After eating samphire for literally breakfast, lunch and dinner for a week following the Samphire Safari, I spoke to my private chef friend and she said I should try fermenting the stuff. Samphire Kimchi was created to preserve the forage.
I’ve had it in the fridge for about 2 months now and I’m getting worried my housemate-Josie is addicted to it. She confessed she has had some every day for a long time now. I mentioned she shouldn’t eat it all but she looked exceptionally hard done by and upset. So I stashed away some for my own private collection and let her crack on.
Samphire kimchi is pretty versatile as my housemate will attest to. She has it with omelettes, noodles dishes, in sandwiches, in salads or just straight outta the jar. My personal favourite was having it with slow cooked hoisin pork shoulder, nettle seed lotus pancakes, spring onions and fresh chilli.
What you need
Big kiln jar
2 head of savoy cabbage cut julienne
3 red chillies cut julienne
4 big carrots grated
1 tablespoon of miso paste
2 garlic gloves grated
1 inch thumb of ginger grated
2 table spoons of salt
1 tablespoon of fennel seeds
1 teaspoon of chilli seeds
1 kg of samphire tops
Crush the fennel seeds and chilli seeds together and then combine all ingredients in a big bowl.
Spoon into the kiln jar and with a rolling pin pack the mixture down as tight as possible. You will be suprised how much fits in. Make a lid by lying 4 sheets of cling film on top of each other and cut a large circle out of this making it much larger then the kiln jar diameter. Place this lid over the mixture and push the sides down with a spoon. Prick the cling film so the juice seeps out and you are left with a layer of juice on top. You need to make sure the mixture isn’t exposed to air so it doesn’t go mouldy. Place a tin on top and a chopping board with some wight on top of it over night. Best to leave it in a baking tray to catch any excess juice spilling over.
The next day it is ready to store in the fridge. Remove the tin and replace with a small glass so when the lid is closed it still depresses the mixture. I don’t think this is strictly necessary but it will prevent mould.
After a month it should be fermented giving it a unique spicy, sour, umami flavour.