Kim Chi Wim Chi

I've read lots of bereavement pamphlets which mention the many stages of bereavement you go through when someone you love dies. But none of them mention the fermenting/pickling/conserving stage which i seem to be in right now. In the last 2 weeks i have made kombucha, preserved lemon, pickled cauliflower, pickled aubergine, a ginger bug, fermented chilpote chilli sauce and kim chi. I'm hooked.

My first attempt at making Kim Chi early this week was pretty sub par (not edgy enough) but tonight, thanks to some annoying American guy showing me the way on youtube, i think i have got the hang of it. I adapted his recipe to create a couple of my own experimental kim chi blends and they taste pretty dam raucous. OTT is the best though with this kind of thing i'm thinking

HEN KIM CHI BASIC RECIPE

- Blitz Ginger, Garlic and Apple

- Add Salt

- Add fishy stuff like dashi powder, fish sauce etc

- Add Sugar

- Mix with LOADS of Chilli Flakes to make a paste

- Add random stuff like coriander and sesame seeds

- Add a tiny bit of water or juice until right consistency

- Mix paste with hands into chosen vegetables

- Tightly squeeze it into a jar leaving a little gap at top, seal lid

- Leave room temperature for 2-6 days. Opening lid at least once a day to burp it

- Transfer to fridge for 1-3 weeks

- Eat when it tastes funky enough for you 

CARROT, BEETROOT STEMS, CAULIFLOWER LEAFS, CUCUMBER AND APPLE KIM CHI

ASPARAGUS, STIR FRY MIX AND CAULIFLOWER KIM CHI

I look forward to trying them when they nice and fermented in the new year !