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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.
Continue reading article or visit Krautlook for great kraut recipes.
Article from FSR Magazine, December 2, 2013, by Kristine Hansen.
Category: Industry News
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