It’s beginning to feel like fall and we are excited to FERMENT and so is the LCBO’s Food & Drink Magazine! Bradshaws is mentioned in the Autumn
issue of Food & Drink featuring our favourite Mortier Pilon Fermenting line, and we've teamed up with Sara Bradford of Nourish Real Food to help
us figure out the easiest way to adopt this healthy way of preparing fermented foods into our busy lifestyle!
Take our Upcoming Class at the Stratford Chef School - FERMENT WITH CONFIDENCE
Thursday September 28th 6:30-8:30pm Tickets $25 per person
The fall harvest and our Mortier Pilon fermenting jars inspired use to learn more about fermenting food and after a pep talk with our Fermenting Guru Sara
Bradford at Nourish Real Food
and reading our gorgeous Mortier Pilon recipe book
we decided to make KIMCHI – and we were surprised how EASY and DELICIOUS it was!!
Mortier Pilon has come out with a fermenting vessel line that will remove all the homemade fermenting doubts from your mind — by giving you the perfect
vessel to ferment in, offering sizes that are reasonable (instead of massive crocks), and providing all the tools you need — nothing more, nothing
less. Their simple instructions, and delightful recipes, help you realize your fermenting potential. We also love that Mortier Pilon is a Canadian
Kimchi is one of those hot, hot things right now. (Quite literally.) And so is this Easy Lacto-Fermented Kimchi recipe we're going to share with you…
It's just so DO-ABLE, that your fear of making this elusive thing will be forgotten… forever… we hope.
Making Kimchi using a Mortier Pilon Fermeting Jar
ITEMS NEEDED TO GET STARTED
• 1 nappa cabbage
• 1/3 – 1/2 cup kosher salt
• clean dishtowel
• 2 cups water
• 3 Tbsp rice flour
• 1 Tbsp raw sugar
• 5 – 6 large cloves garlic, peeled
• 3 Tbsp ginger, chopped coarsely
• 1 onion, chopped into 4 chunks
• 1/2 cup fish sauce
• 2 Tbsp chilies (flakes or whole)
• 2 Tbsp Sambal Oelek (or more)
• 1 daikon radish, julienned (if you can’t find one then skip this)
• 4 round red radish, or 1 long red radish, julienned
• 3 or 4 carrots, julienned
• 6 scallions, including leafy green parts
PREPARING THE CABBAGE
Cut cabbage in half, lengthwise. Submerge in a bowl or a sink filled with cold water and remove as much dirt as you can.
Shake as much water off as you can, then place on a cutting board.
Generously sprinkle salt all the over the cabbage leaves, separating the leaves to salt in between the crevices — especially on the thicker, tougher
part of the leaves near the core.
Cover with a clean dishtowel and leave for at least 3 hours, up to 10
After the salted cabbage has rested at least 3 hours, rinse it really well and remove all the salt. Cut the halves into quarters, remove the core, separate
leaves and let them drain completely in a colander, until dry.
PREPARING THE REMAINING INGREDIENTS
Combine 2 cups of water with the rice flour, whisking it together. Bring to a simmer and remove from the heat. Whisk in the sugar, transfer the mixture
to a bowl, and let it cool completely.
In a food processor, place the garlic, ginger, onion, and chilies (if they are whole). Blitz a few times, until they are minced. Add this and the fish
sauce to the rice flour mixture. Stir together.
MIX EVERYTHING TOGETHER THOROUGHLY
Place the dry nappa leaves into a large bowl. Add the remaining veggies and the rice flour chili mixture. Mix really well, making sure all the leaves
are covered in the yummy sauce mixture.
The Mortier Pilon crock has a really cool feature. There is a space on the lid (that screws onto the crock) for you to pour in some water. Once you’re
done that, the final lid gets place on top of the water, but prevents it from closing/sealing completely — allowing gas to escape.
Ferment your kimchi at room temperature for 4 to 5 days before serving. Once fermented to your liking, close the lid on tightly or transfer to small jars
and refrigerate. ENJOY!!!
Why Eat Fermented Foods?
Lacto-fermentation has been used for countless years as a preservation method. And with harvest in abundance, nothing goes to waste if it’s being preserved
properly. There are loads of ways to preserve, but this one is perhaps the BEST for your health.
IMPROVES IMMUNE SYSTEM (via your gut)
IMPROVES SEROTONIN LEVELS (via your gut)
RESTORES PROPER BACTERIAL BALANCE IN GUT
RICH IN ENZYMES
INCREASES VITAMIN CONTENT — AND BODY’S ABILITY TO ABSORB THEM