Gut instinct: ckbk’s fermentation collection

Inspired by Asa Simonsson’s new-to-ckbk title Fermentation, we take a (good) bacteria-fueled journey through the ckbk collection to discover more about the ancient art and science of this method of preserving and enhancing food.

Discover ckbkRamona AndrewsNovember 23, 2021Fermentation, Asa Simonsson, sauerkraut, kimchi, Sohui Kim, Korean Home Cooking, Aya Nishimura, Japanese Food Made Easy, Robert Danhi, Southeast Asian Flavors, Naomi Duguid, Burma: Rivers of Flavor

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