Archives for posts with tag: Plum Kimchi

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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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Making Kimchi Latkes from a great new book — a review and lots of inspiration.

When my review copy of Fermented Vegetables arrived from the publishers, I felt upon first leaf-through an energising surge of creativity. From my own larder and imagination, I dressed a salad of grated swede and carrots in a Plum Kimchi vinaigrette.

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threw some RubyKraut in some lentil soup with assorted leftovers

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and made a quick potato salad mixing plain old sauerkraut with potatoes in olive oil with spring onions and chives.

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All were yummy, standard Kitchen-Counter-Culture type food preparations, but I needed to get past them to let in the light of the whole new universe that Fermented Vegetables opens up.  It’s a beautiful book with exciting and original recipes and has regenerated in me a can-do sense about all the ways to continue fermenting and use my fermentations as ingredients.

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Dharma Plums, in which KitchenCounterCulture rises to the Plum Glut occasion with the savoury inspirations of salt, chili, ginger, garlic and beyond…

Plums are ripening on the trees and falling on the ground, and my friend Pippa has more plums than she and all her friends can manage. What a hectic thrill and opportunity to make Plum Kimchi and a British style chutney inspired by the same ingredients… with lessons learned from lacto-fermented pickles and dried plums a few years ago…

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