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Wild Kimchi Pickle Recipe

This Wild Kimchi Pickle Recipe is one of the most moorish things I’ve ever concocted from our foraged goodies.

You can serve it as a side dish itself, or add a little more soy and oil to it to utilise it as a dipping sauce, or – like I often find myself doing too often – just spread an outrageous amount on top of prawn crackers and devour with some crisp beers.


Ingredients:

  • 200g Black Olives – pitted and drained
  • 100ml Rapeseed Oil
  • 1tsp sesame seed oil
  • 2tbsp Soy Sauce
  • 100g Wild Garlic Kimchi
  • a pinch korean chilli flakes or chilli oil (add this to your liking)
  • 1/2 red onion – finely diced

Method:

  1. Pop all of the none wet ingredients (everything apart from the oils & soy sauce) in a food processor and whiz until it’s chopped but still a little crunchy.
  2. Remove and pour over the wet ingredients (the oils & soy sauce) and stir them together thoroughly.
  3. Season with a little pepper and add chilli flakes or oil to your liking.

It’s as simple as that


If you want to make the kimchi:

So the above has been made with some Wild Garlic kimchi we collaborated on with Kimchi & Radish in London, but here’s a quick guide to make your own wild kimchi which can be used in this and other recipes:

This Recipe is from BBC goodfood and can be found here:

Ingredients

  • 1 Chinese cabbage (This is the bit you can replace for wild ingredients – Wild Garlic, Dandelions, Sea Radish or a complete mix of things)
  • 3 garlic cloves, crushed
  • 2.5cm/1in piece ginger, grated
  • 2 tbsp fish sauce (optional)
  • 2 tbsp sriracha chilli sauce or chilli paste (see below)
  • 1 tbsp golden caster sugar
  • 3 tbsp rice vinegar
  • 8 radishes, coarsely grated
  • 2 carrots, cut into matchsticks or coarsely grated
  • 4 spring onions, finely shredded

Method

  • STEP 1

    Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.

  • STEP 2

    Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks – the flavour will improve the longer it’s left.

    Recipe found here: https://www.bbcgoodfood.com/recipes/quick-kimchi


So what is kimchi?

Kimchi, a staple of korean households for generations, has gained superstar status in the kitchen, and it’s easy to see why. With a complex flavor, variety of uses, and an all-star nutritional scorecard, kimchi’s appeal is broad and deep. Made from vegetables, garlic, ginger, and fish sauce. ( vegan kimchi made without fish sauce) Kimchi has a bold flavour – chilli- hot – with plenty of saltiness and a distinct acidity and a thoroughly umami flavour. That special somewhat bittersweet experience of fermentation. Just as with truffles, kimchi is divisive,you are either not that keen – or you simply can’t not stop eating it.

Kimchi is full of probiotics, vitamins and minerals, that promote immune system function. Kimchi is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion. Not only that, it tastes amazing too and are a great addition to a healthy and balanced diet

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Our mission is to offer a high quality, artisan range of KIMCHI using fresh natural produce that is sourced locally, wherever possible. Everything that we craft is created in time-honoured, traditional methods, free from artificial preservatives and additives.

The Kimchi we produce is lovingly hand made by our Head Chef – using gochugaru (Korean chili flakes) with fresh ingredients, it is fermented in small batches and hand packed in to jars.

It’s Raw, Unpasteurised, Alive and continues to ferment all the way up to the last delicious mouthful

Words above from: Kimchi Radish London – https://kimchiradish.com/

They make a fantastic Wild Garlic Kimchi which I’m a little too obsessed with 🙂


 

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