of sourdough, visit The Sourdough School. (more…)