Hi, here’s the first of our recipes
We don’t want to focus too much on giving away recipes, but they’re a good point of departure.
Let’s do something unusual with lettuce: a lovely fresh, unfermented Korean Kimchi.
Kimchi is amazing. Koreans have been fermenting practically every kind of vegetable in the form of Kimchi for centuries (probably longer) as a way to preserve vegetables during the long, cold winter, and also for it’s pro-biotic properties. Kimchi is also a way of increasing the “deliciousness” (umami) of vegetables by a factor of a thousand – at least!
We’ll go into Kimchi properly later – the pro-biotic fermented type.
Lettuce likes to be eaten fresh.
Fresh Lettuce Kimchi (Sangchu-geotjeori)
- 1 Romaine or other very crisp lettuce
- 1-2 cloves garlic crushed or chopped
- 2-3 tsp soy sauce preferrably light
- 1 inch piece of ginger (optional)
- 1 tsp sesame oil The Korean variety is awsome
- 1 tsp sesame seeds especially good dry roasted on a skillet
- 1 tsp sweetener: sugar, honey, agave syrup, stevia
- 1-3 tbsp Red chilli flakes Korean, Kashmiri, Mexican Guajillo are all good options
- 1 dash vinegar to taste
- Wash the lettuce and cut or tear into a large bowl
- crush the garlic and ginger in a mortar and pestle, OR chop the garlic and slice the ginger into matchsticksAdd the remaining ingredients and mix well
- Toss the lettuce in the dressing using your (gloved) hands
AlternativesThis can be done with any green leafy vegetable such as
- rocket (arugula),
- Belgian endive and
Traditionally Eaten WithYour favourite soup, rice and a vegetable side dish