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I read that kimchi has its roots in China1, where Sichuan province is particularly renowned for its pickled vegetables2. I like pickles, and lacto-fermented pickles are very good for you, so I am very interested in learning more about this!

For info about my attempts to ferment vegetables, Chinese-style, please see Fermented Vegetables.

1 The Art of Fermentation, Sandor Katz, p114.
2 Land of Plenty: Authentic Sichuan recipes personally gathered in the Chinese province of Sichuan, Fuschia Dunlop, p64-5.