a drawing of a man 's face with the word neon on the bottom right ALT: a drawing of a man 's face with the word neon on the bottom right

New study suggests eating kimchi could help us poop out all the microplastics inside us www.sciencedirect.com/science/arti...

Thanks very much Paul, really glad to hear you're enjoying it so far.

I ordered mine on Monday, and I have to say it's a delightful book. Full of facts, history, instructions and recipes, and beautifully illustrated. You should definitely buy a copy if you're into food and cooking 😀

I love this book - really well-researched.

Have been enjoying this excellent episode on kefir, koumiss and all things from the underexposed world of central Asian fermented dairy

Cheers Franz! Even I can't buy it from my publisher this cheaply - Amazon buying power is really something.

Thanks very much Chris!

Amazon are selling my book for 50% off at the moment it seems. Not sure what's spurred this fire sale, but I presume I'm taking up too much valuable warehouse space! www.amazon.co.uk/Cabbages-Kim...

Got tickets to go see Robyn and I'm feeling absolutely amped about it.

Six of One - Myanmar Special The best places to find Burmese food in London, by MiMi Aye, David Jay Paw and Ned Sedgwick.

Great to see recommendations for Burmese restaurants from @meemalee.bsky.social in @vittles.bsky.social this week! Loved Lahpet and their fantastic salad and looks forward to trying Nway Oo Pokhara too... open.substack.com/pub/vittles/...

When you hit the character limit mid-rant but you're mad enough to spend the extra 10p

Thank you Nic!

DM me for a last-minute signed copy to stick under the tree 🎄

BRB need to tell 12 year-old me that I'll end up making a living selling cabbage, but it's OK there's a Magic: The Gathering card about it

Breakfast of champions!

Fermentation-related hypothetical. How many overripe figs would it take to fail a breathalyser test? Context, if helpful, is over granola.

Names redacted, because I know AI is shoved at us to solve every problem lately, but please don't ask it for fermenting (or possibly any cooking) advice!

(the data tab is actually a bit more useful, if less sexy than the map)
(yes, I'm taking it as read that maps of ferment origins are sexy)

I do love me some data - here's a map of over 600 traditional ferments across the world bokulich-lab.github.io/FermDB/#map

My main concern here, though, would be keeping everything submerged below the brine. This becomes slightly less important once it's all fermented, but if you keep it for a while you'll get off-flavours from yeasts (often called 'kahm') on anything exposed (though underneath it's usually fine)

I wouldn't personally go for a perpetual ferment - the reason being that you get different microbes emerging at different stages of fermentation (the early-fermentation ones can't take the acidity of late-fermentation) and so new veg wouldn't get the full process.

Thank you very much Franz! 😁

Looks like my book is discounted at the moment (<£15) www.hotukdeals.com/deals/of-cab...

I made something silly with some juniper beer I fermented because I think the little berries look like comets (🔊)

Very happy to have made some kimchi which got complements from our South Korean houseguest.

Standing on the shoulders of @jamesreadwrites.bsky.social and his fab book.

Thanks very much Justin, and great work on your clearly impressive batch! Spreading the good word of home-made kimchi one jar at a time...

Here is a small part of said soy sauce

‘Without time, there is no flavour’: a South Korean grand master on the art of the perfect soy sauce Ki Soon-do’s soy sauce has been served to Donald Trump and gained Unesco heritage protection. It is recognition that is 370 years in the making

So pleased to see trad soy sauce getting in-depth coverage from @koryodynasty.bsky.social (coincidentally the same morning I'm filtering some soy sauce I started 3 years ago) www.theguardian.com/world/2025/m...

Yes little mouse! Douze points.

Andy Serkis on the glockenspiel for Albania 👌