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Kimchi, Yes Please!

Kimchi, a staple in Korean cuisine, is a delicious, spicy, salty and fermented side dish that’s also a staple in my fridge.

It’s easy to make, a delicious addition to all kinds of dishes and packs a punch when it comes to the health benefits it offers. Typically made with napa cabbage, it can be easily made with green cabbage which is readily available throughout the winter months.

Not convinced? Have a read through and I bet you’ll be a kimchi convert in no time!

Kimchi is a nutrition power house!

Kimchi is a power house when it comes to the health benefits it offers. Loaded with vitamins A, B and C plus fibre, kimchi is highly nutritional and is also packed full of lactobacilli, the healthy bacteria which aids digestion and helps detoxify the body. The ginger, garlic, peppers and spices used in the fermentation process are also renowned for their beneficial effects on the immune system. Kimchi can help fight infections and cold and flu symptoms making it a perfect food to load up on this time of year.

How do I eat kimchi?

As someone who loves salty, umami flavours with a bit of kick, I love adding kimchi to eggs, stir-fried rice dishes, cooked quinoa and sautéed mixed veggies. Kimchi also pairs well with gochujang and fried mushrooms for a delicious burger topper and if you haven’t tried kimchi fries, do yourself a favour and make Korean BBQ Kimchi Fries stat! They’re ridiculously delicious.

Kimchi is readily available at markets and grocery stores, and is fairly easy to make at home. Try one of these kimchi recipes below using locally sourced green cabbage and let us know how you incorporate it into your meals by joining our conversation on Facebook, Twitter and Instagram.

Make kimchi at home

Bonus kimchi recipes to try!

Happy fermenting!

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