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V.21 No.32 | 8/9/2012
Veggies that’ll spoil you.
Ari LeVaux
Veggies that’ll spoil you.

Food

Bread, cheese, tequila and kimchee: the art and science of fermentation

By Ari LeVaux [ Tue Aug 14 2012 4:36 PM ]

At a Korean superstore in Las Vegas, I watched an employee whose sole job, it seemed, was organizing a vast array of kimchee. Her domain consisted of thousands of plastic tubs of fermented fish and vegetables in various combinations, usually spicy. She darted about the immense display cases and scrutinized the tubs' arrangement, rearranging their contents like beads on a giant abacus.

My feeling observing her that day roughly sums up how I feel about the process of fermentation generally: a mixture of awe and fear. The process is like some potent voodoo that could give you special powers or torture you to death.

Veggies that’ll spoil you.
Ari LeVaux

Food for Thought

Pickled Pink

The art and science of fermentation

By Ari LeVaux

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V.19 No.26 |

photo

Alibi Flickr Photo of the Day

By Tom Nayder [ Wed Jul 7 2010 1:14 PM ]

Posted to Alibi's Flickr photo pool by new user salvadorphoto.

Fu Yuang Restaurant

Korean sides: spicy cucumber and kimchee. Everything looked very tasty at this restaurant...

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