Friday, 29 July 2016

quick cucumber and carrot kimchi

this zippy relish is ready to eat immediately, unlike traditional kimchi which requires salting and fermenting first. it is not spicy. fruitcake is spicy. this is hot enough to blister the inside of your mouth, if you're unaccustomed to chillies. reduce or omit the bird's eye chillies if just reading this makes your scalp prickle. go for it though, if you want to blast your sinuses clear, or turn your body into a calorie guzzling machine.

makes 1.2 kg (2 1/2 pounds)

kimchi paste

5 large red chillies
8 bird's eye chillies
2 tablespoons roasted brown rice flour
1 very large knob ginger (80 g/3 oz) peeled
2 tablespoons wheat free soy sauce (or fish sauce for a more robust flavour)
1/2 teaspoons asafoetida (or 3 teaspoons garlic infused oil)
1 1/2 teaspoons salt (or to taste)
2 tablespoons fragrant sesame oil
3 tablespoons rice or regular white vinegar

6 japanese cucumbers, sliced into rounds
2 small(ish) carrots, peeled and coarsely grated
2 - 3 tablespoons toasted sesame seeds

  • put all kimchi paste ingredients into blender and blitz to a paste
  • put vegetables  and sesame seeds into a large mixing bowl
  • pour over the kimchi paste
  • mix thoroughly, taste and adjust seasoning
  • keep in clean dry jars and refrigerate
  • consume within a week

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