Ramen

Spicy Kimchi and Pork Ramen for a Savory Arctic Stretch

Find Local Food, Molly Stepanski, Recipes

This time of year, as fresh greens dwindle to paltry proportions, and our northern Michigan season extension expiration looms, I start looking to my fall self to see what fabulous items I put aside via freezing or fermenting for the impending arctic stretch.

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Fermentation Station: Adventures in Kimchi

Emma Beauchamp, Recipes, The Local Dish

Kimchi is traditionally a salted, fermented cabbage used as a condiment in many Korean dishes. What occurs in kimchi is known as lactofermentation. Through an anaerobic process (meaning without oxygen), our friendly neighborhood bacteria, lactobacillus, (named such because it was originally found in milk cultures), flourishes.