The traditional Korean method of preservation brings a fresh twist to soups, marinades and even a plant-based chilli
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ooking with ferments brings a tremendous amount of flavour to whatever you’re making, and it’s a great way to showcase how an ingredient evolves through the application of heat. The idea of combining a Korean preservation method with a French technique is exactly what I love about creativity in the kitchen. This mirepoix kimchi is not just a fun ferment to dot on savoury oatmeal or eat alongside cheese, but it also acts as the backbone for a plant-based, umami-filled chilli.
This versatile, umami-rich paste is a twist on the classic mirepoix and can be used to add a hit of flavour to everything from soups to marinades, or even enjoyed as is.
Prep 10 min
