Homemade kimchi, and three good uses for it

A kilner jar, opened to reveal home made kimchi inside

Coming back to a cold and wintery London, we decided we wanted tasty, fermented and spicy dishes – and what better than homemade kimchi?!

There are lots of recipes online (particularly from Korean bloggers, like this one) so if you want to make your own, we’d encourage you to do some research online as a starting point.

For those in London, and would prefer a more hands-on lesson, we attended an excellent lactic fermentation workshop held by The Fermentarium a couple of years ago. As a result, we have made plenty of wonderful kimchi and sauerkraut since then!

This time, we kept the recipe simple.

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Korean “churros”

We try random snacks from the Korean shop next to us from time to time.

Devvers favours bold stuff, often with “prawn” flavours, while I normally opt for milder things: seaweed based snacks, coconut-flavoured rolls, etc.

This time, though, we found something that looked too absurd to be true: Korean churros!

I was deeply confused! They even had the Spanish flag and an “original” seal! And “¬°HOLA!” with the proper exclamation marks. What was going on?

Of course I had to try them, so you don’t have to! ūüėā

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