How to Make Silk Road Kimchi

Fermented Korean cabbage, meet ancient Roman Garum

Over the last few years, I’ve made peace with the bacteria in my kitchen. Indeed, I’ve learned to love them. The pandemic helped: the long days and nights of lockdown were ideal for exploring the fuzzy art of fermentation. Sourdough, kefir, paneer, Bulgarian yogurt, kombucha—our kitchen became a refuge and breeding ground for lactic-acid bacteria of all…