In May I had the opportunity to chat with Dr. Rupy of The Doctor’s Kitchen. I spend a delightful morning at their studio in London in the spring, which was both rainy as expected but brilliantly colored with blooms and blossoms.
This was a conversation to talk about gut health, fermented foods and to highlight the second edition of our best-selling book Fermented Vegetables. It is a tenth anniversary edition that includes many new recipes and techniques.
In April Christopher and I both had a chance to talk about the second edition of Fermented Vegetables which came out originally in the fall of 2014. This edition is the 10th anniversary edition of a book has been translated into 6 languages, a copy is on display in the Kimchi Museum in Seoul, Korea, it has sold over 250K copies. We delve into fermentation's evolution over the past decade, highlighting its significance for gut health and culinary diversity.
