August 3rd, 2009 | Food Preparation, Traditions, Burma, cabbage, chef, culture, fermentation, food, healing, health, Inya Lake, kimchi, lactobacilli, live, longevity, Myanmar, sauerkraut, symbiotic, traditional, Yangon
Published August 2009 in Healthy Options magazine, New Zealand
Recipe for homemade lacto-fermented dill pickles.
Many years ago, I worked at the Inya Lake Hotel in Myanmar which also does catering and events for the various embassies in Yangon. It was Korea’s National Day and the embassy was having a big function in the hotel ball room. While the rest of the kitchen was in the usual uproar creating the hot dishes for the buffet, I stepped into the cool room we normally reserved for ripening fruit. It was like stepping into a different world.