The art of fermentation unlocks profound, evolving flavors, transforming simple ingredients into complex foundations for countless dishes. By merging a classic French aromatic base with the vibrant tradition of Korean kimchi, a uniquely versatile condiment is born. This mirepoix kimchi serves not only as a bold topping but also as the secret engine for a deeply satisfying, meat-free chili.
Mirepoix Kimchi
This savory paste reimagines the traditional carrot-onion-celery trio, fermenting it into a tangy, umami-rich powerhouse ready to elevate soups, marinades, or a simple bowl of grains.
Prep: 10 minutes
Ferment: 2 weeks minimum
Yield: 1 jar (approx. 500ml)
Ingredients:
150g carrot, roughly chopped (unpeeled if scrubbed)
150g white onion, roughly chopped
150g celery, roughly chopped
13.5g fine salt (approximately 3% of the weight of the chopped vegetables)
½ tablespoon red miso or fish sauce
½ tablespoon sugar
15g gochugaru (Korean chili flakes)
Method:
1. Combine the chopped vegetables, salt, miso (or fish sauce), sugar, and gochugaru in a food processor. Pulse until a coarse, textured paste forms.
2. Pack the paste firmly into a clean, sterilized jar, eliminating any air pockets. As the mixture may produce little liquid, press a small piece of parchment paper directly onto the surface to limit oxygen exposure.
3. Seal the jar and let it ferment at room temperature, away from direct sunlight, for at least two weeks. After this period, begin tasting. Once it reaches your desired level of tang and flavor, transfer the jar to the refrigerator to slow the fermentation process.
Umami-Rich Vegetarian Chili
This robust chili draws its complex character and layered heat from the fermented mirepoix base and rich miso, creating a wholly plant-based dish that is both hearty and deeply flavorful.
Prep: 20 minutes
Cook: 3+ hours (or 2-3 hours on high in a slow cooker)
Serves: 4-6
Ingredients:
1 tablespoon olive oil
250g mirepoix kimchi (from recipe above)
50g tomato paste
2 cans (400g each) chopped tomatoes
2 cans (400g each) red or kidney beans, drained
100g dried red lentils, rinsed
400ml water
2 mild chilies, deseeded and chopped
3 tablespoons red miso
25g dark chocolate
1 teaspoon smoked paprika
2 teaspoons chipotle chili flakes
2 teaspoons dried oregano
2 teaspoons ground cumin
1 tablespoon ground coriander
Salt, to taste (use caution, as the kimchi and miso contribute salt)
For Serving (optional):
Fresh coriander, chopped
Lime wedges
Soured cream, crème fraîche, or Greek yogurt (dairy or plant-based)
Grated cheddar cheese
Method:
1. In a large pan over medium-low heat, warm the olive oil. Add the mirepoix kimchi and tomato paste. Cook, stirring frequently, for 3-5 minutes until the mixture darkens and becomes fragrant, and any excess liquid has evaporated.
2. Transfer this base to a slow cooker. Add all remaining chili ingredients (chopped tomatoes, beans, lentils, water, chilies, miso, dark chocolate, and all spices). Stir well to combine.
3. Cook on a low setting for approximately 6 hours, or on high for 2-3 hours, until the lentils are tender and the flavors have melded.
4. Before serving, taste and adjust seasoning with salt if needed, remembering the existing salt content from the ferments. Ladle into bowls and garnish with your chosen toppings.