Food Fred

[Gavster]

Full fat, high quality greek yoghurt is uniquely brilliant. I would always splash on the Fage stuff whenever I could justify it.

[Nefarious]

My partner makes Kimchi, it seems like a doddle tbh. Just prep the veg and leave it in a kilner jar to do it's thing.

I do quite a bit of fermenting.

Top tips:
- Make sure all your glassware is properly clean (but its not as critical as with brewing)
- you need salt in the original mix to give the lactobacilli a competitive advantage. 2% salt by overall weight is good.
- After you've chopped your veg, rough it up a bit (bash/squeeze/crush). Breaking down the tough fibres gives the wee beasties a head start.
- When you jar up, make sure *nothing* is left sticking above the waterline. I cut out circles of milk-bottle plastic and weight them with (clean) stones. Note that the veg matter will tend to float as more Co2 is produced.
- I use the "backwashing" method. Reserve liquid from one ferment (Kvass) and use a decent slug of it in the next. It gives a faster and more consistent ferment because the lacobacilli population is already established

My kimchi recipe is chinese leaves, daikon radish, carrot, apple, spring onions (all amounts to taste, but mostly the cabbage with the rest in descending order). Seasoning: two parts Gochujang paste to one part Doenjang paste, garlic, ginger, dash of fish sauce. Adjust spiciness with Gochugaru (korean chili flakes). ETA: you can drop the salinity a bit on this one, because the Doenjang and fish sauce already have some.

[ZedLeg]

Aye, we strip the jar to it's components and put it through the dishwasher between batches.

We tend to buy a few cabbages at a time. we'll then make enough Kimchi to fill the jar and any leftover cabbage goes into Okonomiyaki.

You're seasoning looks similar to ours too, we don't use fish sauce but everything else is the same.

[IanF]

Lunch at The Coach today in Marlow, one of TK’s many establishments that has one Michelin Star. Love sitting at the bar and watching the chefs work! The great thing about this place is walk ins are promoted, and in fact if you want to have breakfast there, is the only way to get a table.. suits my chaotic lifestyle perfectly!

Caesar salad, fish and chips and treacle tart well very good (although tart was a bit too deconstructed for my liking.)

Kimchi is one of those things that I enjoy, but it sits so long in my fridge that I always end up throwing it away..

[duncs500]

Duncs - I'd be interested to see that recipe if you wouldn't mind sharing.

This is basically what I tried to make, I think the full detailed recipe is behind a pay wall, but between what he's saying and the images in the reel it's basically enough to give it a good go.

[Swervin_Mervin]

Full fat, high quality greek yoghurt is uniquely brilliant. I would always splash on the Fage stuff whenever I could justify it.

Kri-Kri is my new favourite (can get it in Waitrose). Fage is only 5%, whereas Kri-Kri is 10%. As are many of the supermarket premium own brands actually.

[Swervin_Mervin]

Duncs - I'd be interested to see that recipe if you wouldn't mind sharing.

This is basically what I tried to make, I think the full detailed recipe is behind a pay wall, but between what he's saying and the images in the reel it's basically enough to give it a good go.

Cheers Duncs