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Yorkshire Kimchee

OK there’s probably no such thing as Yorkshire Kimchee (Yet). But it a a wide reaching name for a family of fermented condiments / side dishes in Korean cuisine. We bought bean sprouts for our Nori Rolls the other day and as ever we ended up with half a bag loitering in the fridge. So experimental cooking / fermenting time it is then….

This was loosely based on a Korean recipe, but I swapped out some of the ingredients as the objective here is to use up items, not to end up with half a Korean radish added to the fridge collection!


200g (Or so) of Bean Sprouts
3 cloves of Garlic minced
½ a fresh raw Beetroot
1 Carrot
A thumb sized piece of fresh Ginger
5 dried Chillies
2 tsp of Chilli flakes
2 tbsp Sugar
2 tbsp salt
1 tbsp Fish Sauce
1 litre of cold water


(1) Add the salt and sugar to the water and set aside to allow time for it to dissolve.
(2) Peel the Ginger, Beetroot, Carrot and cut into very fine strips lengthways.
(3) In a bowl mix all the ingredients and then place in a clip top jar.
(4) Press down quite firmly and add further Bean Sprouts so that the top on the dry ingrients is going to be just under the lib when closed.
(5) Add the  brine solution so that everything is submerged.
(6) Pop the lid on and place in a cupboard.
(7) Shake gentle from time to time. The Lacto-fermentation will be complete in 7 to 14 days. As with all these fermented recipes is it smells bad or develops mould just bin it….


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