Korean fermented chilli sauce, ‘Gochoojang’

I think that we have three main sauces in Korean culinary history: soy sauce(Ghanjang), soy bean paste sauce(Deonjang) and chilli sauce(Gochoojang). They are all made through fermentation. One of the things on my ‘to-do’ list before I die is that I make these three sauces all by myself. Now at least I have made one…

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healthy choice commitment by B&H council

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…

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How to make homemade tofu

    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…

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homemade tofu and vegan kimchi

    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…

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