Down the kimchi rabbit hole

I’ve just spent a huge chunk of my afternoon going down a rabbit hole chasing the science of probiotics and fermented foods in general and kimchi in particular — all for the sake of an article I’m editing for (coming soon). There are lot of reasons I do that job, but my favourite is being “forced” to delve into subjects I would probably never otherwise tackle, or not with such care…and not with the direct involvement of experts. It’s like a free education. All I have to do is show up!