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How to make Kimchi - Formidable Veg style!

Preparation:
Wash your hands, grab a large mixing bowl/pot/bucket, clean, sterilised jars with lids, chopping board & sharp knife.

Ingredients:
1 cabbage (chinese cabbage or “wong bok” is best), 1 daikon radish, 1 large carrot, 2 or 3 cloves of garlic, 1 good sized knob of fresh ginger,
chili powder (optional) fish sauce (optional), good quality sea salt.

Method:
1. Chop all veggies up into bite-sized chunks (or smaller if you like)
& chuck into the mixing bowl/pot/bucket

2. Finely chop and add the garlic and ginger

3. The salt, chili and fish sauce are all done to taste, so start with a little bit
of each to begin with and add more later if it’s not strong enough.

4. Start mixing everything with your hands! Scrunch the cabbage between your fingers, squeeze the juice out with your palms and bash it down
with your fist until juice starts coming up from the bottom.

5. Pack the mix tightly into jars, put the lids on and leave them on the bench for at least a week. It’s a good idea to have something underneath to catch the juice, as they often overflow!

Enjoy by itself or with any meal!

lyrics

Kimchi! It’s good for me!
It’s the best stuff that I eat, I guarantee
Kimchi! So good for me
I wanna make it for my friends and my family

All I do is I get my daikon radish with a cabbage finely diced
then I chop a bit of chilli with the garlic and the ginger to crank it up with spice
Add saltiness, sweetly caress it to give it a good massage
then when I see that water rise I stuff it inside a jar

Kimchi! It’s good for me!
Fermenty probiotic flavour jamboree
Kimchi! What does it mean?
Something like salty pickled veggies in Korean

Kimchi! It’s good for me!
It’s the best stuff that I eat, I guarantee
Kimchi! So good for me!
I wanna make it for my friends and my family
Now let’s stuff it, stuff it, stuff it inside a jar!

Kimchi! Take it from me, you wanna leave it out on the bench for about a week,
Kimchi, when it’s ready well, y’know your whole kitchen’s really gonna reek
Be careful when you try and take a peek
Yeah, but kimchi is the flavour that I seek!

credits

from Kimchi - Single, released August 19, 2016
Charlie Mgee: ukulele, vocals and kimchi fart
Mayuka Juber: clarinet
Mal Webb: trombone, slide trumpet & gourd bass
Michael Barker: drums
Spoonbill (Jim Moynihan): wonky beets & squishy phun

Written by Charlie Mgee & Formidable Vegetable Sound System.

Recorded at: Twisty Pole Studios - Rotorua, NZ, The JB Compound - Fremantle, WA, Casa-del-Mal - St Kilda, VIC & Mt Lawley, WA.

Produced by Spoonbill & Charlie Mgee.
Mixed & mastered by Spoonbill in King Lake, VIC.

Music copyright © 2016 ORiGiN Music Publishing.
For use, please contact: www.originmusic.com.au

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all rights reserved

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Formidable Vegetable Fremantle, Australia

Permaculture funk-swing for a changing world.

With a wheelbarrow full of dirty electro radish-beets, crusty jazz ukulele, swingin' strings and hyperactive horns, Formidable Vegetable are here to sow the garden of your mind with seeds of future-resilience in the funkiest way possible.

"So infectious that the most ardent climate sceptic would have trouble staying still"- Sydney Morning Herald.
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