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is a journalist and culinary superintendent at sialababamak.pl. Monika likes to bring words, flavours and people together. She helps foreigners learn about Poland from the tastiest side. She also creates culinary spectacles in which she encourages participants to eat leftovers, breathe in the smells of the basement, and sprinkle food with golden dust.

Craft production is cheap and the regular consumption of fermented products seems to have enormous health benefits.

Kombucha

Kombucha, which can be bought in nearly every New York bar or corner shop, is now becoming more available in Poland. It is young vinegar obtained from sweetened fermented tea, wonderfully refreshing and good for our health. You can brew it yourself by adding SCOBY (a symbiotic culture of bacteria and yeast) to sugared tea. The best idea is to

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Monika Kucia:

is a journalist and culinary superintendent at sialababamak.pl. Monika likes to bring words, flavours and people together. She helps foreigners learn about Poland from the tastiest side. She also creates culinary spectacles in which she encourages participants to eat leftovers, breathe in the smells of the basement, and sprinkle food with golden dust.

Translation: Joanna Mąkowska

Publish date: 18.09.2020

Also read:

dr Ryan Bromley:

is a food and drink industry maverick with fingers in many sauce pans – once a chef, always a chef. A scholar of the chemical senses and a curator of food in art, he is passionate about craft spirits, soul food and soulful living.

Food without sourness would be like a sunset without the colour red. Without utilizing the sourness of acids, there can be no balance between the primary flavours of sour, sweet, bitter, salty and umami. Sourness cuts through the heaviness of a dish, making flavours sparkle, cleansing the palate and refreshing the soul.

One of the most common ways to add sourness to a dish is by adding vinegar. Despite its critical role in cuisine, people seem to care very little about the quality of their vinegar. The good news is that making your own vinegar, one of the most ancient traditions of gastronomes, is almost effortless and practically free.

Kombucha

Also read:

The Power of Sour

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