Kimchi is a traditional Korean dish made with salted fermented vegetables. It is nutrient-dense, contains probiotics, and may help support the immune system and reduce inflammation, among many possible benefits. Historically, it hasn’t always been possible to grow fresh vegetables throughout the year. Therefore, people have developed food preservation methods, such as pickling and fermentation…

You may have noticed that we, The 3 Spoons, have developed an obsession with fermentation – the most ancient and natural practice of preserving food. By delving into the making of beer and sourdough bread, we’ve been indoctrinated with its health benefits, but even more fascinating is its crucial role in the history of human…

Ask anybody what they know about Korean food, and the word “kimchi” will somehow be mentioned at some point. Nothing surprising there, really, since it’s probably the most popular contribution of Korea to the world’s culinary tapestry. But there’s more to this Korean cuisine staple than just being a widely-served side dish in the Land of the Morning…