Widely touted by nutritionists as one of the most effective foods to maintain gut health and improve the immune system, kimchi is a traditional Korean side dish that is fast becoming a staple in households globally.
In Korean cuisine, kimchi is most commonly served as a side dish (banchan), but is also a popular addition to dumplings, fried rice, stew, bulgogi (Korean BBQ) and bibimbap (Korean rice bowl). Over the past few decades, Western cuisine has taken hold in Korea, and Korean cuisine is also winning fans in the West. This cross-fusion has resulted in the creative use of kimchi in modern Korean dishes such as cheesy corn or inside the humble toastie here in Australia.
Similar to sauerkraut in its preparation, this slightly spicy mix of fermented vegetables is easy to make at home. Once you’ve made your kimchi, feel free to add it our Korean Potato Pancake or Bibimbap.
Including kimchi in your diet is surprisingly easy, and your body will thank you for the nourishment. Try sandwiching some chopped kimchi between two tortillas with cheese for a Korean twist on a quesadilla; dice it up and use as a garnish for avocado on toast with eggs; use it to boost sweet potato or corn fritters; include as a condiment for a poke bowl; or just mix straight into your rice. Also, remember not to discard the brine once the kimchi is all gone, as it is just as valuable – add it to your weekend bloody Mary, stir into sour cream for a zingy dip or incorporate it into a salad dressing.