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Fermentation Extends Seasonal Produce for Restaurants
One of the many tricks up the sleeve of Top Chef season-nine contestant Edward Lee traces back to his Korean grandmother.
“I grew up watching my grandmother make kimchi. It is cooking but it doesn’t involve standing over a stove,” says Lee, executive chef and partner of 610 Magnolia and MilkWood in Louisville, Kentucky.
Carrying a throwback twist, but keeping in tune with modern cuisine, the practice of canning, fermenting, or pickling vegetables and fruits is a skill that’s recently made its way back into the kitchen, including reality-television cooking shows. “Every time I went to pickle, they (the judges) loved it,” says Lee.
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Article from FSR Magazine, December 2, 2013, by Kristine Hansen.
Category: Industry News
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The cabbage we use to produce our kraut is sourced from a network of local family farmers within a 50 mile radius of our plant facility.
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