A surfeit of vegetable scraps can be used up in this easy Korean condiment, which will ferment in just four days
Every Saturday, I visit my local market to stock up on affordable, local, seasonal vegetables. It’s a way of shopping that reduces farm and post farm-gate waste, because it means farmers can sell what they need to while also shortening the food chain and minimising opportunities for waste that occur when food changes hands between middlemen.
But if I’ve had a busy week, or get overexcited at the market, I often end up with veg to use up at the end of the week. One of my favourite ways to do so is kimchi. This traditional Korean ferment, most commonly made with Chinese leaf and daikon, can be made with just about any vegetable, especially seasonal greens, roots and other bits and bobs from the crisper drawer.
Continue reading...from Lifestyle | The Guardian https://ift.tt/2SLYlAG