A quick supper especially if you have a glut of ripe tomatoes readily available. If you dont have fresh tomatoes use tinned whole plum tomatoes, drained of their liquid. If you like you can add peas to the gravy. You could also use mozzarella cheese instead of the eggs and finish under the grill. Serve with naan or bread to mop up the juices. The recipe is from ” Ammu” by Asma Khan,
I started the year with the good intentions of eating more fermented vegetables but was somewhat astounded when a small half litre of home made cabbage kimchi in my local shop cost a small fortune. So now I am making it for myself most of the time. This version is from ” The Artisan Kitchen” by James Strawbridge.
To make the best kimchi spread the salt over the greatest surface area to increase osmosis: massage thoroughly and get it right into any crevices.The parchment keeps ingredients submerged to maintain an anaerobic environment. A plastic bag filled with air is a good alternative .Look out for small bubbles of carbon dioxide, a sign that fermentation is in full swing. If the process is slow to get going, try moving the jar to a warmer spot.
