good preserve – TIME FOR KIMCHI

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Korean fermented chilli sauce, ‘Gochoojang’

By: saykimchi September 4, 2016March 2, 2020

Weekly Newsfermentation, fermented chilli sauce, gochoojang, good bacteria, good preserve, homemade chilli sauce, Korean chilli sauce, Korean traditional fermenting method2 Comments

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…

Cherry tomato kimchi

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…

Korean Spring cabbage kimchi 얼갈이배추김치

My 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…

Kimchi made in Brighton

By: saykimchi May 1, 2015May 2, 2015

Kimchi made in BrightonBrighton Kimchi, fermentation, fermenting, good bacteria, good preserve, kimchi, Kimchi made in Brighton, Korean, Korean Kimchi, Korean traditional fermenting methodLeave a Comment

Do you like Kimchi? Would you like to learn how to make Kimchi? Why don’t you come along with me then? I would like to show you various kinds of Kimchi ‘made in Brighton’ and to share my experience of cooking Korean food using fresh and possibly seasonal ingredients.