Mac Kimchi ingredients:
Cabbage, onion, pear, garlic, ginger, gochugaru, soy sauce, rice flour & salt. Produced in a kitchen that handles eggs, milk, soy, celery, freenuts, fish, sesame, mustard, gluten, peanuts.
About Mac Kimchi
A kimchi for those of us who crave the deep spicy umami of traditional Korean kimchi.
Although Korean kimchi comes in many different forms and recipes, in Korea, Mak kimchi is the name given to a recipe that is chopped, as opposed to the full head of cabbage being massaged while still intact (poggi).
In Edinburgh Fermentarium's ?Mac Kimchi?, respects are paid to the traditional methods of Korean Mak kimchi and Scottish heritage of porridge making, whilst utilising locally grown veg when it is in season.
Firstly, a warm rice flour porridge is made which is then blended with garlic, ginger, onion, soy sauce and pear and the inimitable Korean ground chilli, gochugaru. This mixture is then massaged into the cabbage.
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