OK there’s probably no such thing as Yorkshire Kimchee (Yet). But it a a wide reaching name for a family of fermented condiments / side dishes in Korean cuisine. We bought bean sprouts for our Nori Rolls the other day and as ever we ended up with half a bag loitering in the fridge. So experimental cooking / fermenting time it is then….
This was loosely based on a Korean recipe, but I swapped out some of the ingredients as the objective here is to use up items, not to end up with half a Korean radish added to the fridge collection!
Ingredients:-
200g (Or so) of Bean Sprouts
3 cloves of Garlic minced
½ a fresh raw Beetroot
1 Carrot
A thumb sized piece of fresh Ginger
5 dried Chillies
2 tsp of Chilli flakes
2 tbsp Sugar
2 tbsp salt
1 tbsp Fish Sauce
1 litre of cold water
Method:-
(1) Add the salt and sugar to the water and set aside to allow time for it to dissolve.
(2) Peel the Ginger, Beetroot, Carrot and cut into very fine strips lengthways.
(3) In a bowl mix all the ingredients and then place in a clip top jar.
(4) Press down quite firmly and add further Bean Sprouts so that the top on the dry ingrients is going to be just under the lib when closed.
(5) Add the brine solution so that everything is submerged.
(6) Pop the lid on and place in a cupboard.
(7) Shake gentle from time to time. The Lacto-fermentation will be complete in 7 to 14 days. As with all these fermented recipes is it smells bad or develops mould just bin it….
The remaining sauce from the Ox Cheeks was far too good to go. So we cobbled this together. The mini Cumberland Sausages were 21p from the yellow sticker fridge and we probably use 25p worth of Rice Noodles as a bed. A bit of fresh Basil from the window sill plant for colour and “The jobs a good ‘un”!
There’s really no recipe required here. The Ox Cheek recipe is here.
We heated the sauce, grilled the Sausages and immersed Rice noodles in boiling water to soften. Very quick and tasty.
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