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cucumber kimchi

By: saykimchi June 10, 2015June 19, 2015

Kimchi made in BrightonBrighton and Hove, Brighton Kimchi, chilli kimchi, cucumber kimchi, fermentation, fermented Kimchi, fermenting, grow your own vegetables, how to make kimchi, kimchi, oee sobaki, summer kimchi2 Comments

It was quite windy in Brighton today but equally sunny, too. When it is a bit summery, I crab for ‘cucumber kimchi’ called ‘oee saboki’ in Korean which is one of the summer kimchi. Nowadays you might buy cucumbers any time of a year in a super market but in fact, cucumbers are summer vegetables.…

Wild garlic leaf Kimchi 산마늘김치

By: saykimchi May 2, 2015May 2, 2015

Kimchi made in BrightonBrighton, brighton forest , Brighton Kimchi, fermenting, good bacteria, kimchi, Kimchi made in Brighton, Korean, Korean Kimchi, Korean traditional fermenting method, time for Kimchi, wild garlic leaf, wild garlic leaf kimchi3 Comments

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…

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.