Traditionally served with greens, kasundi ( कसूंदी ) is a perfect accompaniment to dry vegetable snacks such as pakora and samosa. Added to pasta it’s a marriage made in heaven.
Though available commercially, kasundi is easy to make at home. No vinegar or other acids, no additives, no cooking even. Just natural fermentation of raw materials for a condiment bursting with pro-biotic goodness and umami deliciousness. Continue reading “Aam Kasundi – Bengali Mustard & Green Mango Relish”
Known for its use in Moroccan cooking this versatile condiment originates in Tunisia. Dried chillies are re-hydrated and ground into a coarse paste. Purists add salt and at most a little oilive oil. The Moroccan take is rather more aromatic Continue reading “Tunisian Harissa Paste”
I first tasted this in Guanajuato in central Mexico. It came with soft, crisp flour tortillas filled with Brie and caramelized onions. I don’t recall the main course. I’d just arrived and was so intoxicated by the colour all around me that only the this sharp, sweet, piquant salsa managed to get through the sensory overload. Continue reading “Mango Salsa”
Guaca comes from aguacate, an Hispanization of the Aztec āhuacatl, literally meaning testicle. Mole likewise comes from molli: a sauce or spread – or paté in a locuacious moment. Continue reading “The Mexican Classics: Guacamole & Pico De Gallo”
Having tried sauerkraut, traditional Napa cabbage kimchi, the fresher cucumber kimchi, and unfermented Korean lettuce kimchi (sangchu-geotjeori) we should now be able to give the same treatment to practically any vegetable.
Here are a few of the kimchis and other fermented pickles that have adorned our table at Spanish Yoga Retreat
White Korean Pear Kimchi
Continue reading “Kimchi, Sauerkraut & Savoury Probiotics: The Sky’s The Limit”
Known as a Western-style pickle, sauerkraut originates from Germany, right?
Wrong! The delectable salt-pickled cabbage originates from China and is one of the oldest known forms of lacto-fermentation. Continue reading “Fennel Sauerkraut”
Enough said about Kimchi. This is a serious post about how to make it! Continue reading “Savoury Probiotics: Cucmuber Kimchi”
Kimchi is made by fermentation of vegetables using lactobacilli, a bacterium naturally present in virtually all vegetables which can convert sugars into lactic acid. This preserves the vegetable, imparts much flavour and supports healthy function in your gut and immune system. Continue reading “Hello Kimchi”
Another cliche image of the vegetarian is a sprout munching fiend. Yes, I can confirm this right now. But you will not believe what you can do with a sprout …
I’m going to share a recipe which is a staple of Korean street food – crispy washed mung fritters filled with crunch sprouted mung, chilli, scallions, garlic, ginger and sesame. they’re explosive!
First, let’s tackle the subtle art of sprouting
Continue reading “Sprouting”
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.
Continue reading “Sangchu-geotjeori: Lettuce Kimchi”