106 books
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Fermentation
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I had thought fermentation was controlled death. Left alone, a head of cabbage molds and decomposes. It becomes rotten, inedible. But when brined and stored, the course of its decay is altered. Sugars are broken down to produce lactic acid, which protects it from spoiling. Carbon dioxide is released and the brine acidifies. It ages. Its color and texture transmute. Its flavor becomes tarter, more pungent. It exists in time and transforms. So it is not quite controlled death, because it enjoys a
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― Crying in H Mart
― Crying in H Mart
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I grew up in a farming household where tsukemono pickles were a common topic of kitchen conversation. We would speculate whether the cucumber pickle might be ready or wish we had some of Mom's special long-fermented pickles--all we needed with a bowl of rice for a satisfying meal.
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― Japanese Pickled Vegetables: 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles
― Japanese Pickled Vegetables: 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles
