A Korean fermentation technique applied to a classic French vegetable base creates a versatile ingredient that transforms everyday cooking. This savory paste, a fermented take on mirepoix, develops complex umami notes that enhance everything from soups to main dishes.
The process begins with equal parts carrot, onion, and celery, roughly chopped and blended with salt, red miso, sugar, and gochugaru chilli flakes. After processing to a coarse paste, the mixture ferments in a sealed jar for at least two weeks at room temperature. The resulting condiment offers tangy, spicy complexity that works equally well as a topping or cooking base.
This fermented vegetable paste forms the foundation of a robust plant-based chilli that requires minimal active preparation time. The dish builds flavor by first cooking the fermented paste with tomato paste until aromatic, then combining with tinned tomatoes, beans, lentils, and spices in a slow cooker. The extended cooking time allows the fermented notes to meld with smoked paprika, chipotle, and dark chocolate, creating layers of heat and richness.
The finished chilli serves as a adaptable centerpiece for various meals, easily paired with rice, potatoes, or traditional toppings like fresh coriander, lime, and dairy or plant-based creams. Both recipes demonstrate how fermentation can elevate simple ingredients into complex flavor foundations for home cooking.
