I just realised that I almost finished off Korean week without describing my home-made Kimchi!
The Food of Korea, says, “A man can live without his wife, but cannot live without Kimchi”, and according to David Lebovitz Koreans would be ashamed to buy Kimchi, so it would be a travesty not to include it in a week of Korean food. (I’m not attesting to the truth of either of those statements, just repeating them).
Kimchi is a dish of fermented vegetables with chilli, garlic and leek. It seems that in Australia it is most commonly made with cabbage and daikon radish, although i understand from my reading that it can be made with other ingredients.
To make kimchi you first soak the cabbage, then mix it with the other ingredients and set it to ferment in a jar or pot for a few days.
I used a recipe I found here.
So, how did it turn out? It was fermented, and spicy, and a bit sour. I’ve never had kimchi before, so I don’t know how it stacked up to the real thing, but I thought it was pretty tasty. We had some in the Bibimbap yesterday, and I’m sure I’ll figure out something to do with the rest.
Before I head off to discover a new part of the world, I thought I’d leave you with a few links for vegan-korean things. And don’t forget, you can always visit your local library for recipes and much more!
Happy Cow has a list of restaurants (for those lucky enough to actually go to Korea)
Vegetarian in Korea – a blog
Spice Island Vegan has posted some Korean recipes
Happy cooking vegan kitchen travellers.
Next week: Azerbijan!