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Source: The Globe and Mail
If the thought of packing soured cabbage into Mason jars sounds like something only your grandmother would do, it’s time to reconsider fermentation. The old-fashioned process is moving into top position on some of the hottest restaurant menus in the country, from the squab with fermented black garlic at Pidgin in Vancouver to the house-made kimchi at the Momofuku Noodle Bar in Toronto... (read more)
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