Korean – TIME FOR KIMCHI

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Mooli Pickle

By: saykimchi April 22, 2017June 17, 2017

Kimchi made in Brightoncrunch pickle, dongchimi, fermentation, kimchi, Korean, Korean culture, Korean food, Korean mustard leaf, mooli pickle, nature, pickle, pink dongchimi, pink mooli pickle, veganLeave a Comment

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…

How to make Soy sauce in a traditional Korean method

By: saykimchi March 27, 2017March 2, 2020

Weekly Newsfeatured, fermentation, fermented soy bean block, how to make fermented soy sauce, Korean, Korean culture, Korean food, Korean soy sauce, traditional Korean soy sauceLeave a Comment

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…

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.