Korean Deli & Grocery in Brighton
In my back garden, I have abundant Korean mustard leaves. I think they like English mild winter climate so they are good at surviving throughout the winter in my garden. In my last post, I showed you how to make ‘pink’ dongchimi using Korean mustard leaves. I made this mooli pickle with Korean mustard leaves…
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I finally made my soy sauce using a traditional Korean method yesterday. My mum sent a fermented bean block from Korea and I was eager to make ‘homemade’ soy sauce for the first time. It’s so simple to make as long as you have the right ingredients, such as a well fermented soybean block called ‘Mejoo’ and…
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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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…
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TIME FOR KIMCHI 