))
Homemade Kimchi is Tasty and Good for Digestion
Archived series ("Inactive feed" status)
When?
This feed was archived on March 16, 2021 03:25 (
Why? Inactive feed status. Our servers were unable to retrieve a valid podcast feed for a sustained period.
What now? You might be able to find a more up-to-date version using the search function. This series will no longer be checked for updates. If you believe this to be in error, please check if the publisher's feed link below is valid and contact support to request the feed be restored or if you have any other concerns about this.
Manage episode 156168045 series 1178798
Content provided by Atlantic Public Media. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Atlantic Public Media or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Kimchi is a traditional Korean side dish made by fermenting vegetables. This week on the Local Food Report, Elspeth talks with Holly North of Woods Hole about how she got hooked on kimchi and how she makes it. Holly walks Elspeth through the process of putting together a quick cucumber kimchi and talks about the flavors involved in a perfect dish—everything from garlic to chiles to seafood.
You can find Holly North’s recipe for Hot & Spicy Cucumber Kimchi on Elspeth’s blog, Diary of a Locavore, where you can also find links to learn more about the digestive benefits of lacto-fermented foods and the history of kimchi.
47 episodes
Share
