 |
| Kimchi ingredients all lined up and ready for chop, chop, chopping! You can mix and match the root veg- I went for radish and orange and yellow carrots. |
As part of the recent House of Ferment installation at Borough Market, I was commissioned to make and photograph Kimchi, a Korean fermented pickle, according to the Vadasz Deli recipe (
http://vadaszdeli.co.uk/). Vadasz Deli is one of the newer traders at Borough Market, and sells a range of pickles and relishes. It's definitely worth a visit if your passing- my favourite is the fennel pickle, give it a try!
Kimchi, I discovered, is actually surprisingly simple to make- it involves a lot of chopping, mixing and fermenting, and that's about it. Below are the photographs I took of the process. I had a lot of fun with this one, and am looking forward to trying my creation (it's still fermenting), if a little terrified too....I'm pretty sure it's going to blow my head off, I was fairly generous with the Korean red pepper! For the full recipe, have a look here:
http://boroughmarket.org.uk/traditional-kimchi & here for more pictures, and step by step instructions
http://blog.boroughmarket.org.uk/?p=10187
 |
| Crush the garlic, ginger and Korean red pepper in a pestle and mortar |
 |
| Slice your root veggies nice 'n' fine. |
 |
| Salt the veggies- according to Nick Vadasz (brains behind Vadasz Deli) they should taste just a little too salty. |
 |
| Mix it all up...... |
 |
| It will look a tiny bit like some slightly terrifying science project at this stage... |
I have no idea what I'm going to do with the final Kimchi product (it's just about ready to eat!), but I am planning on testing out a few recipes with it which I will post on here, so stay tuned for them. Or if you have any great kimchi-related recipes yourselves that you can share with me please comment below!
 |
| If you can't be bothered with the hassle of making your own kimchi, this stuff is the real deal. |
No comments:
Post a Comment