Smoked tofu. I just added kimchi juice and more fish sauce etc.
New batch of rhubarb kimchi.
I love fermented foods.
Cured 2 fillets of salmon yesterday.
Roasted aubergine. Spanish artichoke hearts come in a tin.
Quickly poached the prawns and clams. It’s so hot the herrings started to soften fast.
How did you cure the salmon?
I have made it so many times I no longer measure ingredients. This time I used freshly ground juniper berries, scotch (Aberlour double cask, something like that) coarse salt and sugar. Cure 24 hours, turning once. This is my standard cure mixture. I also like grated beetroot in the cure.
