I recently reviewed new cookery book release, Ferment Pickle Dry. This lovely book by Simon Poffley and Gaba Smolinksa-Poffley shares a wide selection of recipes for preserving food by fermenting, pickling and drying. More unusually, the book also provides ‘partner recipes’ that showcase how the preserves can best be put to use in your cooking.
Two lucky readers can win their own copy of Ferment Pickly Dry in my giveaway but everyone can enjoy these delicious kimchi recipes from the book, which publishers Frances Lincoln have given me permission to share with you.
Book cover, carrot kimchi (left) and baby courgette kimchi (right) – images by Kim Lightbody
Baby Courgette (Zucchini) Kimchi
Extracted from Ferment Pickle Dry by Simon Poffley and Gaba Smolinksa-Poffley
Prep 20 min
Ready 3–4 days
Makes approx 500ml/18fl oz jar
8–9 baby courgettes (zucchini)
60g/2¼oz/¼ cup coarse sea salt (pure, without iodine or anti-caking agent)
1½ bunches spring onions (scallions) or 1 leek, finely chopped
1 garlic clove, very finely chopped
1cm/½in piece of ginger, skin scraped off and grated (1 tsp)
7 tbsp gochugaru (Korean chilli flakes) or dried chilli flakes
1-2 tbsp sea salt
1 tsp sugar
- Cut the courgettes lengthways 3–4 times, but don’t cut them all the way through. Rub the salt into the cuts.
- Place the courgettes in a bowl and pour in enough water to cover.
- Leave to soak for about 1 hour, then rinse them well.
- Place all the ingredients for the paste in a bowl and mix with a fork.
- Work the paste into the cuts in the courgettes, then pack the courgettes upright into a large sterilised jar and seal with the lid
- Leave to stand at room temperature overnight, then transfer to the fridge and leave to chill for 2–3 days before eating.
- This can be stored in the fridge for up to 3 weeks.
This recipe extract was published with permission from Frances Lincoln. Ferment Pickle Dry is currently available from Amazon UK for £16.59 (RRP £20).