Candace and Patrick talk about the Kimchi Challenge. Patrick shares his experience and offers his tips for making your go at Kimchi a success.
- Patrick’s process and recipe
- Digestive changes after eating fermented foods for half a year
- How to use Kimchi (besides eating it right from the jar)
- Other ferments to try
Candace talked about a comment from Katherine on sources for Vitamin B12 in a Vegetarian or Vegan diet.
This is the Study Candace mentioned.
We challenge you to join us as we embark on the Kimchi Challenge!
Here’s a tried and true Kimchi recipe to get you started. It’s the one Patrick’s using, so you know it’ going to be good!
Candace and Patrick
Candace and Patrick have been fermenting in one form or another for 25 years (50 collectively!). They started off with Homebrew before it was popular and moved on to Hard Ciders, Perry’s, and Meads when they landed in Oregon. Sourdough, Kombucha, Kimchi, Saurkraut, and a host of of other concoctions have lived in their kitchen. Their love of fermentation may have started as a scheme designed to get their hands on cheaper beer, but it has bloomed into a deep and abiding love for the microbial colonies with whom we share this planet and our meals.