Sprout Top Kimchi
A perfect way to use up the sprout tops from our charred sprout tree recipe which would otherwise burn before the sprouts cook through.
Our sprout top kimchi is a brilliant way to add some fire and crunch to your christmas leftovers. Great with all the cold cuts but even better stuffed into turkey grilled cheese! Try pairing your kimchi with a mature cheddar and some sourdough crackers. Or how about that glazed gammon with some fried eggs loaded up with kimchi?
Salt brined and fermented for up to two weeks this Korean inspired sprout ferment packs a real punch. Full of spice and umami goodness from the gochujang, a fiery fermented red pepper paste. The kimchi takes on a slight sweetness from the grated pear which helps to round off the spicy heat of the finished kimchi.
