Kimchi is a traditional Korean side dish made from lacto-fermented vegetables and spices, and it's packed with flavour and nutrition. Let's discuss the top seven reasons why you should be incorporating kimchi into your meals. From its properties to its versatility in a variety of dishes, kimchi is a must-have in any kitchen. So let's get started!
Kimchi adds a spicy, flavorful kick to any dish.
The fermentation process increases the bioavailability of vitamins and minerals, including vitamins A, B, and C, folate, and potassium.
Kimchi, when it hasn't been pasteurized, contains good gut bacteria.
It is a low-calorie, low-fat food that contains dietary fibre.
Kimchi is a great way to add variety to your meals and make them more interesting plus a way to eat your veggies!
It is a fermented food, which means it is rich in natural enzymes.
Kimchi is a great way to add a pop of colour to any plate.
Let us share with you one of our favourites dishes with kimchi:
500 g firm tofu
100 g kimchi + more to garnish
1/4 c dried hijiki seaweed (or 1/2 cup of other dried seaweed)
1/2 cup fresh shitake mushrooms, thinly sliced
1/4 onion, thinly sliced
120 g potatoes, peeled and grated
2 tbsp toasted sesame seeds
2 tbsp mirin
1 tbsp cornstarch
1 tbsp maple syrup
Rehydrate the seaweed and drain by squeezing it with your hands.
Process the tofu until you get a paste.
In a bowl, mix the tofu paste with the rest of the ingredients.
Shape around 20 ping-pong size balls with your hands*
To cook them, you can either fry them in a pan with hot oil for around 7 minutes or bake them in the oven at 190C for 30 minutes.
Serve with kimchi on the side and a sauce of your choice. Eat immediately**.
* You can prep them the day before and store them in the fridge until cooking time.
** Eat the leftovers cold in a poke bowl with rice or quinoa, and your favourite toppings.
Check other recipes with kimchi here