Fermented Friday – CUCUMBER KIMCHI

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Happy Friyay! This is one of my favorite fermented recipes! Fresh and spicy like hell. Not for the faint hearted. It takes 2-3 days to ferment and you start by mixing salt and cucumber for 10-12 hours.
You need the following and a bit of patience:

CUCUMBER KIMCHI

1 kilner jar
Ingredients:
– 2 cucumbers
– 2 tablespoons sea salt
– 100 gram spring union
– 15g grated ginger
– 4 grated garlic cloves
– 1 tablespoon of chili flakes
– 2 tablespoons toasted sesame seed oil
– peel from 1 lime

If you want to know what fermenting tools I use and love you can find them all on my Amazon pager here.

Italian Korean & Vegan – Healthy eats in London


I had an early Voice-Over job in Farringdon yesterday and when I was done at around 10 a clock I decided to walk to Shoreditch just for fun and to explore London a bit more on foot. Something I normally never have time for.
I came across areas I had never seen before. So much to explore even after 25 years as a Londoner.
Right in the middle of Brick Lane (famous for its curry houses and bagels) I stumbled on the most fantastic vegan cafe specializing in Italian and Korean cuisine in the most wonderful mix! Kimchi with everything! My kind of place.
I had a generous portion of hemp hotdogs with rice and 2 types of kimchi and home-made vegan parmesan. It was so delicious!
I’m already planning what I’m having next time it is a toss-up between  Kimchi lasagna or Kimchi tortollini..
The Italian chef Marco was cooking and making me feel very welcome at the same time. VEGAN YES is a happy place filled with glorious.


Vegan Yes is 64 Brick Lane.

X L

How to make Kimchi Video

Kimchi

Hot, spicy and salty the Korean traditional fermented cabbage dish Kimchi is a delicious and super nutritious!
This is how you make it at home:

Kimchi:
1 Chinese cabbage
1 mooli radish or 4 red ones
1 turnip
2 carrots
50g ginger root
5 garlic cloves
6 chillies
1 tsp chilli powder
1 tsp cinnamon
optional: seaweed, fish sauce

XX Lisa