Yemi Adelekan is a food writer and blogger who was a semi-finalist in the 2022 series of BBC TV’s Masterchef competition.

Every Saturday Yemi writes on the Stray Ferret about her love of the area’s food and shares cooking tips – please get in touch with her if you want her to review a restaurant, visit your farm, taste the produce you sell or even share a recipe.

Fermentation, an age-old technique, continues to make a delightful comeback in many modern kitchens. With roots deep in various culinary traditions, fermentation is not just about preserving food—it’s about unlocking new layers of flavour, texture, and health benefits.

Fermentation is a process that transforms food through the action of beneficial bacteria. These microorganisms break down sugars and starches in the food, creating acids or alcohols that preserve the food and give it that distinctive tang.

Some of the most widely available include kombucha, yogurt, aged/raw cheeses, sauerkraut, pickles, miso, tempeh, Nattō and kimchi. Other fermented healthy foods include apple cider vinegar, wine, sourdough bread, cottage cheese and coconut kefir.

In Nigeria one of the most popular condiments called ‘Iru’ is fermented locust beans. I saw my mum make this before I knew what ‘fermentation’ was and one year she made it using soya beans.

Among the stars of the fermentation world, kimchi shines bright as a versatile, tangy, and spicy Korean staple. I first tried it a few years ago and was unsure about it, but now I am a fan.

Making your own kimchi

Kimchi is a traditional Korean dish made from fermented vegetables, typically Napa cabbage and radishes, seasoned with chilli pepper, garlic, ginger, and fish sauce. 

While the process may seem daunting, making kimchi at home is surprisingly simple and requires only a few ingredients and some patience.

Basic kimchi recipe

Ingredients:

• 1 medium napa cabbage.
  
• 1/4 cup sea salt.
  
• 4 cups water.
  
• 4 cloves garlic, minced.
  
• 1 tablespoon ginger, minced.
  
• 1 tablespoon sugar.
  
• 3 tablespoons Korean chili flakes (gochugaru).
  
• 2 tablespoons fish sauce (optional for vegans).
  
• 4 green onions, chopped.
  
• 1 small carrot, julienned.
  
• 1 daikon radish, julienned.
  

Method:

• Prepare the cabbage: Cut the napa cabbage into quarters and remove the core. Cut each quarter into bite-sized pieces. Dissolve the sea salt in water and soak the cabbage pieces for two hours, turning occasionally to ensure even salting.
  
• Rinse and drain: After two hours, rinse the cabbage thoroughly under cold water to remove excess salt. Drain well.
  
• Make the kimchi paste: In a bowl, combine the garlic, ginger, sugar, gochugaru, and fish sauce (if using) to form a paste.
  
• Mix: In a large bowl, add the drained cabbage, green onions, carrot, and daikon radish. Pour the paste over the vegetables and mix well, ensuring each piece is coated.
  
• Ferment: Pack the mixture tightly into a clean glass jar, pressing down to remove air bubbles. Leave about an inch of space at the top. Cover the jar loosely with a lid or a cloth to allow gases to escape during fermentation.
  
• Wait and taste: Let the kimchi ferment at room temperature for one to five days, depending on your taste preference. Check daily, pressing down the vegetables if they float above the liquid. Once it reaches the desired tanginess, transfer the jar to the refrigerator.
  

Creative ways to enjoy kimchi

Whether you buy or master making your own kimchi, you’ll find it’s incredibly versatile. Here are a few delicious ways to incorporate it into your meals.

Kimchi and sweetcorn fritters – make your sweetcorn fritter batter and add finely chopped kimchi. Reserve the juice and use it to make a dipping sauce. You can also add some blended kimchi to your mayonnaise.

Kimchi-fried rice: Stir-fry day-old rice with chopped kimchi, a splash of kimchi juice, and a fried egg on top. The tangy, spicy kick transforms plain rice into a flavory-packed dish.

Kimchi grilled cheese: Layer kimchi between slices of your favourite cheese and bread, then grill until crispy. The combination of melty cheese and tangy kimchi is irresistible.

Kimchi tacos: Add kimchi to tacos for a fusion twist. It pairs beautifully with pulled pork, tofu, or even scrambled eggs.

Kimchi soup: Simmer kimchi with tofu, mushrooms, and broth for a comforting, spicy vegetarian soup that’s perfect for chilly days.

Kimchi Bloody Mary: For the adventurous, blend kimchi juice into a Bloody Mary cocktail for a zesty, savoury kick.