Kimchi Miso Mayo

Mother Hopes bountiful garden blessed us with some beautiful tubers. We thought this would be the perfect opportunity to make some kimchi miso mayo. 

Spoiler alert, there is red miso in the kimchi recipe, which suits us just fine! Our pea miso would be considered red. To oversimplify, a white miso will be mainly carbohydrate based, like rice, or our oat miso.

A red miso will be at least half protein and take much longer to ferment, from 12 to 24 months.

Ingredients

• 2 egg yolks
• 1tsp mustard (Fine, not wholegrain please)
• 2 tsp oat miso
• 1 tsp white wine vinegar
• 1 tbs kimchi brine
• 180ml Oil (We used a 1:1:1 blend of Cold pressed Rape seed, olive oil and sunflower oil)

Directions

• Combine all ingredients except the oil.
• Start whisking and gradually drizzle in the oil.
• Once you have a beautiful glossy emulsion, drizzle a little more kimchi brine on top.
• Enjoy with roasted veg.
• Our Jerusalem artichokes were roasted at 200C for 25 minutes until lightly caramelised.