vegan – TIME FOR KIMCHI

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Watermelon kimchi

By: saykimchi June 20, 2017March 2, 2020

Kimchi made in Brightonedible part of watermelon, fermentation, fermenting, gut health, healthy life, kimchi, Korean culture, probiotics, quick kimchi, summer kimchi, time for Kimchi, vegan, vegan kimchi, watermelon, watermelon kimchiLeave a Comment

One of my favourite things to do in Summer is eating watermelon. On a hot sunny day, eating cool watermelon is so right according to my instinct! 🙂 So in summer, when you eat lots of watermelon, you will leave lots of watermelon skin, too which we normally throw it away either to a…

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…

homemade tofu and vegan kimchi

By: saykimchi November 23, 2015March 2, 2020

Weekly NewsBrighton Kimchi, fermentation, fermented Kimchi, homemade tofu, kimchi, kimchi and tofu, Kimchi made in Brighton, Korean Kimchi, organic tofu, vegan, vegan kimchi2 Comments

One of the ways to enjoy kimchi is to have kimchi with freshly made warm tofu. These two combination works really well. It is often popular menu in a Korean pub selling Korean traditional alcohol called ‘make-gerl-lee'(fermented rice based alcohol). These days I experiment to make my own version of organic tofu all…