Chefs Ryan Walker and Moonhyung Lee work at Silo London considered the world's first no-waste restaurant. Here is how they make a simple kimchi from leftovers.
Throughout October, Brut and EAT Foundation are sharing examples of the EAT-Lancet Planetary Health Diet from around the world.
Throughout October, Brut and EAT Foundation are sharing examples of the EAT-Lancet Planetary Health Diet from around the world.
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LifestyleTranscript
00:00Yep, so umami, so fresh, really zingy, reminds me home, and no waste.
00:14Kind of taking those ingredients that you have in your everyday fridge drawer and preserving
00:19them and changing them into something different and something interesting.
00:22We have some beautiful cucumbers, garlic, chives, onions, mixed chilies, bit of Korean
00:26chili flakes.
00:27A little bit of treacle made from all of the kind of vegetable trimmings in-house.
00:31You can pretty much treacle anything, from onion skins to carrot tops, because you're
00:34essentially making a stock.
00:36Instead of treacle, you can use basically any fruit-based syrup or molasses, a little
00:40kind of apple reduction made from essentially any waste apples, a little bit of powder made
00:45with the excess dashi seaweed.
00:47Instead of using fish sauce, we're going to be using a crab garum made with whole velvet
00:53crabs, so nothing going to waste.
00:55If you don't have this though, fish sauce is completely fine.
01:08In the restaurant industry as a whole, the waste generated is ridiculous.
01:11Here at Silo we are a zero waste restaurant, which essentially means anything that does
01:15leave our system is turned into another product.
01:17And then basically any pulp left over from that process, we compost and that will go
01:22basically back to the farm.
01:24And it's something that most people can do at home.
01:33In Korea, we make a different type of kimchi depending on the seasonal vegetables.
01:38And since we always make a big batch of kimchi, it's quite a communal cooking for us.
01:44And it's also quite sustainable.
01:46So now we are going to pour the hot brine water to the cucumbers.
01:51So a big problem I found in the hospitality industry from previous places is the kind
01:56of exploitation of workers, specifically migrant workers with no visa, and people will hire
02:02them as essentially cheap labor and they're not protected by any of the employment laws
02:08in the UK.
02:09And this is something that is commonplace all over the world.
02:12Luckily here at Silo it's a very strict process to employment.
02:15A lot of the kind of toxic side of working in the hospitality industry doesn't really
02:21exist here.
02:22It's not as cutthroat and competitive.
02:28Now we are mixing the chives and garlics with the sauce that we made.
02:35Now we're going to taste.
02:36It's nice, but you can do a lot more salt.
02:41Don't be afraid of salt here.
02:43What the salt does is allow essentially the lactic acid bacteria, the bacteria trying
02:46to generate on this to thrive.
02:49So because of the high salt content of something like this, you want to pair it up with something
02:53that's going to equalize that salt out.
02:55So for example, whole noodles, rice, their broths.
02:58The best dish to pair with the cucumber kimchi is a cold noodle.
03:02And by adding some juice of the kimchi, it's a very typical summer dish.
03:07So now we mixed all the ingredients together and at this point the kimchi is ready.
03:12We are going to transfer it to a jar and then leave it for one to two days to ferment it.
03:19Then we can store in a fridge.
03:20Yeah, this with some rice, noodles, you know, have it cold.
03:25Yeah, that's delicious.
03:27Let me go in again.
03:30It's that good.
03:31It's that good.