The best way I can describe cultured butter is that it is a buttery butter. We introduce live cultures into our cream and ferment it before churning which allows the it to develop a tangy, nutty, and more complex flavour profile. It is a super beginner friendly fermentation recipe and a great way to introduce a fun hands on project into your week.
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My grandma spent most of her life in Korea so a lot of her go-to recipes are Korean dishes. Kimbap was one of those recipes I would always beg her to make. I would watch her roll Kimbap after Kimbap until we had a mountain stacked. You’d think we were feeding a whole village! If you try this recipe, you’re officially apart of the family, so I hope you enjoy this <3
We’ve got 2 slices of toasted homemade sourdough filled with a bright minty pea and ricotta sauce. The chicken is juicy and topped with mozzarella and sun-dried tomatoes. Finally some peppery rockets for a little kick.
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Miyeok Guk is a Korean seaweed soup that is traditionally eaten for breakfast on one’s birthday. It’s often made for women who have just given birth as Miyeok (the seaweed) is known to be incredibly healing and nutritious. It then became a tradition as a sign of honor for your mom.
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This tomato sourdough focaccia is bouncy and soft on the inside with a crispy edge. It is packed with flavor so it’s amazing all on its own. But it also makes a delicious sandwich bread since tomato goes with almost anything.
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