As said in my previous post, the most difficult part of making Kimchi is getting the proper ingredients. Even though some people just ferment any veg with ginger and garlic and called it Kimchi, I recommend to be a bit more ambitious and at least use legitimate Nappa cabbage as the base. Continue reading How To Make Kimchi
Kimchi is traditional Korean fermented food eaten usually as a side dish made either of napa cabbage, radish, scallion or cucumber as the main ingredient. There are hundreds of varieties of Kimchi that differ not only from region to region but also from season to season. Continue reading What is Kimchi?
I had been very reluctant to make Fermented Tomatoes because it seems impossible to me to buy proper tomatoes in Ireland. They cannot be nice and juicy in such a cold country, can they? Continue reading Fermented Tomatoes
It looks like winter came back to Ireland, so I can continue with my listing of Fermented Food Winter Dishes. Yes, there are loads of them, and they are warming, comforting and delicious. Continue reading Fermented Winter Dishes – Part 2
What we have at the moment in Ireland is the first breath of Spring, but in Poland the end of January is pretty much the middle of Winter. Nobody is fooled by a few warmer days because February and March are usually very cold months. Continue reading Fermented Winter Dishes
When we talk about the miraculous health benefits of Fermented Food we mean RAW Fermented food. That’s because of the presence of lacto-bacteria that work all those wonders in our guts. However, I would eat ferments every day even if they didn’t contain a single bacterium or a vitamin molecule because I adore the taste. Continue reading Zupa Ogórkowa – Dill Pickle Soup
Polish Christmas Eve is a Fermented Food feast. I wasn’t aware of this until I started blogging and reflecting on the omnipresence of Fermented Food in the Polish cuisine. Continue reading Wigilia – Polish Christmas Eve Dinner.