Beet­root kim­chi

The Irish Times Magazine - - FOOD -

This recipe comes from Clo­visse Fer­gu­son who spent a sum­mer in the kitchen with us and is now an ex­pert in all things fer­mented. 3 large beet­roots, peeled 3 big gar­lic cloves, chopped 3 spring onions, chopped 3 inches of gar­lic, chopped 3 chill­ies, chopped 1 tbsp salt 1. In a food pro­ces­sor – or by hand – grate the beets finely and put in a large bowl, along with the rest of the in­gre­di­ents. 2. Mas­sage all the in­gre­di­ents to­gether un­til the juice starts to run from the veg­eta­bles. ( You might want to wear gloves.) 3. Pack the mix­ture tightly into a pre­serv­ing jar, fill­ing only 3/ 4 of the way, as it needs room to fer­ment. Place a disk of grease­proof pa­per di­rectly on the beet­root, then place a weight on top to keep the in­gre­di­ents sub­merged. 4. Seal with the lid, and leave at room temperature for about four or five days, open­ing to re­lease the pres­sure daily. 5. Once it’s done, store in the fridge and use it with cheeses, meats or as a top­ping on noo­dle and rice dishes.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.