artisan and well fermented Korean Kimchi made in Brighton
I start my new blog for my new 'Kimchi' business which I have been preparing. I would like to make local, healthy Kimchi using good, fresh and seasonal ingredients as possible. My mission is simple! I am going to make my kimchi just like the one my mum has made for my family in Korea.
my first time ever to try Azuki bean sprouting in an old teapot
Have you ever tried to grow your own bean sprouting experiment? If you haven’t, I strongly recommend you to do it.
It’s dead easy!
All you need is an old tea pot and some dried beans such as soya beans, azuki beans, mungbeans etc…
Here, I have a shiny bright yellow teapot for my sprouting ‘farm’. I was lucky to find this in my local charity shop. I just paid £1 for it. A teapot works perfectly for sprouting. When you look after bean sprouts, you need to keep watering them so they do not become thirsty. Another key factor for bean sprouts is ‘no natural light’. Thus the teapot is the perfect facility for sprouting. All you need to do is
soak the beans in cold water over night
put them in an empty teapot
cover the teapot lid
water them and pour the water out after a couple of minutes each time
make sure water them at least 4 times a day
You can have them whenever you like and how much you like. That is a beauty of growing your own vegetables at home. I call bean sprouts vegetables, too!!
Tonight, I am having crunchy azuki bean sprouts for my salad. You don’t need to cook them at all. Just take as much as you wish to eat and just rinse them under clean water.
I am going to show you one of my kimchi recipes. I must say that it is not a very traditional recipe but it works deliciously!
In this recipe, there is an unusual ingredient which is a ‘tomato’. If you add a tomato into kimchi seasoning mixture, it makes kimchi colour rather nice, soft red and even makes kimchi taste ‘cool’. I have to explain this word ‘cool’ to you. In Korea, we have a ‘cool’ taste among many different tastes such as ‘sweet’, ‘spicy hot’, ‘salty’, ‘bitter’, ‘sour’ and ‘COOL’
Can you guess what COOL taste might be like?
It doesn’t mean that just food temperature is ‘cool’. We often say that “It’s cool.” while having hot broth such as ‘mae-un-tang(Korean spicy fish stew), ‘hong-hap-tang(mussel soup)’, ‘mi-erk-gook'(seaweed soup) or ‘kong-na-mool-gook(bean spout soup)’etc… But when you say, “it’s cool.” in Korean, it can be also for cold temperature food such as ‘dong-chi-mi'(Korean winter mooli water kimchi), ‘cold beer’ etc..
I think that when we say ‘COOL’ for food, it is generally for water/broth based food. I will say that it is not just a kind of tastes you can have in your mouth but also a kind of whole experience of eating/drinking food in our digestion system. I mean from our mouth to stomach! Ummm, I don’t think that it is easy to explain COOL TASTE literally. You have to TASTE Korean ‘COOL’ food and experience it!
Back to how to make kimchi!!!!
It’s all done now!
Once you put freshly made kimchi in a container, keep it in room temperature for one or two days depending on weather. (I normally keep it outside the fridge for two days in England. Here it is too cold for kimchi and me….)
it is quite essential for fermenting process of good kimchi.
Wild garlic leaf Kimchi made in April 2015, Brighton
This is a very unique and seasonal Kimchi I ever made in Brighton. This winter was quite cold so wild garlic leaves were out later in a forest, too. There are many exciting recipes using these wonderful, natural and seasonal ingredients. But today, I am just going to show you my own Wild garlic leaves Kimchi,here.
As you might guess, you can smell and taste quite strong garlic from this Kimchi. So only difference when I make this Kimchi is no garlic for making Kimchi mixing paste.
You also have to be a bit patient to eat this Kimchi. It might take a bit longer to get fermented due to its pungent taste.