Recipes & Blog

Kimchi is a firm favourite of ours here at The Cultured Collective. Kimchi, (or kimchee as its sometimes known) is a staple traditional Korean side dish of fermented Chinese leaf cabbage in an aromatic spice paste. It's the perfect accompaniment to rice and noddle dishes and we also love it with eggs and avo on toast... in fact, we love kimchi with pretty much everything! We've paired back the ingredients and process a little here to make it beginner friendly. Give it a try... INGREDIENTS 3x Heaped TBSN Coarse Sea Salt Vegetables 2x Chinese leaf cabbages ¼ small daikon/mooli radish...

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The silver lining to being on lockdown is that we’ve all got the opportunity to prepare and enjoy home cooked meals. In order to cook good, wholesome food for your family every day, you need a well-stocked store cupboard of good-quality basics. We’ve put together a list of essentials to help guide you through the next few weeks… Preserved Vegetables: With fridge space limiting how much fresh fruit and veg you can store and supermarket shelves stripped bare, one easy substitute to make in order to get your 5-a-day is adding in a portion of preserved vegetables. Kimchi and Sauerkraut...

Many fermentation journeys begin with sauerkraut. It’s a versatile, forgiving ferment making it perfect for beginners to experiment with. INGREDIENTS 1x head white cabbage Salt 2-2.5% by weight of cabbage (we use Himalayan pink salt, but sea salt works just as well - just steer clear of table salt!) 1 TBS Caraway Seeds   METHOD 1. Remove and reserve the outer leaves of the cabbage. 2. Core the cabbage and finely slice/shread. 3. Add salt to the shredded cabbage and massage and turn until the cabbage releases it’s water and a bribe is formed (this stage can take 10-15 minutes)...