Archives for category: Preserving

IMG_20170904_121123.jpgIt’s a bit terrifying beneath the skies controlled by Rocket Man and Barking Dog, when you know a misunderstanding or miscalculation, based on rabid ego or hungry id and advanced technological war toys, could render apocalypse for a terrible number of people.

And speaking of people, so many of us around the world have developed a fantastic love for Kimchi, food of the lands of Rocket Man – a salty, sour, umami, often fishy and spicy pickle that opens the taste buds and the heart– not that the germ-phobic Barking Dog would ever try a food so microbially rich.

It was with a personal prayer for understanding and peace that I experimented making Aubergine Kimchi in August. Aubergines were 39p a piece at a local supermarket, which felt unbelievably cheap for our neck of the woods. I’d been interested in the method for Ukrainian Sour Aubergines in Olia Hercules’s  Mamushka. Instead of beginning to ferment aubergines from raw, as do many American and British recipes, Read the rest of this entry »

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Through all these years fermenting vegetables, I have often wondered why there is so little a tradition of this kind of food preservation in Britain.  Did the prevalence of beer easily make malt vinegar available for vinegar pickling? Perhaps the relatively mild winters meant less of a hunger gap than in colder climes eastward? Maybe the early entrance of rural workers into a wage economy cause an earlier loss of indigenous food traditions? Might there be foodways left to be discovered? I’d like to believe this last, but I don’t have an answer.

I scour old cookbooks and find not much– perhaps an occasional mention of making fizzy drinks with “yeast” (which of course could so easily be wild rather than derived from baking and wine making)  — elderflower champagne, for example, or bottled drinks of burdock and dandelion, or nettle.  But these are sugar ferments, and different from preserving in brine with bioactive bacteria– i.e. sauerkraut, kimchi, cucumber pickles. Somewhere in Hannah Glasse I once read a reference to wedges of cabbage in salt brine– but that didn’t feel like a common cultural practice.

It was a thrill when I learned about Beetroot Stout, a delicious, nourishing, medicinal vegetable-based cocktail.  When I queried Glyn Hughes of the incredible site The Foods of England Project, he responded  that the only thing  that came to mind for him was  Potato Cheese (to England– only hypothetically– via Germany):

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http://www.foodsofengland.co.uk/potatocheese.htm/ Bath Chronicle and Weekly Gazette – Thursday 19 July 1855

The immediate association was with Kishk, a Middle Eastern cultured milk and bulgur wheat ferment, Read the rest of this entry »

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Not the prettiest pictures; actually they are so unappealing to look at, I take a certain contrarian pleasure posting them on a food blog where there’s the expectation that food needs to be beautiful.  (The reality is ferments often lose a lot of their initial vivid colour.)

Even if visually not so lovely, fermented Snippled Beans are an easy and delicious side dish. Read the rest of this entry »

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A fun perk of blogging is requesting books I know I’m going to love, like Kimchi: Essential Recipes of the Korean Kitchen.  Authors Im Kee Sun, Im Boo Mee Ja, Lim Byung-Soon and Lim Byung-Hi are a family of Korean women living in Stockholm where they run a much loved restaurant called Arirang.  Short of dining there -though looking at photos in their book, how you’ll wish to! – you can buy this fantastic guide and create your own tantalising Kimchi, to eat as umami accompaniments or integrated into seasonal dishes including soups, pancakes, dumplings, cocktails (!) and more.

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On the growing popularity of fermenting in Britain, seasonal eating, working with gluts and waste, and a new approach to Piccalilli using a technique learned from making kimchi… Read the rest of this entry »

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Is it a dip? A pate? Not sure, but three times I’ve found myself bringing spreads made of pumpkin seeds, onion, fresh coriander and pickled jalapeños to parties.  Originally I read a version of Sikil Pak, a Mayan Yucateco dish, interpreted in an extravagantly chef-like way (orange zest, really?) on Tasting Table, and have sought since to backtrack to something more simple to learn about what it could be.

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Fermented Preserved Lemons: delicious in dressings; refreshing in drinks. Tart, salty, bitter, tangy, matured in lemon juice and sea salt, Preserved Lemons are a great larder item for the lacto-fermenting cook.  I made a batch several months ago, and they’ve really come into their own. I’ve been playing with them a bit, and getting obsessed with their bold brightness– or is it a bright boldness?–how they refuse to be denied presence, they refuse not to shine. Read the rest of this entry »

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I’m feeling happy for the emergence on the food scene of Olia Hercules. I saw this film a while back and felt really thrilled to be learning from someone so deeply rooted in her own food traditions (and she’s deliberate on that plural) yet gifted with such a light and beautiful cook’s touch. That Ukrainian Green Borsht of hers is of course a much more vivacious cousin to my prosaic Schav.

Today in the Guardian is an excerpt from her new book Mamushka. I want it! Want want want! Because I know I’m going to be bowled over with inspiration, just as I was simply from reading about the way she uses fermented herbs in her lovely and simple soup.  Make sure to check out the link.

Her version uses dill, parsley, sorrel, celery, and spring onions. Read the rest of this entry »

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La la la la la la la LA LAAAAAAAAAH.  La la la la la la la.  LA.  LA.  LAAAAAAHHHHHHH.

Sing along with me, the Rhubarb Kimchi Song.  As Plum Kimchi heralded autumn, Rhubarb Kimchi will greet the spring. La La lalalalalalahhhh.

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Oranges: a fermented chipotle salsa; a sour pickle with fenugreek and mustard; a scrap vinegar beauty cure; and dried orange peels for many uses…

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