St Patrick's Day has become one of my favorite holidays because of it's focus on fermented food and drink. I'm not one for bars and drunken revelry, but corning my own beef has become a yearly ritual. Next year I might include brewing the beer, and incorporating other fermented foods.
As you look for websites on the internet that are not currently down, you might consider crockoftime.com.
Logbooks Latest Guide Recipes
If you want it to be! I think the additions would overpower Kewpie's subtleties but that wouldn't stop me from using it.
The ultimate umami sandwich spread: approximately 3 parts mayo, 1 part oyster sauce, and 1 part fermented hot sauce.
Hard to dispell racist people's belief that kimchi is "gross" because it's "buried in the ground". Before refrigeration it was packed into jars and set in a covered pit not dissimilar to a root cellar for the same reason: cooler temperatures in the summer, protection from frost in the winter.
I misread this as "sourdough curse" and it didn't change the meaning for me.
I grew up in a culture that put very little emphasis on passing down food & preservation knowledge due to wanting "better" for their children/grandkids. I had to rediscover everything on my own after those who could have taught me had passed away. I suspect this is a common American story.