3 recipes with kimchi: easy and probiotic

Kimchi is one of the national dishes of Korea. It is a very spicy preparation based on cabbage and different spices that is left to ferment. This makes it a very interesting food, not only because of its peculiar flavor and its usual intense red color, but also because of its benefits for our microbiota, due to its probiotic effect.

make kimchi It’s not much more complicated than making homemade sauerkraut, but some of its ingredients, if we want to get close to the original recipe, can be hard to come by. However, also it begins to be found packaged, and even unpasteurizedin its truly probiotic version.

It is important to note that traditional kimchi doesn’t have to be vegan. Among its traditional ingredients is a fish sauce. Therefore, to avoid it you must check the labeling to verify that it is 100% vegetable.

Although we love kimchi, one of the most common problems the first few times is not knowing how to consume it. It is possible that we buy it for a specific recipe with kimchi or a Korean dish and then we do not know what to do with it. Or that we prepare it at home for its properties and it is difficult for us to use it. Well here are some simple ideas on how to use kimchi to get the most out of it and that you can include it in your weekly menu.

1. Tofu and kimchi sandwich

Ideal for a light meal or a good snack, this sandwich is full of flavor and energy, protein and probiotic bacteria. All the ingredients we use lower the flavor of the kimchi, so it’s a great recipe if kimchi alone seems too powerful to you. You can do without pepper for tofu.

Ingredients for two sandwiches:

4 slices of whole wheat bread 2 tablespoons of kimchi 2 tablespoons of very finely julienned white cabbage 100 g of hard tofu 1 tablespoon of vegan with lemon juice 2 tablespoons of olive oil Salt and pepper

Preparation:

Mix the kimchi with the white cabbage in juliana in a bowl and reserve. In this way we get it crunchy and reduce the spiciness.Cut the tofu into thin strips and fry it. with olive oil until well golden. Season with salt and pepper. When assembling the sandwich, spread the vegan on the 4 slices of bread and added the tofu and then the kimchi layer with cabbage.If the kimchi is mild and you want more spicinessadd a little chili powder to the vegan one.

2. Spicy Buddha bowl

The easiest option to eat kimchi is to put a rice base. In this way we soften its flavor. We can assemble this type of dish with what we have in the fridge or take advantage of whatever seasonal vegetables there are. It also looks great, in winter, with baked vegetables.

This dish too goes great with cold udon noodlesthick and wheat, or sobafine and buckwheat.

Ingredients for two people:

200 g steamed brown rice 2 tablespoons kimchi 200 g Swiss chard 200 g steamed peeled edamame 2 carrots 1 cucumber 1 tablespoon rice or apple cider vinegar 1 lime juiced 1 tablespoon soy sauce or tamari Chives to taste 1 teaspoon ground black sesame

Preparation:

We prepare the dressing with the lime juice, the rice vinegar and the soy sauce. Wash the chives well and cut them very thin. Add it to the dressing and reserve.We cut the chard well washed, the stalks into squares and the leaves in juliana. In a bowl, mix them with the kimchi. Cut the clean carrots and the peeled cucumber into long sticks.we assemble the bowl with the brown rice on the bottom and the rest of the ingredients on top. Season and mix well before consuming. Decorate with ground sesame.

In case of making this dish to take awaywe can add the seasoning to the rice if we do not want to transport it separately.

3. Spicy coleslaw

A very simple salad that reuses the white cabbage as a couple for kimchi. The amount of cabbage and kimchi that we put will depend a lot on our tastes.

Tofunese adds protein to this American-Asian-inspired fusion salad.

Ingredients for two servings:

200 g white cabbage 100 g kimchi 1 sour green apple 200 g carrot 2 tablespoons unsweetened soy yogurt 2 tablespoons tofu Salt

Preparation:

Peel and core the apple. Cut the apple, cabbage and carrots into julienne strips.Place the cut vegetables and add the kimchi. We remove. We incorporate the tofunese and the yogurt. We try and correct the salt. We refrigerate until serving, very cold.