Ok! Hands up, I’m not a sprout fan!
I used to ask for one sprout on Christmas Day and that was it, all year!
But.. sprout kimchi! Bring it on! With cheesy oatcakes? Festive left overs? This will add that perfect kick and life to anything this winter!
I’ll give you a simple version but there’s room for move around and to make it your own.
This has
500g thin sliced sprouts added to a bowl with a good generous amount of salt for an hour or more (over night if you wish with a heavy bowl keeping the sprouts pressed) then rinse the salt off.
1 onion/ shallot thin sliced or spring onions
You could add grated carrot or radish..
I add these to a bowl to the rinsed sprouts (they shouldn’t taste overwhelmingly salty when washed)
Then for the paste
Chopped up 2 apples with skin or pear
3 garlic cloves smashed and chopped
1 thumbs worth of ginger grated
4 tbsp of gogugaru chilli flakes (coarse red Korean chilli flakes)
Add 2 or 3 tbsp sesame seeds
You could add some seaweed, maybe 2 tsp miso or a dash of fish sauce or a little tamari or not!
Add the paste to the sprouts and other veg and massage together to help create some liquid. Then pop everything into a jar and press everything under the liquid. This jar has a tiny breathing space at the top, and I closed the lid and then I popped the jar with a bowl to collect any brine escaping and popped in at room temp for 3/4 days, it could ferment for longer. Release the gas build up if needed. Then when you are happy, give it a try & pop it into the fridge to slow the fermentation down and it should continue to develop in flavour.
We have this for our festive workshop this coming festive workshop in @barehealthstore Congleton. See events for festive workshops.
Let me know if you have some great kimchi on the go!