"Keep in mind that the way you cut the asparagus will dictate the fermentation speed: smaller pieces will develop flavour much faster than whole spears. Taste the kimchi around the three- to five-day mark once it hits that perfect tang, move it to the fridge for longer-term storage. Tangy and crunchy: Kenji Morimoto's asparagus kimchi."
"All of the elements of the kimchi are then used in a tart: the brine is mixed into the cheesy base, which is then topped with the kimchi and finished with a final dollop of the kimchi paste to brighten the dish."
"Put all the remaining ingredients in a large bowl and mix to the consistency of a rough paste. Fold the chopped asparagus into the paste (I generally use my hands to do this), applying pressure on the asparagus to facilitate the fermentation. Decant into a clean container of your choice; I use a shallow glass one with a lid, in which the asparagus is snug and can lie flat, and all submerged in the other ingredients."
"Cover the entire surface of the vegetables with greaseproof paper or clingfilm (to minimise oxygen exposure), then seal. Leave to ferment at room temperature for three to five days. During this time, you should notice wat"
Asparagus in season can be turned into vibrant, tangy kimchi and used in a tart. The kimchi brine is mixed into a cheesy base, the tart is topped with kimchi, and finished with kimchi paste for brightness. Fermentation speed depends on how asparagus is cut, with smaller pieces developing flavor faster than whole spears. The kimchi should be tasted around three to five days, and once it reaches the desired tang, it should be moved to the fridge for longer storage. Ingredients include asparagus, leek, apple, ginger, garlic, gochugaru, and fish sauce or vegetarian alternatives. Asparagus is folded into a rough paste, packed snugly, covered to limit oxygen, and fermented at room temperature.
Read at www.theguardian.com
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