How To Make Kimchi


how to make kimchiAs 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

What is Kimchi?

Kimchi - Korean fermented foodKimchi 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?

Fermented Winter Dishes

bigos Hunter's stewWhat 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

Zupa Ogórkowa – Dill Pickle Soup

dill picklesWhen 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

Wigilia – Polish Christmas Eve Dinner.

 

Wigila-polish-christmas-eve-dinnerPolish 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.

Fermented Food – the Real Beauty of Poland.

sauerkraut barrel5OBH has arrived from holidays in Poland. Being a very supportive and caring OBH, he brought some fantastic material for my blog.

Look at this picture of sauerkraut! Continue reading Fermented Food – the Real Beauty of Poland.

What I learned from an Irish chef about fermenting?

fermented trout by JP McMahon
Fermented trout, kohlrabi, dehydrated gooseberry by JP McMahon

Two weeks ago, I attended an event called “Wild Fermentation: the culture of live foods”. That was a presentation delivered by JP McMahon, one of the well-known Irish chefs. The presentation was rather fancy, as the title suggests, but still worth writing about on my blog, I think.

Continue reading What I learned from an Irish chef about fermenting?