Having tried sauerkraut, traditional Napa cabbage kimchi, the fresher cucumber kimchi, and unfermented Korean lettuce kimchi (sangchu-geotjeori) we should now be able to give the same treatment to practically any vegetable.
I was just saying how hard it is to get real vegan kimchi when, walking down Waterloo’s “Lower Marsh” on my way to collect my trendy new Tom Ford glasses I come across these charming people.
Enough said about Kimchi. This is a serious post about how to make it! Continue reading “Savoury Probiotics: Cucmuber Kimchi”
Kimchi is made by fermentation of vegetables using lactobacilli, a bacterium naturally present in virtually all vegetables which can convert sugars into lactic acid. This preserves the vegetable, imparts much flavour and supports healthy function in your gut and immune system. Continue reading “Hello Kimchi”
These mung bean fritters are a Korean street-food staple. Crispy on the outside the tender, moist centre is punctuated with crunchy sprouted mung, onion and other vegetables and kimchi, a pro-biotic super-food made from fermented Chinese Napa cabbage, pungent with ginger, garlic and red chilli
Traditional Kimchi contains sea-food products. You can find vegan approximations in some health-food shops, or follow our recipe for home-made vegan “kimchi“ . You can also try our kimchi-free version. It’s not probiotic, but bursting with flavour.