Korean Deli & Grocery in Brighton
In general, eating raw vegetables are supposed to be good for your health. Less cook with heat, better for your health. In that context, have you eaten asparagus raw? Yes, I have now. In my new favourite version, asparagus kimchi! My usual favourite way of eating asparagus was just par boiling them and eat them…
Read MoreI am delighted to present this kimchi to you. It’s pink mooli kimchi called, ‘Dongchimi’. I am aware that I had a post of ‘Dongchimi’ before but this is slightly different in colour, ‘pink’ water base in kimchi. This kimchi is made with Korean mustard leaves. While it has been fermented over 2 weeks, it…
Read MoreThis is a bowl of 6 months old kimchi kept in an air tight container in my utility room. I made this lot of kimchi early Feb this year and left the kimchi in the air tight container outside the fridge. I wanted to experiment with how long my kimchi could survive(?) in room temperature…
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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…
Read MoreIn 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…
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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…
Read MoreMy friend who lives near New Malden came to visit me yesterday. She brought me a fresh bunch of Korean spring cabbage from a Korean shop in New Malden. Korean Spring cabbage is called ‘Erl-ga-ri’ and it is perfect for making a quick kimchi. When I finish making a tub of kimchi, I feel that…
Read MoreWild 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…
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TIME FOR KIMCHI 