The Magic of Fermentation

I finished reading Michael Pollan’s book, Cooked several days ago. This journal entry was written over a week ago. It’s about the section of the book devoted to fermentation and how this little magic of nature does wonders to our body. I particularly enjoyed the section about cheese. Of course I had to order kimchi right away (good thing one of my friends is selling it an had some in stock) and I thought I’d start with something basic…kimchi fried rice. Now my husband doesn’t want to eat spam any other way. The kimchi was delicious, and knowing that it introduced friendly bacteria in my stomach’s ecosystem is a lovely bonus.

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