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Showing posts from May, 2015

Spring Back, Fall Over?

It is spring in my part of the world, well today it is anyway, always a little doubtful in May in the U.K but I am making hay while the sun shines.
Actually I am making kimchi, the whole place stinks of cabbage!! 
Kimchi is a Korean spicy fermented cabbage used as a piquant side dish but can be incorporated into loads of different dishes. 
First you salt cabbage for 12 to 24 hours, then you can bottle it and hopefully the smell will be held captive by the jars.



I'm sort of using this recipe from Mr Momofuku, the funny and talented David Chang. His is here. I added a whole mooli/daikon radish, julienned and used dried chilli flakes instead of chilli powder as I have about a kilo of them hanging around. Bought them for £1 from the Indian spice shop.Bargain.

I used 3 by 700 gram pickle jars, and topped up the jars with extra brine made by dissolving 2 teaspoons of salt, a slug of light soy into 500 mls of water to cover the vegetables. You can use them after only a day or so but leaving t…