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Kimchi is part of the pan chan, or the parade of tiny dishes that both kick off and accompany a Korean meal

Recipe-phile: Cool summertime climes call for fermentation in the crock

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In my book, the cool summer temperatures we've been having are good for one thing only: fermentation.

Here's a good rule: if it's too hot to light the oven, it's too hot to make fermented pickles. Sauerkraut, kimchi, fermented beans and anything else you'd care to sour in a big crock make their best progress during days that hover around 68 degrees and nights that dip a bit cooler.


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