Huffpost Food

Rotting Food At David Chang's Momofuku Is 'Microbial Terroir'

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Microbes equal flavor." Words to live by, especially if your life is David Chang's. The Momofuku/Ssäm Bar/Ko/Má Pêche chef a couple of years ago turned a 200-square-foot room into a culinary lab where he's currently exploring "microbial terroir" by pickling, curing and fermenting whatever he can get his hands on.

Read the whole story at Los Angeles Times

 
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