At The Fermentation Station we focus on small-batch, seasonal and sustainable ferments. This ferment belongs in our Winter 2020 family, launching with a classic love or hate Winter vegetable, Sprouts.
Packed full of the good stuff, sprouts unfortunately hold a bit of a bad reputation. They're crunchy, sweet and faintly nutty which compliments the addition of Miso to our Kimchi recipe. We wanted to mix up our staple Kimchi to create a seasonal ferment that adds a different depth of character. Adding Miso not only contributes a ferment to the recipe but a tangy, savoury, sweetness to our Kimchi spice base.
Experiment with this ferment over the holidays, adding funk to leftover roast dinner sandwiches, or an alternative pickle on a cheese board.