Travel
Why kimchi was once fermented underground
HERE’S THE INTERESTING PART
Fermentation requires patience and a total disregard for normal kitchen practices. Historically, South Koreans buried massive earthen pots of salted cabbage in the literal ground to keep them from freezing during winter while they slowly fermented into kimchi. Today, they just use incredibly specialized, high-end kimchi refrigerators because digging holes is exhausting.
One discovery leads to another.
Keep exploring facts in this topic.
Travel →
