Flower Power Summer Kimchi
The weather in June was absolutely stunning. And even early July had its stretch of high temperatures too… And that for me means salads all across, especially now my garden seems to be churning away great vegetables.
During the summer Koreans do a non-fermented version of kimchi, known as summer kimchi – here is my take on it, incorporating summer fruit and some flowers from the garden.
I used the first of the cucumbers, but you can do that with tomatoes or green leaves too. The (summer) sky is the limit!
- 1 medium cucumber
- 1 cup cherries pitted
- 1 cup of rose petals and fuchsias
- 1 tsp ginger
- 1 tsp garlic
- 1 tbsp gochugaru flakes
- Fish sauce or miso (optional)
- Salt
Prep your ingredients. I de-seed and cube my cucumber as prefer the chunky bite feel, but you can slice them if you prefer. I used cherries, but I have done this recipe with gooseberries too (as I shared in my Instagram account). Strawberries would work great too.
The roses are still going and add a nice floral note. Nasturtiums make a great substitute and bring a peppery to the dish.
Make a ginger, garlic and gochugaru paste. Mix all ingredients well – if you are using add your fish sauce or miso to taste.
You can serve straight away but if you would like you can add to a jar and let it ferment overnight.
