My nasturtiums always go a bit crazy over summer, self-seeding everywhere and covering my terraces in a bright green and orange blanket. I use the flower petals in salad and pickle the seed pods but their beautiful green leaves are often missed, and they too are peppery and delicious and so good for you! They are nature’s antibiotic, packed full of vitamin C so it’s only fitting I write up a nasturtium recipe right before winter.
Nasturtiums are frost tender and we have been having the odd frost in the mornings so the leaves are starting to look bedraggled and worn. Harvest them now before it’s too late!
Today’s recipe is my take on Kimchi, the spicy fermented vegetable dish that’s a staple in Korean cuisine. Traditionally it uses napa cabbage and Korean radish, similar to daikon and it’s mixed with gochugara chilli pepper, garlic, ginger and fish sauce or shrimp paste.
There are over 200 kinds of known kimchi as the ingredients change depending on the region, or what’s in season. I’m going to add to that number with this version. I barely had any of the traditional ingredients, except for spring onions, garlic, ginger and fish sauce but I had enough substitutes to make something that tastes delicious and resembles Kimchi. Read More