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Brussel Sprout Kimchi
£9.50
A tangy preserve which brings a new dimension to an underaprieciated winter crop.
In stock (can be backordered)
Description
In the realm of fermentation, where culinary alchemy intertwines with the passage of time, a fiery revelation awaits: a kimchi born from the marriage of tender Brussels sprouts and a symphony of spices. Within each crisp sprout lies the essence of Korean culinary tradition, a testament to the transformative power of fermentation and the artistry of flavor.
As the fiery essence of gochugaru sauce dances upon the palate, mingling with the earthy sweetness of Brussels sprouts, a harmonious balance unfolds, captivating the senses with each tantalizing bite. Amidst the tangy tang of fermentation, one is transported to a realm where spice reigns supreme, where the Brussels sprout emerges as a culinary masterpiece, celebrating the vibrant spirit of Korean cuisine.
In this fiery creation, the humble vegetable transcends its earthly origins, becoming a symbol of culinary innovation and sensory delight. With each crisp crunch, the fiery intensity of flavor unfolds, leaving an indelible impression on the palate and igniting a passion for the art of fermentation.
Additional information
| Weight | 0.9 kg |
|---|---|
| Size | 800g |
| Producer | Verdurin |
| Ingredients | Brussel sprouts, carrots, water, ginger, cornflour, leeks, garlic, onions, scallions, chilli powder, salt |
| Nutritional values per 100g | Energy 104kJ/24kcal; fat 0.5g, of which saturates 0.1g; carbohydrates 2.4g, of which sugars 1.1g; fibre 1.5g; protein 0.5g; salt 1.1g. |
| Storage and Care | Keep refrigerated at all times. Open the bag to release any gas buildup which occurs naturally. Once open, consume within 5 days. |
| Diet | Vegan |
| Notes on fermentation | Unlike the pickled products you might buy at a supermarket, our fermented food and drinks are unpasteurised and unfiltered and contain live bacterial cultures. The ferment’s taste will develop with time. The fermentation process naturally produces bubbles of carbon dioxide. A film of white kahm yeast may form of the surface of the food. This is benign and can simply be discarded. |
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