Tony Limuaco of Kimcheelicious returns for this week’s edition of Fuhmentaboudit! Mary Izett and Chris Cuzme pick up where they left off with Tony and talk about alternative kimchi fermentations. Find out if Tony was successful fermenting brussels sprouts, bok choy, and fiddleheads! Hear what temperatures causes kimchi to thrive, and what considerations are necessary for large batch ferments. How does Tony cook with kimchi, and what kimchi recipes have failed? What tips does Tony have for cooking with kimchi? Find out on this week’s edition of Fuhmentaboudit! Thanks to our sponsor, Fairway Market.


“Oxygen is the thief of all flavor!” [3:45]
“Sea level has a lot to do with food-making.” [5:15]
“A whole batch of kimchi has the potential to turn in a single hot summer day.” [12:00]
— Tony Limuaco on Fuhmentaboudit!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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