December is the month of treats and sweets, so I thought I’d come up with a delicious dessert that can be prepared in advance and gives you a bit more than just a sugar hit. Chestnut flour is one of my latest discoveries, you ‘ve… Read more
All posts filed under “Autmun-Winter”
Black rice with warm winter greens, chestnuts & orange dressing
We are finally in December, I can’t believe it, what a speedy year this has been ! Are you as happy as I am for the holiday season to be within reach ? I am so looking forward to some time of relaxation and fun… Read more
A warming turmeric latte & How to keep your skin nourished throughout the winter
It’s cold in London town, this week we woke up to quite a few blankets of autumn fog-mystical and a bit spooky at the same time – proper Sherlock Holmes weather. Just the thought of it gives me such a chill that I instantly feel… Read more
Homemade Kimchi
I hope you all had a lovely first month of the year and are looking forward to getting closer to spring, without wishing time away, of course! This month’s post comes in two parts, the first part is a homemade Korean Kimchi, which kind of… Read more
Homemade Kimchi – makes 1 medium sized Kilner Jar
Organic ingredients:
1 small Chinese cabbage ( roughly chopped)
OR
4 small carrots (finely sliced)
4 medium sized turnips ( finely sliced)
Kimchi paste:
3 cloves of garlic (grated)
2 chilies, finely chopped ( remove seeds to control heat)
3 tablespoons of freshly grated ginger
1 tsp of sesame seeds ( optional)
750-1000ml brine ( mix 2 tbsp of sea salt with 750ml filtered water)
Method:
Mix salt and water in a bowl and set aside, then peel and very finely slice the carrots and turnips or if using cabbage, roughly chop, add to the salt water , making sure the vegetables are well covered in salt water and leave to soaks over night. A tip for slicing the carrots and turnips: You can get very fine stings rather than slices by using a peeler, it looks great and is super quick and easy.
Prepare the Kimchi paste by blending the garlic, ginger and chili together, put in a jar and store in the fridge until the next day.
The following day, drain the soaked vegetables, keeping the brine as you may need to add some at the end. Check the vegetables for taste, if they taste too salty, rinse with water once. Next mix the drained vegetables with the Kimchi paste, mix well to make sure the paste is well distributed.
Then take the Kilner jar and pack the vegetables tightly into the jar, one layer at a time, pressing down layer for layer. The brine will start rising slowly, keep on packing and pressing down the layers, leaving two inches at the top. It is important that the vegetables are covered with rising brine, so add some of the left over brine if needs be for the vegetables to be well covered.
Now place a glass of water on top of the vegetables to press them down, put the jar on a plate, as rising brine might spill over the top during the fermentation process. Cover with a towel and leave to ferment in a warm place for 5-7 days.
Check daily to see where the fermentation process is at, you will see bubbles rising, this is a sign that our little helping bacteria are hard at work. Press the glass down to release some of the air, which helps to speed up the process a little. Once the bubbles stop showing, usually after a week, close air tight and store in the fridge until serving.
Try with Irma’s gluten free summer rolls or watch out for next week’s chicken broth pho served with Kimchi…..
Bon Appetite !
Jerusalem artichoke soup with sweet potato & parsnip crisps
Happy Christmas everyone! I hope you are having a wonderful time ! I am finally at home in Germany, looking forward to a few days of fun with family and friends and most importantly some delicious food ! I already got to sample lots of… Read more
Quick figs & seed mix topped with coconut yogurt & cinnamon
Back at school, the weeks are whizzing by and we are in the full blow of autumn. Haven’t we been blessed with the most gorgeous days ? Now is the time to celebrate seasonal fruit and vegetables and the wealth of variety they bring to… Read more