Category: Kimchi made in Brighton
information and experience of making Korean Kimchi in Brighton
information and experience of making Korean Kimchi in Brighton
This is kimchi made without chilli powder. Its main ingredient is radish. When you think of eating radish, you may think of the red bit only. Many people were surprised to see me use whole lot of radish including green leaves when I showed how to make kimchi in my workshop. Yes, you can eat green bits of radish of course! They are a good source of vitamin, too.
I have made radish water kimchi without chilli powder. However, you can see this kimchi in red, can’t you? It is a beautiful natural reddish colour from red radish naturally. Instead, you can see radish is rather pale now. It is made two days ago and it is ready to eat! It’s summer so kimchi is fermented quicker even it is kept in the fridge. When I had some of this kimchi for supper tonight, I couldn’t stop eating this kimchi. Of course you eat kimchi water, too! It’s cool and almost like sparkling water. It is said that good fermented kimchi has about ph 4.5 which is similar to some natural sparkling water. (The pH of Highland Spring sparkling water is between pH4 and 5 due to the addition of carbon dioxide to make it sparkle.ph in natural sparkling water) Especially, this radish water kimchi is so good for somebody who can’t eat chilli at all.
I am glad to say that Time For Kimchi, my small business, has been issued ‘healthy choice commitment’ by Brighton and Hove City Council in May 2016. My kimchi is free from SUGAR, GLUTEN and SUITABLE FOR VEGAN. As you might know that kimchi has full of probiotic goodness if you eat it within 3-4weeks of made date. However, if you keep kimchi in suitable conditions, you may enjoy it with best goodness for longer!
It’s good be back to my blog. I’ve got to work a bit harder for updating articles here!
Here I have a new kimchi which was made recently. I had a box of cherry tomatoes from a wholesale market and enjoyed eating them as they were. And then suddenly I had an idea of making them into kimchi. Why not?
I made simple kimchi seasoning mixture for my new invention. The result was quite satisfying. It is refreshing!
I was pleased to see a good result of my new kimchi addition. In fact, you can make kimchi with so many different types of vegetables and fruit. That is a beauty of making kimchi, I think!
These days I make my own homemade tofu using my Korean style juicer which uses a heavy pressing screw instead of a blade. It helps my tofu making process a lot easier.
Before grinding soaked soybeans into a juicer, drain all the water from a soaking bowl. Then add fresh water to grind the soybeans. You may need double the quantity of water to soybeans.
Do you like persimmons? In Korea, persimmons are one of the autumn fruits and there are different stages and ways of eating them.
When it is quite hard, it is lovely to be enjoyed as just a kind of apple. I mean you can just cut them into small pieces and enjoy crispness of the fruit.
Another way to enjoy persimmons is to wait until they become really soft. All you need to do is just to buy a few hard persimmons and leave them on a tray in a kitchen until they become soft like almost jelly. In Korea, of course you don’t need to do this at home. You can buy soft jelly like persimmons in a fruit shop, ready to eat!
There is another way to eat persimmons. It is winter sun dried persimmons. When you hear a word ‘sun dried’, you might normally imagine strong glowing sun shine only. However, Korean winter sun dried persimmons are a bit different. They are dried over late autumn till winter under the traditional roof with wintery sunshine and cold wind. Good dried persimmons should have fine, white sugary dust on surfaces and taste a bit like dried apricots. But I must say that it is nothing like anything else! drying persimmons in a traditional way
A few days ago, I went a fruit&veg wholesaler to buy some ingredients for kimchi and found a box of persimmons. I just loved the colour of them and bought a box for home. But when I came home, I realised that I bought too many of them at once. Yes, I know I sometimes I buy things with impulse. -.-
Then I just remembered that I saw somebody making kimchi with persimmons in a Korean TV programme. That was how my persimmon kimchi was created in my kitchen. It is a variation of a traditional mollie kimchi called ‘KAK-TU-GI’. You need to cut moolies and persimmons into cube shapes to make this kimchi.
Yum… when I tried this kimchi, I must say that I was very picky to choose a persimmon cube. They are sweet but very good company for moolie, too. One persimmon cube, one more persimmon cube and one moolie cube were just perfect combination.
This is one of the winter kimchi made with Korean mollie. a photo of Korean mollie
Korean moolies looks rounder and shorter than ones you might see in an Asian shop in the UK. We have a saying about mollies and here it is.
If you eat a winter moolie and don’t burp, it would be as good as eating ginseng.
It means winters moolies has many beneficial properties for our body. One of the famous benefits is that it is good for helping digestion. When you have a bloated stomach, try moolie. You will notice it is really helping.
This kimchi called ‘dong-chee-mee’ is mainly made of moolies. It is kimchi but does not contain chilli powder which is a kind of symbol for Korean kimchi. In fact, we have numbers of kimchi without hot, red chilli powder in Korea.
This kimchi is a good companion when you eat steamed sweet potato in one of the long, dark winter night.
One of the ways to enjoy kimchi is to have kimchi with freshly made warm tofu. These two combination works really well. It is often popular menu in a Korean pub selling Korean traditional alcohol called ‘make-gerl-lee'(fermented rice based alcohol).
These days I experiment to make my own version of organic tofu all by myself. And this tofu is made today in my kitchen. It is a little bit more corse than the one you might see in a shop but it is certainly sure to have more of original soy bean’s nutty flavour and taste.
I have been also experimenting vegan kimchi as well. Traditionally kimchi is well made with some fish sauces (Korean anchovy sauce, shrimp sauce etc…) which make kimchi is not suitable for vegan. However, there are some recipes which do not use any of fish sauces in Korean traditional kimchi. So I have developed my recipe for VEGAN FRIENDLY KIMCHI using Korean soy sauce to season instead of fish sauce.
I must say that my vegan kimchi was proved and enjoyed by one of my vegan friend as well as other non-vegan friends.
In Korea, we eat lots of different types of vegetables. They are not only farmed vegetables but also foraged in a wild environment such as mountains or country sides. Thus many different ways of eating vegetables have been evolved in Korea. One of the ways to eat vegetables in Korea is ‘blanching them and drying them’ for keeping over winter time as Korean winter is severely cold. These vegetables are called ‘name’ in general.
In olden days, as you all can imagine that we did not have a high tech to grow vegetables in winter, which means people in Korea had to develop some ideas of supplying vegetables in winter. Kimchi was also one of the good source of the winter vegetable supply to people in Korea traditionally.
In my first time, I tried to make my own ‘namul’ this summer. I had some Korean mollies from a Korean supermarket which had green top bits together. This part of greens are made into a kind of ‘namul’ called ‘siren’ which has full of vitamin C. Traditionally, it is made over winter time in Korea after ‘Kimjang’ season. But I had made this ‘namul’ in summer when it was sunny. I think it was still good taste!
You have to soak dried namul before cooking and boil them with lowest heat for at least 40minutes before seasoning. I normally season name with Korean soy sauce, bean paste called ‘deon-jang’ and wild sesame powder.
In this photo of ‘namul dish’, I made 7 different types all together. They were made with wild fern shoots(go-sa-ri), dried mooli(moo-map-rang-ee), wild Chee namul, dried courgette(hauberk-namul), and dried mooli green(si-re-gi).
Have you ever seen wild sesame plant?
more information about wild sesame –> https://en.wikipedia.org/wiki/Perilla
It is called ‘wild sesame’ in Korean but actually it is not a wildly grown plant.
It is widely cultivated in Korea and it is a very popular herb used in many different ways.
I say it is a kind of Korean herb but in fact it is used like a vegetable in Korea.
In English it is sometimes called ‘Korean mint’ or ‘perillar leaves’.
Its leaf has very strong and very unique fragrant.
Their seeds are made into lovely nutty oil, which is cold pressed oil.
If you have a chance to taste this wild sesame oil, you would agree that it is superior to ordinary sesame oil.
At least in my opinion!!
This summer I am growing them in my back garden, too.
Whenever I smell these plants, the fragrant of the leaves take me to Korea…
And this morning, I felt quite energetic so I tried to make one of my favourite food, ‘wild sesame kimchi’ which I never tried to make before.
It is a very quick kimchi.
I made it this morning and I had some for my supper with some brown rice soup. Yum!
Here is a short clip of how to make wild sesame kimchi.
Please click my Facebook link to watch a video clip. (I could not work out how to upload the video clip directly here yet. Sorry!)