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!
Sangchu-Geotjeori: Lettuce Kimchi
- 1 Romaine or other very crisp lettuce
- 1-2 cloves garlic crushed or chopped
- 2-3 tsp tsp light soy sauce
- 1 inch piece of ginger root
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 tsp honey or your favourite sweetener
- 1-3 tbsp red chilli flakes get Korean if you can
- 1 tsp vinegar
- wash and tear the lettuce into a large bowl
- crush the ginger and galic to a paste in a mortar and pestle
- add the remaining ngredients
- dress the lettuce using your hands to mix thoroughly