WILD GARLIC KIMCHI
Wild Garlic Kimchi
This is a great way to preserve all the lovely wild garlic. You can make it as hot as you like by adding more chilli flakes. The Korean chilli flakes are called gochugaru, they also come in powder form and are very hot! I am a chilli wimp and can't deal with spicy food at all so I only add one tablespoon of chilli flakes! I was advising my lovely friend Sumayya Usmani on some ferments for an event she is organising, so Iet her decide how spicy she wanted it! It was way spicier than I could eat but she is an expert with spices and the joy of making your own is you can adjust flavourings and spices to suit your taste!
This is a fast ferment, around 7 days, so not too long before you can eat it!
3/8/2020 01:50:33 pm
i love how ur showing this valuable skill ..thankyou so much for making it simple .
Mary Anne Chambers
6/10/2020 04:26:27 pm
This has become my absolute favourite ferment! It tastes so good 😊
9/3/2020 08:35:41 am
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9/22/2020 03:47:48 pm
I love eating Kimchi. Aside from the fact that it is a very nutritious food, I also love the salty, spicy and sour taste of it. I haven't tried making my own Kimchi, but since I saw your blog, I might try to do my own version of Kimchi. I usually put it in my noodles, or incorporate it in any meat dishes or I just plainly eat it as it is. I hope that I can make it perfectly, and perhaps my family might like it.
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