Laundry day

  Fortunately, I don't do this job as often as my laundry, which is a relief as the whole process takes about three and a half hours, but it's just as fundamental a task. I've spoken about cooking as a chore that needs to be embraced as much as cleaning your teeth though as a bonus, it is a place where you can bring a lot more expression than polishing your enamel.

  Today's mission only needs to be performed every few months and this makes the three and a half hours well worth it. What am I rattling on about? Kimchi, of course. If you're unfamiliar, it's a pile of fermented vegetables that is, to me anyway, delicious as well as super good for your gut health.

  Loads of cultures have embraced fermentation, but a lot of the time it was because it was a great way to preserve food. It's not known how much our ancestors knew about gut health but we certainly know now. Fermentation basically takes place because naturally occurring bacteria start to digest the food and multiply. When we eat them, it fills our bellies with helpful bacteria. Everybody happy.

Top - chopped. Bottom - mulched.

  Though it takes a while, it's simple. So simple you can get your littles involved, but I'm jumping ahead. Into the mix go radish, white radish, Chinese leaves, onion, apple, carrot, spring onions, garlic, fresh ginger, chilli and seaweed. Then the fun starts. A sprinkle of salt is added then everything its treated to the same mischief that grapes experience underfoot.

  Actually, it's done by hand but the principle is the same. (I'm sure the kids would love the opportunity to jam their hands in a bowl of chopped veg and get mulching so get them involved too). The salt and groping softens the veg and induces it to drop water. After a while, everything gets packed into a huge crock and squeezed down until it's under the level of the liquid and then everything gets left alone. 

  After a few days, bubbles of gas start to appear letting you know the bacteria are happily feasting away. After a week to ten days a familiar vinegar smell and taste let's you know it's ready. As this is a while away I'll go to bed and come back later when it's done. Today's virtue is patience.

Kirk out

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