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:
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.
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.