James Read is on a mission to smuggle bacteria into our kitchens. In Of Cabbages & Kimchi, he takes the ten greatest ‘living’ fermented foods (that are neither cooked or pasteurised) and places them under the microscope. From the fiery funk of kimchi to the velvet tang of kefir, James describes the microbial process, then shares his recipes for recreating these wonders in your own kitchen – no specialist equipment required. Featuring over fifty recipes – including Mushroom and Sauerkraut Pierogi, Chilled Radish Noodle Soup and Green Chilli Fermented Salsa – and packed to the brim with Marija Tiurina’s gastro-surrealist watercolour illustrations, Of Cabbages and Kimchi will help you create, understand and appreciate fermentation’s bubbling magic.
This review was published in the JUN/AUG 2024Â issue of The Art of Healing.
