Chicken Bulgogi

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Lacto Fermented Garlic

There’s a Polish Deli just around the corner. We love Garlic. But I might have over done it with the 5 bulbs I bought last week. So what is the traditional / historic way to deal with an excess of Garlic?

Ingredients:-

Garlic cloves, cut in half - lots of!
2 table spoons of salt
2 table spoons of sugar
Dill Seeds, whole (They have the Lactobacillus bacteria you need)
Black Pepper Corns (They also the have Lactobacillus bacteria you need)
Water

Method:-

(1) Add the Salt and Sugar to the water. It will dissolve over time. Don’t heat it as you will kill the bacteria.
(2) Cover the Garlic cloves, Dill seeds and Pepper Corns in the brine.
(3) Pour into a sealable jar and pop the lid on.
(4) Vent every day, more often as the fermentation peaks. (You will fill the house with the smell of Garlic!)
(5) After a month or so the fermentation will die off. Good to eat. But only use ½ the amount which you would have with fresh Garlic!!!!

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Details: Written by Tony Carson; Category: Recipes; Created: 08 May 2021

This is a Korean dish which Sue slightly modified to suit the mini (Inner) Chicken fillets I found for £1.99.

Ingredients:-

175g of Chicken breast, cubed
3 Tbsp of Soy Sauce (Gluten free for us)
1 ½ Tbsp of Brown Sugar
1 Tbsp of Rice Wine Vinegar
70ml Lemonade ( Sue made her own with Soda Water and the juice of a Lemon…)
½ Tbsp of minced Garlic
1 Tsp of minced fresh Ginger
1 Tsp of Olive Oil
Ground Black Pepper

Method:-

(1) Combine the marinade ingredients in a bowl and mix well.
(2) Pour over the Chicken and marinade in the fridge for at least 4 hours.
(3) Add the Chicken to a hot frying pan with a little Oil, reserving most of the liquid.
(4) Sear the Chicken on all sides.
(5) Turn the heat down and stir occasionally until the Chicken is cooked.
(6) In a separate pan heat the remaining marinade and reduce over a medium heat.
(7) Serve over a bed of Rice and pour over the reduced marinade.

We garnished ours with sliced home pickled Radishes and Spring Onion. The pouring sauce was the Ximenia and Chilli Chutney we made the other day and we had the remaining Zucchini Noodles from the night before as a side. All pretty tasty!

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