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.
Extracted from Ferment Pickle Dry by Simon Poffley and Gaba Smolinksa-Poffley
These moist, almost cake-like savoury biscuits are a brilliantly healthy and filling snack. They have the same satisfying bite of a falafel, but with a spicy kick. You can make these recipes with napa cabbage kimchi, fermented pink turnips, carrot kimchi or baby courgette kimchi for a variety in colour and flavour.
- 100 g wholewheat flour , plus extra for dusting
- 50 g quinoa flour
- 50 g buckwheat flour
- 150 g butter , softened
- 1 tsp pink Himalayan salt
- 100 g fermented pink turnip cut into small pieces
- 100 g napa kimchi
Replace the napa kimchi and pink turnip with the same quantities of carrot kimchi or courgette kimchi for biscuits with different flavour and hue.
If you make the courgette kimchi biscuits, try adding 2 tablespoons spirulina powder for a vivid green colour and health boost.
Preheat the oven to 230C. Line 2 baking trays with baking parchment.
Process the flours, butter and salt in a food processor until the mixture starts to turn into a dough, then remove half of the mixture and set aside.
Add the pink turnip to the remaining mixture in the food processor and process until all the ingredients are well combined, about 2 minutes. Remove the turnip dough from the food processor and set aside on a floured work surface.
Return the remaining half of the flour and butter mixture to the food processor, add the napa kimchi and process until all the ingredients are well combined, about 2 minutes. Remove the kimchi dough from the food processor and set aside on a floured work surface.
Roll out the turnip dough on the floured surface into a 15cm long, thick sausage, then cut into 2cm-long pieces.
Roll each of these pieces into balls and place on the prepared baking tray. Use the bottom of a glass to gently press the balls into discs about 5mm thick.
Repeat this process with the other kimchi dough.
Place both baking trays in the oven and bake for 12–15 minutes.
The biscuits won’t go hard, but will crisp up slightly on the top.
This recipe extract was published with permission from Frances Lincoln. Ferment Pickle Dry is currently available from Amazon UK for £16.59 (RRP £20).