Kimchi Biscuits | Ferment Pickle Dry

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.

I hope everyone will enjoy these delicious kimchi recipes from the book, which publishers Frances Lincoln have given me permission to share with you.

Ferment Pickle Dry cover Ferment Pickly Dry - Kimchi biscuits (small)
Book cover, kimchi biscuits made with different kimchis – image by Kim Lightbody

Kimchi Biscuits

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.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • 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

Recipe Notes

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.

Instructions

  • 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.

If you decide to buy this book after reading our content, please consider clicking through our affiliate link, located within the post and in the footnote at the end.

This recipe extract was published with permission from Frances Lincoln. Ferment Pickle Dry is currently available from Amazon UK for £16.59 (RRP £20).

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2 Comments to "Kimchi Biscuits | Ferment Pickle Dry"

  1. Karin Struyk

    Wow that cookbook looks amazing! My favourite pickle is the classic gherkin, lacto fermented with a selection of herbs, in salted water. So simple, but the results are like a wonder food. Flavourful, no calories, healthy for your gut and go with every meal, as a snack any moment of the day, and even the juice is an amazing drink and best hangover cure!

    Reply
  2. Clare Popham

    Hi Kavey! I would like to enter your competition to win a copy of the book which looks lovely. My favourite fermented food is kefir, not only as I really like the taste but also for its health benefits. I bought some milk grains quite recently and have tried to encourage friends and family to sample the resulting kefir with limited success! Really enjoy your blog too.

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