So a combination of this ‘Season’s Eatings’ piece on Wine World & News:
plus the revelation that was @danchaq’s muscat and asparagus suggestion (which really did ‘sing’ as promised!) has got me on the hunt for more beautifully seasonal spring recipes - particularly those with a gorgeous tried-and-tested wine match! I’d like to do some experimenting.
I’m going to try my hand at some home-fermented food!
I’ve borrowed a Kilner jar and have plans to try the Indian spiced carrot kraut
Not sure about wine match until I taste it and decide how I’m going to eat it (they suggest breakfast … not sure about that myself but could be fun)
OOH! Do let me know how it goes. I made my first ‘pickling’ attempt at Christmas and did these smoked mackerel and pickled shallot toasts, and they were A-MA-ZING. Must make some more, actually…
Hoping to see some more spring recipe and wine matching here soon - we’re running out of spring!
OMG… @robert_mcintosh pickled carrots sound wonderful as does your mackerel and shallot toasts @laura. I really really love pickled food, always have done since I visited Germany at 14 on a school “language trip” and discovered sauerkraut. It wasn’t that popular in Ireland at the time. As for Kimichi, I wish I could find more of it in the North East , its playing hide and seek with me. Maybe I should make my own…?
I’d love to know how the carrots turn out and I’m pretty sure you can send fermented “stuff” in the post … just saying…
I’m following the recipe in the link so feel free to do the same and we can compare notes
Make your own Kimchi
I’ve used the recipe a few times. I add more chili than they call for, which I got at a local Korean store but bet you could source from Amazon if need be.
I’m a chilli fiend so fabulous!! Thank you so much !! I’m making this
I love your pickles recipes, will attempt kimchi soon. For now I made a quick courgette and red onion pickle and hoping it will make it to dinner.
This looks just yum! or perhaps it’s my Eastern European part drooling at anything pickled!!
It is beyond Eastern European now A’s smoked garlic made an appearance.