Tuesday, March 11, 2014

Simple Fermented Salad


I’ve been fighting a chest cold, but after a very Gluten-free EatUP! this past Sunday I think my body finally caved in. I’ve been craving this fermented salad since last week and now it’s ready: Brussels sprouts mul kimchee with very ripened avocado drizzled with EVO and sea salt. It hit very flavor spot in my mouth. This non-sipcy kimchee tastes like brined palm hearts but with a more complicated flavor with subtle hints of burdock root, garlic, ginger and wasabi. Mul kimchee is prized for it’s soothing savory brine, which is served more as a cold soup in Korea. This is one of the non-spicy kicmhees I’m making for GFEU in April.

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