I must have been possessed by the fermenting witch when I decided to spend the day submerging my hands in mounds of veggies. With latex gloves in place, I dived in and this is what I ended up with:
I was first beckoned by the Korean chap perched on the shelf hanging onto some napa cabbage and gochugaru. I managed to prise the goods from his clutch and looked around the kitchen to find something interesting to add. My eyes fell on the lovely pears in my fruit bowl and so I got busy.
Vegan Pear Kimchi
- 2 large heads of Napa cabbage, thinly sliced
- 2 large bunches of spring onions, thinly sliced
- Minced garlic according to your taste. I added 1/2 a head.
- 2 tablespoons grated fresh ginger
- Gochugaru (Korean red pepper flakes) to taste. I added 1 tablespoon
- 4 pears, cubed.
- 2% sea salt
Mix up all ingredients into a bowl. Add 2% of the weight of the veggies and pears in salt. Massage until you have a good pool of liquid. I used very firm pears so that they would not get mashed up. They stayed nice and solid. Place in fermenting vessel and ensure that there is enough liquid to cover the contents. Weigh down if necessary. Leave to ferment at room temperature out of direct sunlight. I like to ferment for about 1 to 2 weeks but this is entirely up to you. When ready, bottle and place in fridge and ENJOY!
I am not a great fan of traditional sauerkraut, so I make my own version which I call Cultured Veggies. It is a mix of cabbage, carrots, turnips or radishes, garlic, chilli and ginger. It is scrumptious and you will find the recipe here!
I have a very multicultural kitchen and so I guess if I have a Korean in my kitchen then I must also have a Mexican. Been dying to try a fermented salsa. Why? Apart from the fact that I like everything fermented, I thought that an extra zing with bit of a fizz would compliment salsa very nicely.
- About 500 grams of cherry tomatoes or similar, halved or quartered.
- A bunch of spring onions, sliced
- 1/4 cup coriander (cilantro), stalks removed
- Juice of 2 limes
- 1 small green pepper cut into chunks
- Garlic to taste. I used 2 cloves
- 1/2 tablespoon salt
Mix everything together. Place in fermenting vessel and ensure there is enough liquid to cover the salsa. Ferment for about 5 days or until you like the taste and fizz achieved. Bottle and refrigerate when ready. Grab your pack of nachos, slice an avo and add some sour cream. Yum Yum Yum.
There are so many different types of relish that one can make. So, why did I choose corn? Well, the fact that I had some fresh corn in the fridge, may just have swayed my decision. I like to use what I have readily available in My Cultured Kitchen. I find immense pleasure in pottering in my kitchen but it always has to be simple, otherwise, I lose interest very quickly. Fermenting is easy, we can use what we can find in the kitchen or garden, I mean anything can be fermented, can’t it? I also find it very therapeutic. Sorry, I got distracted, that happens a lot. Back to relish.
Fermented Corn Relish
- 2 cups of fresh corn kernels. You could use frozen if you cannot get hold of fresh
- 1 small onion, diced
- 1 small red pepper, chopped
- 2 cloves of garlic, minced
- Gochugaru to taste, if you like it spicy add more. I added 1 teaspoon.
- Filtered water at room temperature.
Mix everything together except the water and gently massage, just to slightly soften the kernels. Place in your fermenting vessel and pack down. Pour the water over the top, ensuring that the veggies are completely submerged. Use a weight if necessary. Ferment at room temperature for about 5 days or longer. Bottle and place in fridge. Hmmm, now what should we eat together with the relish? The world is your oyster, use your imagination. I reckon that it will go with just about anything.
So, now I am waiting to taste all of the healthy goodness that has been produced in my kitchen and has come from my garden. A lot of it will go back to my garden into the compost heap in the form of skins, peels etc. My very own circle of life right here in my home.
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