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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Arroz al horno con pasas y garbanzos / arròs al forn amb panses i cigrons (oven baked raisin and chickpea rice)

Oven-baked chickpeas and raisins rice (arròs amb cigrons i panses)

This is one of the most surprising Valencian dishes I’ve learned about recently.

It uses just a few humble ingredients to deliver way more flavour than you could possibly expect. And it uses a sweet ingredient (raisins) on a savoury dish—not a typical feature of dishes that side of the world!

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Arròs de mescleta (“mixed” rice)

Arròs de mescleta, close up

I got a bunch of broad beans (the ones you have to pop out of their shells) in the veggie box delivery this week, but since the weather has turned a bit cooler, I didn’t want to make them into a salad. So I first used half of them in an omelette. What else could I use them for?

Well, clearly: a rice that combines various types of legumes—hence the ‘mixed’ in the title!

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