Of Cabbages and Kimchi: A Practical Guide to the World of Fermented Food

£9.9
FREE Shipping

Of Cabbages and Kimchi: A Practical Guide to the World of Fermented Food

Of Cabbages and Kimchi: A Practical Guide to the World of Fermented Food

RRP: £99
Price: £9.9
£9.9 FREE Shipping

In stock

We accept the following payment methods

Description

In the meantime, I will start my kimchi posts with a somewhat unconventional Kimchi that my mother-in-law will probably never make – Green Cabbage Kimchi. We love this beginner-friendly kimchi recipe! So, if you’ve been considering making your own kimchi, now is the perfect time to give it a go! Trust us, it’s easy, especially with our easy-to-follow recipe and helpful tips. What is Kimchi? Combine the ginger, garlic, reserved spring onion whites, miso, sugar and gochugaru in a food processor, and pulse until you have a paste a little looser than peanut butter. You may need to add a little water.

Kimchi can be made with different cabbages or other vegetables. It is the popular baechu kimchi that must use Napa cabbage which gives it its distinctive taste and texture.

Sign up to our email newsletter

Keep the kimchi out at room temperature for a few hours or overnight before storing it in the fridge. You can start eating yangbaechu kimchi right away, but it’ll taste better over a couple of weeks in the fridge. Because it’s lightly seasoned, it’s best consumed within 3 to 4 weeks. James Read is on a mission to smuggle bacteria into our kitchens. In Of Cabbages & Kimchi, he takes the ten greatest ‘living’ ferments – fermented foods that are neither cooked nor pasteurized – and places them under the microscope, before cooking with them in all their delicious versatility. Spicy kimchi: Increase the gochugaru in the recipe or use gochugaru that’s labeled medium or hot to make your batch. You can taste the chili paste as you are making it to see if it is spicy.

Vegetarian or Vegan kimchi: Leave out the fish sauce and add 1 to 2 tablespoons of white or red miso paste to the chili powder mixture before massaging it into the cabbage. In true Korean style, kimchi is a very versatile dish. Because this dish has been eaten widely in Korea for many centuries, many generations of Koreans have had to improvise ingredients for this popular side dish. Napa cabbage is much stringier than regular green cabbage and therefore is more suited to the lactic acid fermentation process in making kimchi. Green cabbage has a much higher water content than what Napa cabbage has. Napa cabbage, however, has more fiber than green cabbage.Wear plastic gloves (or your hand will be smelling of kimchi all day) and mix everything together really well. Mix things lightly – trying not to damage the vegetables. Add Kimchi to stew. The addition of Kimchi in stew not only lends a lovely spicy flavor but also ups the nutritional value of your stew.

While Korean red chili pepper powder (gochugaru, 고추가루) is indispensable for authentic kimchi, this yangbaechu kimchi is a good kimchi for you to experiment with other types of chili pepper powder available to you. Some readers have reported a success with their substitution. Also, if your chili pepper powder is extremely spicy, puree some red bell pepper (or mild fresh red chili peppers) with a little bit of water and mix it with your chili pepper powder. It’ll give the kimchi a bit more red color and flavor.Unlike napa cabbage (baechu, 배추), you don’t need to salt green cabbage for very long. All you need is about an hour or two to soften the cabbage and bring out the flavors. The salting time varies depending on the cabbage and the salt. Salting the green cabbage Who’s the author? James Read is a man obsessed with fermenting things. After experimenting with cauliflower kimchi to make the perfect ‘zombie brains’ for a Halloween pop-up restaurant, James grew curious about the world of fermentation and living foods. He went on to found Kim Kong Kimchi, selling tens of thousands of jars of kimchi distributed through hundreds of stores in the UK. He was recently been appointed Chief Trading Officer of the UK Fermenters Guild. I recently (9/27/2018) made this kimchi with my sister and we increased the spicy level by using 3 (instead of 2) fresh red chili pepper and 4 Tbs (instead of 3) red chili powder. And it turned out wonderful!



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

Delivery & Returns

Fruugo

Address: UK
All products: Visit Fruugo Shop