Getting in a pickle…
Growing up at home, much of the food was traditionally asian (well my folks did run a Chinese Restaurant and still do to this day!) So, it was up to me to be inventive and make the kind of food that other kids ate, like Hamburgers, Vegemite & cheese on toast and when our apple trees were in season, Apple Strudel of course! (That’s a story for another day…)
Now my food story is slightly different and I crave their kind of home-style asian food whenever I visit the parentals and spend my time (often) raiding the fridge for my mum’s pickles. She makes these lovely Kimchi Pickles from a recipe which she adapted when a young Korean student came to stay for a little while.
Traditionally kept in a wooden barrel in the old days and outside in a cool cellar, my mum has a fridge dedicated to preserves (which my dad bought her, for Kimchi and the like.) At Christmas it becomes our designated drinks fridge. However, this Christmas we’ll all be overseas for a family holiday, so I figure I’d better learn how to make them at home and then I can raid my own fridge for pickles…
Not only healthy and extremely good for you, this Kimchi packs a punch of flavour! It’s so versatile in it’s uses, either stir fried with chicken and shallots, used as a soup base for a hot pot with seafood, breakfast with a fried egg and some fluffy rice, or my ultimate favourite as an accompaniment to beef bulgogi as part of a Korean BBQ.
Either way, if you’re a pickle lover and you’ve never tried Home made Kimchi then you don’t know what you’re missing out on! Hopefully, we’ll all soon be making some pickles my mum can be proud of!