the.ferm.london
The Ferm
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Vegan zero-waste Korean probiotic food brand
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Happy #internationalwomensday ! It’s very cold and rainy today so I’m going to make some kimchijjigae or kimchi stew. I’d like to mention my mom and aunties and grandmas who made this dish for me all throughout my life and throughout their loved ones’ life. Most of them were forced to give up on education and their goals to support and feed the male family members. I want to return the honour to these amazing women who have taught me how to cook, ferment and love food. It’s because of their oppression and sacrifice that I get to live in a world that gave me the chance to study abroad and start my own business in a foreign country. I see you as individuals not as your gender and I love you for everything you’ve done.
Here’s the recipe for kimchi jjigae:
• Step 1: Stir fry some kimchi and leeks in sesame oil in the pot.
• Step 2: Once the kimchi turns translucent, pour approximately 2L of broth or water into the pot.
• Step 3: Add two tablespoons of soy sauce, one tablespoon of guchujang and optional one or two tablespoons of gochugaru.
• Step 4: Slice tofu, onions, courgettes and put them in and simmer for 10 min.
• Step 5: Turn off the stove and put in enoki mushroom and spring onions and put the lid on for 5 min.
• Step 6: Serve with some rice 🍚
#kimchijjigae #kimchistew #veganrecipe #londonkimchi
Here’s the recipe for kimchi jjigae:
• Step 1: Stir fry some kimchi and leeks in sesame oil in the pot.
• Step 2: Once the kimchi turns translucent, pour approximately 2L of broth or water into the pot.
• Step 3: Add two tablespoons of soy sauce, one tablespoon of guchujang and optional one or two tablespoons of gochugaru.
• Step 4: Slice tofu, onions, courgettes and put them in and simmer for 10 min.
• Step 5: Turn off the stove and put in enoki mushroom and spring onions and put the lid on for 5 min.
• Step 6: Serve with some rice 🍚
#kimchijjigae #kimchistew #veganrecipe #londonkimchi
What kind of pancake are you guys having today? How about a savory one with kimchi and veg! Crispy on the outside and chewy on the inside👌
Recipe:
• Step 1: Chop the kimchi into smaller sizes if the pieces are big. The older and sour the kimchi the better!
• Step 2: Prepare ice cold water to create the temperature difference between the pan and the batter, making the pancake crispy.
• Step 3: Add 1:2 ratio of starch and plain flour to make the batter. Starch makes it extra crispy.
• Step 4: Add water until the mixture is runny, not goopy.
• Step 5: Add whatever vegetables you’d like, such as onions, courgettes, or carrots.
• Step 6: Heat up the pan and add neutral oil and a little sesame oil.
• Step 7: Spread around the oil so that the pan is evenly coated.
• Step 8: Add the batter and spread it out so that the pancake can cook evenly. Thinner the better!
• Step 9: Check the bottom to see if it has started browning and flip when it is ready.
• Step 10: Cut the pancake into squares or slices. You can also tear it with chopsticks if you have the skills🤓
• Step 11: Make the dipping sauce with sesame oil, sesame seeds, vinegar, and soy sauce.
#happypancakeday #kimchipancake #koreanfood #londonkimchi #veganrecipe #🥞
Recipe:
• Step 1: Chop the kimchi into smaller sizes if the pieces are big. The older and sour the kimchi the better!
• Step 2: Prepare ice cold water to create the temperature difference between the pan and the batter, making the pancake crispy.
• Step 3: Add 1:2 ratio of starch and plain flour to make the batter. Starch makes it extra crispy.
• Step 4: Add water until the mixture is runny, not goopy.
• Step 5: Add whatever vegetables you’d like, such as onions, courgettes, or carrots.
• Step 6: Heat up the pan and add neutral oil and a little sesame oil.
• Step 7: Spread around the oil so that the pan is evenly coated.
• Step 8: Add the batter and spread it out so that the pancake can cook evenly. Thinner the better!
• Step 9: Check the bottom to see if it has started browning and flip when it is ready.
• Step 10: Cut the pancake into squares or slices. You can also tear it with chopsticks if you have the skills🤓
• Step 11: Make the dipping sauce with sesame oil, sesame seeds, vinegar, and soy sauce.
#happypancakeday #kimchipancake #koreanfood #londonkimchi #veganrecipe #🥞
Recipe by James Read from Kim Kong Kimchi ! Although this dish isn’t a traditional recipe, it’s an accessible and easy way to use kimchi juice🤩
Feel free to add it to any meal of your choice, such as rice bowls, salads, curries or in egg sandwiches! Toppings such as smoked paprika, olive oil, even ketchup goes great with these kimchi pickled eggs😋
#koreanfood #pickledeggs #londonkimchi #kimchijuice #kimchirecipe
Feel free to add it to any meal of your choice, such as rice bowls, salads, curries or in egg sandwiches! Toppings such as smoked paprika, olive oil, even ketchup goes great with these kimchi pickled eggs😋
#koreanfood #pickledeggs #londonkimchi #kimchijuice #kimchirecipe
설날 [seol•nal] is a huge celebration in Korea to celebrate the year’s first new moon. A bowl of 떡국 [ddeok•guk] is a must in a cold day🎊☃️ Try out this vegetarian recipe!
Recipe:
Step 1 - Boil water with dried or fresh kelp and shiitake mushrooms (I added shiitake powder instead) for 20-30 min.
Step 2 - Take out the kelp and mushrooms and set aside for another dish, such as fried rice or other soups.
Step 3 - Add the rice cakes into the broth. If you buy refrigerated ones, you can directly put them in but if you buy dried ones you have to soak them in water overnight.
Step 4 - Add two tablespoons of soy sauce and some minced garlic. I added premade ones that were grinded and frozen. But you can add three cloves of fresh minced garlic too.
Step 5 - Prepare toppings such as 명단 [myeong•dan], separated egg whites and yolks cooked and cut into strips. You can also add sesame oil or seeds, nori flakes, and spring onions.
Step 6 - Serve with some kimchi!
#londonkimchi #seoulnal #lunarnewyear #vegankimchi
Recipe:
Step 1 - Boil water with dried or fresh kelp and shiitake mushrooms (I added shiitake powder instead) for 20-30 min.
Step 2 - Take out the kelp and mushrooms and set aside for another dish, such as fried rice or other soups.
Step 3 - Add the rice cakes into the broth. If you buy refrigerated ones, you can directly put them in but if you buy dried ones you have to soak them in water overnight.
Step 4 - Add two tablespoons of soy sauce and some minced garlic. I added premade ones that were grinded and frozen. But you can add three cloves of fresh minced garlic too.
Step 5 - Prepare toppings such as 명단 [myeong•dan], separated egg whites and yolks cooked and cut into strips. You can also add sesame oil or seeds, nori flakes, and spring onions.
Step 6 - Serve with some kimchi!
#londonkimchi #seoulnal #lunarnewyear #vegankimchi
약밥 [yak•bap] or 약식 [yak•sik] has been around since 488 AD. It’s seen as a type of rice cake, usually made for weddings and other celebrations.
It’s traditionally a laborious food because the rice was steamed with chestnuts, jujube, ginko and nuts first then flavoured with soy sauce, sesame oil and honey afterwards. But nowadays it can be quickly made with a rice cooker🤓🍚
Recipe:
- Step 1: Soak and rinse four cups of glutinous rice.
- Step 2: Soak jujube in water overnight and squeeze the water out and put it into the soaked rice to let the juice marinate even more (optional).
- Step 3: Add 1 cup of brown sugar (1/2 cup if you don’t like sweet flavour), 5 tablespoon of soy sauce, 4 tablespoon of sesame oil, 1 tablespoon of cinnamon powder, 1/3 tablespoon of salt.
- Step 4: Chop 200g of chestnuts (raw is better if you can find them) into big chunks and add it in with a handful of jujube, raisins, pine nuts, and ginko fruit, all to your preference.
- Step 5: Cook it in the rice cooker.
- Step 6: Serve with more sesame oil, nori seaweed sprinkled on top with kimchi as a side dish.
#koreanfood #yakbap #chuseok #happychuseok
It’s traditionally a laborious food because the rice was steamed with chestnuts, jujube, ginko and nuts first then flavoured with soy sauce, sesame oil and honey afterwards. But nowadays it can be quickly made with a rice cooker🤓🍚
Recipe:
- Step 1: Soak and rinse four cups of glutinous rice.
- Step 2: Soak jujube in water overnight and squeeze the water out and put it into the soaked rice to let the juice marinate even more (optional).
- Step 3: Add 1 cup of brown sugar (1/2 cup if you don’t like sweet flavour), 5 tablespoon of soy sauce, 4 tablespoon of sesame oil, 1 tablespoon of cinnamon powder, 1/3 tablespoon of salt.
- Step 4: Chop 200g of chestnuts (raw is better if you can find them) into big chunks and add it in with a handful of jujube, raisins, pine nuts, and ginko fruit, all to your preference.
- Step 5: Cook it in the rice cooker.
- Step 6: Serve with more sesame oil, nori seaweed sprinkled on top with kimchi as a side dish.
#koreanfood #yakbap #chuseok #happychuseok
When your kimchi turns sour and wilty, don’t throw it! The more sour it is, the better it is for cooking😋
Easiest way to eat it is to fry it with a little sesame oil. A little bit of sugar can balance the acidity which will go nicely with tofu👌 Try this healthy quick snack if your kimchi is looking sad in your fridge!
#vegankimchi #londonkimchi #koreanfood #friedkimchi #tofu #easyrecipes
Easiest way to eat it is to fry it with a little sesame oil. A little bit of sugar can balance the acidity which will go nicely with tofu👌 Try this healthy quick snack if your kimchi is looking sad in your fridge!
#vegankimchi #londonkimchi #koreanfood #friedkimchi #tofu #easyrecipes
Heat wave in London requires some cold kimchi noodles❄️
Recipe:
• Step 1: Boil rice noodles. Make sure they don’t stick by stirring consistently.
• Step 2: Assemble 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of vinegar, 1 tablespoon of sesame oil.
• Step 3: Cut as much kimchi as you’d like. Kimchi juice will add more flavour.
• Step 4: Mix the kimchi, sauce, and the noodles with some ice.
• Step 5: Add some cucumber, boiled egg, sesame seeds, spring onions, and more sesame oil.
This dish can be eaten all year round if you don’t add the ice. Simple, easy, and probiotic!
#kimchinoodles #koreanfood #londonkimchi #vegankimchi #summerrecipe
Recipe:
• Step 1: Boil rice noodles. Make sure they don’t stick by stirring consistently.
• Step 2: Assemble 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of vinegar, 1 tablespoon of sesame oil.
• Step 3: Cut as much kimchi as you’d like. Kimchi juice will add more flavour.
• Step 4: Mix the kimchi, sauce, and the noodles with some ice.
• Step 5: Add some cucumber, boiled egg, sesame seeds, spring onions, and more sesame oil.
This dish can be eaten all year round if you don’t add the ice. Simple, easy, and probiotic!
#kimchinoodles #koreanfood #londonkimchi #vegankimchi #summerrecipe
No cooking required for this healthy probiotic kimchi bagels as a quick breakfast! Feel free to add your own twist to this recipe and tag us🥯
Recipe:
• Step 1: Toast your bagels of choice.
• Step 2: Put some butter or cream cheese on your bagels. I’ve used a homemade fermented cashew cheese here.
• Step 3: Load on the kimchi on top.
• Step 4: Sprinkle some spring onions, sesame seeds, olive oil or other flavoured oil. You can season it further but because the kimchi is full of flavour, it isn’t necessary.
#vegankimchi #startup #londonkimchi #kimchirecipe #koreanfood
Recipe:
• Step 1: Toast your bagels of choice.
• Step 2: Put some butter or cream cheese on your bagels. I’ve used a homemade fermented cashew cheese here.
• Step 3: Load on the kimchi on top.
• Step 4: Sprinkle some spring onions, sesame seeds, olive oil or other flavoured oil. You can season it further but because the kimchi is full of flavour, it isn’t necessary.
#vegankimchi #startup #londonkimchi #kimchirecipe #koreanfood
막걸리 [mak•gul•li] is a Korean rice wine, known for its milky fizzy sweet refreshing flavour. It contains 100-500 times more lactobacillus probiotics than yogurt, depending on how long the ferment is. It is rich in amino acids and antioxidants.
The only ingredients you need are:
- 1kg of organic glutinous rice
- 800ml of water (can be flavoured with herbs)
- 150g of nuruk (Korean fermentation starter)
The brewing technique of makguli is dependent on how high quality the rice is. If the rice is broken, they will steam in different speed and ferment in different speed, thus creating a chaotic flavour. If the rice is washed, steamed, cooled, and mixed properly, each grain will ferment in sync, creating a harmonious flavour.
Ideally, the container has to be kept around 20-25 celsius for 5-7 days. If you drain and consume on day 5, it will be sweeter; on day 7, it will be more sour but stronger. Alcohol content is around 6-9% depending on how long the ferment is.
You can use the 지게미 [ji•gae•mi], the leftover chunks, to bake with it, put it as a mask on your skin, soil it for your plants, or rebrew store-bought makguli to boost its probiotics. It is full of nutrients and would be a shame not to upcycle it♻️
Credit to @yunjudang for an amazing workshop!
#makguli #ricewine #koreanfood #homebrewing #homemade #koreandrink
The only ingredients you need are:
- 1kg of organic glutinous rice
- 800ml of water (can be flavoured with herbs)
- 150g of nuruk (Korean fermentation starter)
The brewing technique of makguli is dependent on how high quality the rice is. If the rice is broken, they will steam in different speed and ferment in different speed, thus creating a chaotic flavour. If the rice is washed, steamed, cooled, and mixed properly, each grain will ferment in sync, creating a harmonious flavour.
Ideally, the container has to be kept around 20-25 celsius for 5-7 days. If you drain and consume on day 5, it will be sweeter; on day 7, it will be more sour but stronger. Alcohol content is around 6-9% depending on how long the ferment is.
You can use the 지게미 [ji•gae•mi], the leftover chunks, to bake with it, put it as a mask on your skin, soil it for your plants, or rebrew store-bought makguli to boost its probiotics. It is full of nutrients and would be a shame not to upcycle it♻️
Credit to @yunjudang for an amazing workshop!
#makguli #ricewine #koreanfood #homebrewing #homemade #koreandrink
Mugworts is a fragrant herb used for tea, soups, powdered then added into rice cakes, and even skin care.
Early May is the best time to forage them as they are young, tender, and the strongest in fragrance and flavour.
It also has medicinal properties that can:
- relieve itching
- regulate stomach acidity
- promote regular periods
- help with arthritis pain
- calm nerves
Because of its furry backside of the leaves, it also carries good microbes that can help bring in the right germs for making nuruk (Korean fermentation starter).
Follow to see more about Korean fermentation!
#korea #foraging #mugwort #fermentation
Early May is the best time to forage them as they are young, tender, and the strongest in fragrance and flavour.
It also has medicinal properties that can:
- relieve itching
- regulate stomach acidity
- promote regular periods
- help with arthritis pain
- calm nerves
Because of its furry backside of the leaves, it also carries good microbes that can help bring in the right germs for making nuruk (Korean fermentation starter).
Follow to see more about Korean fermentation!
#korea #foraging #mugwort #fermentation