Sweet Fermented Rice


MKMCA: Make Khao Mak Cool Again

“It’s true that the process of making the starter is complex, but when does that kind of difficulty ever keep the cool kids from dusting up old-school foods, barrel-aging them, and selling them in modern, attractive packaging? I blame it on khao mak’s marketing and publicity teams—who should be fired—for not being able to figure out how to rebrand it or to shed its image as an “old people’s snack.”

The Epestle’s latest installment on sweet fermented rice plus a recipe is published. (This one for paid subscribers only.)

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