The Fermentation Ninja, these are Geru and Titus - once kimchi, always kimchi. Although the wild fermentation seized us many years ago, it developed into passion and fervor in autumn 2015 when each of us wanted to conjure up the best kimchi in the world. Then there was no stopping. No turnip, no tuber, no cabbage, and no fruit at the weekly market could hide from us. Our kitchen mutated to the fermentation lab...
The food of the Ninja always tastes like home with my grandmother. Actually even better, more colors, more flavor explosion. And their workshops are as colorful as their ferments.
1 / 3