Aam Kasundi – Bengali Mustard & Green Mango Relish

Bengali fermented mustard and green mango kasandi

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”

Mango Salsa

mexican mango salsa

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”

Kimchi, Sauerkraut & Savoury Probiotics: The Sky’s The Limit

vegetable stalk for making kimchi

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 Retreatwhite pear kimchi

White Korean Pear Kimchi

Continue reading “Kimchi, Sauerkraut & Savoury Probiotics: The Sky’s The Limit”

Sprouting

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”