A quick post about Kimchi – I’d never made this before, my South-Korean-loving little brother has a birthday on Wednesday and I wanted to make him something, so why not both pungent and explosive?
My Variation: I used seaweed flakes, making it vegetarian and have to confess to not finding any Korean red pepper flakes – smoked paprika substituted well. Instead of Korean radish, spring onions and garlic, I used some foraged onion-y, mustard-y alternatives: Ramsons and Few-Flowered Leek as Alliums; Garlic Mustard and the last of the Lady’s Smock as Brassicas.
The Result: fizzy, spicy and certainly tasty, this went down a treat at a family picnic. For reasons of marital harmony, brother is keeping the leftovers in the shed until he gets a chance to cook some bibimbap later in the week.
Shared by Catriona Gibson, White Cat Herbal.