"Cooking with ferments brings a tremendous amount of flavour to whatever you're making, and it's a great way to showcase how an ingredient evolves through the application of heat. The idea of combining a Korean preservation method with a French technique is exactly what I love about creativity in the kitchen. This mirepoix kimchi is not just a fun ferment to dot on savoury oatmeal or eat alongside cheese, but it also acts as the backbone for a plant-based, umami-filled chilli."
"Roughly chop the vegetables (there is no need to peel the carrots if they have been rinsed), then put them in a food processor. Add the remaining ingredients and blitz to a rough paste. Decant the paste into a sterilised 500ml jar and pack it down to ensure there are no air pockets; there may not be much brine, so to minimise oxygen exposure, lay a piece of greaseproof paper on top of the mirepoix to act as a barrier."
Fermented ingredients add concentrated flavour and showcase ingredient evolution during cooking. Mirepoix kimchi blends Korean preservation with classic mirepoix into an umami-rich paste for soups, marinades, savoury oatmeal or cheese. Use 150g each of carrot, white onion and celery, 13g salt (3% of vegetable weight), red miso or fish sauce, sugar and 15g gochugaru. Blitz the vegetables into a coarse paste, pack into a sterilised 500ml jar, cover with greaseproof paper to limit oxygen, seal and ferment at room temperature for at least two weeks. Use the mirepoix kimchi as the flavour base for a vegetarian umami chilli with miso and tomato paste, served with rice or jacket potato.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]