Brisbane Local Food

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I have shared my favorite kimchi kraut recipe  -- see HERE -- which now sustains me almost daily.

Buoyed by the delectation I've since discovered a couple more that are in sync with my own take on fermentation.

So easy too.

*Cubed radish kimchi Kkakdugi 깍두기

For a bit of variety on the table, this recipe celebrates Daikon radish.

It's a simple combo of daikon, salt, sugar, fish sauce, hot pepper flakes(I use chilies raw or already fermented), spring onions, garlic, ginger.

The proportions are variable but as with all ferments you need to get the salt level to a threshold for the process to proceed.

Recipe HERE.

* Cucumber Kimchi

The traditional Korean ferment -- Spicy stuffed cucumber kimchi Oisobagi kimchi 오이소박이 김치 -- uses large pieces of cucumber which isn't my culinary preference.

Instead a simple kimchi based on thin cuke slices rings my bells. This one takes a little longer (with its overnight soak) and I replace tamari with fish sauce -- and use my own chili to taste -- but it's a great combo.

Recipe : HERE.

Compared to many other ferments of my acquaintance these recipes are very user friendly.

Generally, I'm suggesting that ferments like these are more versatile at the table than the more well known style of  Korean kimchis.

The radish has maybe a 3 day turnaround (or less) and the cucumber is ready to go in a week. So you don't have to bulk up the quantities necessarily unless you are in possession of a veg glut. That means more room in the fridge -- which is always the fermentista's limitation. Just remember to make some more when you run out.

..and run out you will. At the moment I'm snacking on my kimchikraut which I'm eating with a fork. Crunchy and tastier as it ages.

Sauerkraut doesn't do much for me -- except with bratwurst. The layers of flavor in this  ferment , on the other hand, make for keen addictive nibbling.

Needless to say, the nutritional kicks from these ferments are awesome.

New research suggests fermented foods with lactic acid bacteria such as kimchi can help fight the flu.(LINK)

"Research has shown that the particular strain, lactobillus kimchi (aptly named), may even have anti-cancer properties. It has also been suggested to boost resistance to the H1N1 Avian Flu in birds and humans.... Research has also shown that kimchi can prevent heart disease and diabetes, as well as boost overall physiological function."(LINK)

It's likely that most fermented veg share the same attributes -- but the Koreans are ferment junkies --so they are the best peeps to look to. They even have a rich tradition of fermenting soil additives.

The Ferment Lifestyle

While it takes some effort to embrace fermented foods on a daily basis it is a job well done. Unfortunately, in the main, you need to make your own ferments as the commercial brands are usually lactobacillus dead (except dairy -- ironic isn't it?).

While I find you need to customize your menu to suit your tastebuds the best thing for us  has been the easy production and consumption of Filmjölk

This drinking yogurt is consumed several times a day in our house. As a refreshing drink(great over ice). On the morning muesli. As a mixer for Turmeric Golden Paste. With Potato Starch -- the awesome resistant starch prebiotic (LINK).

Now that I've got my rye bread obsession sorted -- sort of -- I am in another culinary dimension.

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