BRITISH KIMCHI. 09/01/14
My British kimchi, or “Brit-chi”, uses red cabbage, watercress and pears.
INGREDIENTS METHOD

Makes approx 1.5kg/3.5lb

 

1 large or 2 small red cabbage

125g salt/4 ½ oz

4 garlic cloves

1 thumb ginger

1 bunch of spring onions

1 bunch of watercress

1 bunch of radishes

2 tbsp chilli flakes

2 tbsp fish sauce

1 pinch cayenne pepper

1 tsp shrimp paste

125g/4 ½ oz sugar

125g/4fl oz vinegar

 

Shred cabbage and place it in a large bowl or container. Sprinkle over the salt and pour over one litre of water. Soak overnight. The following morning, rinse the cabbage in fresh water and drain.

 

Place everything but the cabbage, sugar and vinegar in a food processor and blend until you have a coarse paste. Mix in the sugar and vinegar, then mix everything very well with your hands. Keep the kimchi in the same container, cover with cling film, then transfer somewhere dark and warm for five days to ferment, turning it with your hands every day. After five days, transfer to sterilised glass jars. Should last approximately two weeks. Eat as a snack, with Korean food and alongside any Asian rice dishes that need perking up.

MANGO CHUTNEY.
09/01/14
TURKISH-STYLE FERMENTED TURNIPS.
09/01/14
APRICOT JAM.
26/07/13
HOME-CURED BACON.
12/07/13
BLOOD ORANGE CURD.
18/03/13
RHUBARB AND GINGER PICKLE.
04/03/13
BRITISH KIMCHI. 09/01/14
My British kimchi, or “Brit-chi”, uses red cabbage, watercress and pears.
INGREDIENTS

Makes approx 1.5kg/3.5lb

 

1 large or 2 small red cabbage

125g salt/4 ½ oz

4 garlic cloves

1 thumb ginger

1 bunch of spring onions

1 bunch of watercress

1 bunch of radishes

2 tbsp chilli flakes

2 tbsp fish sauce

1 pinch cayenne pepper

1 tsp shrimp paste

125g/4 ½ oz sugar

125g/4fl oz vinegar

 

METHOD

Shred cabbage and place it in a large bowl or container. Sprinkle over the salt and pour over one litre of water. Soak overnight. The following morning, rinse the cabbage in fresh water and drain.

 

Place everything but the cabbage, sugar and vinegar in a food processor and blend until you have a coarse paste. Mix in the sugar and vinegar, then mix everything very well with your hands. Keep the kimchi in the same container, cover with cling film, then transfer somewhere dark and warm for five days to ferment, turning it with your hands every day. After five days, transfer to sterilised glass jars. Should last approximately two weeks. Eat as a snack, with Korean food and alongside any Asian rice dishes that need perking up.

MORE SPICE MIX & SAUCES
CARROT PICKLE. 09/01/14
This is a brilliant accompaniment for rice and curries. Read more
MANGO CHUTNEY. 09/01/14
My mango chutney is fresh and zingy, rather than sweet and cloying. Read more
TURKISH-STYLE FERMENTED TURNIPS. 09/01/14
It is typical to add a little beetroot to transform these boring coloured vegetables into a glorious vivid pink colour. These need to be left two weeks before eating in order for them to ferment. Read more
APRICOT JAM. 26/07/13
This is jam French-style so isn’t too set. The kernels add a lovely, slightly bitter, almond taste. Read more
HOME-CURED BACON. 12/07/13
Saltpetre is a preserving agent that kills bacteria, but it’s quite hard to find. Try convincing your butcher to give you some (you only need a tiny amount), or you can find it on the internet. Curing salt is a fine alternative, but follow the packet instructions as you will need less of it. You will also need a non-metallic container that fits in the fridge. Read more
BLOOD ORANGE CURD. 18/03/13
This is my seasonal alternative to the classic lemon curd. Spread on toast or use in a Victoria sponge. Read more
RHUBARB AND GINGER PICKLE. 04/03/13
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