- Franciscan Well Christmas Experience
- Restaurant Reviews. Up-to-date. Cork & Ireland
- Top Wines. With Reviews & Irish Stockists.
- Ireland's Great Producers, Great Tastes
- Of Mice and Mayors and Mulled Wine. Music too for ...
- FANAH-FEST: An Eight Degrees Brewing Beer & Music ...
- Flavours of New Zealand
- Upcoming Masterclasses at CLIFF Academy
- Culinary Match. Market Lane Group and CIT'S Touris...
- The Mescan Menu at The Tavern Murrisk
- Mallow Christmas Food and Craft Family Fair
- Dunnes Stores Awarded Irish Quality Food Retailer ...
- Update on "An Afternoon in Ballymaloe House including Sunday Lunch"
- ROZANNA PURCELL & LIFEWAY KEFIR PARTNER TO PROMOTE...
- All the Cheese Champions for 2017
- Go Full Irish for Charity
- Listowel Food Fair Honours Georgina Campbell
- Top Posts, last 12 months
- Taste Cork Week 2017
- Blog Policy
Friday, April 18, 2014
Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. In traditional preparation kimchi is often allowed to ferment underground in jars for months at a time.
It is Korea's national dish, with hundreds of varieties made from napa cabbage, radish, scallion, or cucumber as a main ingredient. Kimchi also has many different kinds depends on the main ingredients.
You don't have to go to Korea to taste it Irene’s Kitchen in Schull has produced two versions as detailed below:
Ingredients Chinese Cabbage, Shallots, Spring Onion, Garlic, Ginger, Chilli Powder, Cayenne pepper, kelp, chillies, sea salt. (in order of volume).
Ingredients Chinese Cabbage, Shallots, Spring Onion, Garlic, Ginger, Shrimp Paste, Fish sauce, Chilli Powder, Cayenne pepper, kelp, chillies, sea salt. (in order of volume).
Both are stocked by the Fresh from West Cork Stall in the English Market. By the way, when you do taste it, do take just a little as it is hot!
If, like me, you don't know how to use Kimchi, then here are a few random tips from the internet.
...great on tuna sandwiches!! …..put a little dish of it out with every meal.
You could put kimchi on a hot dog, .. or maybe even grilled cheese!
-Spicy pork and kimchi: Sliced pork belly with kimchi stir fried together with some sliced green onions on top. You can add Gochujang for more spicy flavor but Kimchi already has so much flavor. Let pork and kimchi marinate overnight for more intense flavor!
-Ssahm: You can cook any ground meat (pork or beef would be better) or cubed tofu with shredded kimchi. All you need is some rice and boston lettuce and wrap them all together! yummy!
... kimchi and scrambled eggs.
...also add it to stir fries / fried rice.
maybe with mashed potatoes Click here for recipe
After doing that wee bit of research, I was in touch with Caroline Hennessy (Bibliocook on Twitter). She tells me that it is allied with Sauerkraut and she ”loved to eat it (drained) in sandwiches or with rice dishes, especially if the rice is topped with a fried egg. Fermented cabbage, some grain like rice, barley or wheat berries, some fried chorizo and a fried egg = that's a good dinner!”