Fermentations

Fermentations

By
Freddie Janssen
Contains
6 recipes
Published by
Hardie Grant Books
ISBN
9781784880330

I used to be intimidated by fermenting. I thought it was a really technical process, and that I would need to buy lots of expensive equipment.

You don’t.

Essentially, you put things in a jar, add some salt or water, push the air out and – ta-da! – you have made your own sauerkraut or kimchi. And it’s super healthy for you, so eating these things make you a very good person!

Kimchi

I remember the first ever time that I ate kimchi. It was on a flight to Sydney via Seoul, and it was served by the airline along with bibimbap, a classic Korean rice dish. My mind was blown; I’d never tasted anything like it: sweet, salty, sour, zingy, spicy – amazingness. I started experimenting with my own kimchi, looking to the Momofuku cookbook for inspiration from their signature Napa cabbage kimchi recipe.

For those that ask me what kimchi is, my answer tends to be ‘It’s like a Korean sauerkraut’. Really, it’s a dish of fermented vegetables, and the most common version is with Napa cabbage. But you can really kimchi anything – Brussels sprout tops, radishes, kale, pear – just follow the seasons and experiment until you find your favourite combination.

You can eat kimchi straight from the jar or as a side dish, or use it as a cooking ingredient for things like F.A.T Kimchi Hot Sauce, Kimchi Butter, Kimchi Hollandaise and Kimchi & Stilton Grilled Sandwiches.

Recipes in this Chapter

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