James Read is obsessed with fermenting things. He's the founder of Kim Kong Kimchi, a company that's made tens of thousands of jars of kimchi distributed through hundreds of stores. His interest in living foods was born from developing 'zombie brains' from the florets of cauliflower kimchi for a Halloween pop-up restaurant. Kim Kong Kimchi has given James the opportunity to build his own walk-in remotely-monitored fermentarium, write an array of fizz-related spreadsheets and address audiences from London's Chinatown to Copenhagen on the wonders of fermented foods. James has also recently been appointed Chief Trading Officer of the UK Fermenters Guild. Writing Of Cabbages and Kimchi brought together James' love of food, science and stories, and allowed him to indulge himself in reading research papers on microbiota, hunting out ingredient origin myths and running A/B tests on fermenting pineapple cores.