Mirepoix kimchi and vegetarian umami chilli: Kenji Morimoto’s recipes for cooking with homemade ferments

The traditional Korean method of preservation brings a fresh twist to soups, marinades and even a plant-based chilli

Cooking with ferments brings a tremendous amount of flavour to whatever you’re making, and it’s a great way to showcase how an ingredient evolves through the application of heat. The idea of combining a Korean preservation method with a French technique is exactly what I love about creativity in the kitchen. This mirepoix kimchi is not just a fun ferment to dot on savoury oatmeal or eat alongside cheese, but it also acts as the backbone for a plant-based, umami-filled chilli.