Made from fermented Chinese cabbage and spices, kimchi is the Asian version of sauerkraut. It has been used for thousands of years in traditional Korean cuisine and renowned for its therapeutic and healing properties.
Kimchi is an excellent source of vitamins K, C and B6 . And like all fermented vegetables, they contain good bacteria which enrich our microbiota (aka probiotics). For this reason, it helps relieve inflammatory diseases and digestive problems. Kimchi is also rich in fiber, calcium , iron and potassium.
Here is one of our favorite kimchi recipes:
Ingredients (4 people):
- 1 small cauliflower
- 2 tablespoons of olive oil
- 2 teaspoons toasted sesame oil
- 1 small bunch of kale, cut into strips
- 2 spring onions, sliced
- ½ cup chopped kimchi
- ¼ cup chopped fresh cilantro
- 3 tablespoons tamari (fermented soy sauce)
- Grate raw cauliflower until you have about 2 cups of “cauliflower rice.”
- Heat the olive and sesame oils in a large skillet over high heat. Add the kale and cauliflower and sauté until the kale is cooked and the cauliflower begins to brown, 3 to 5 minutes. Add the spring onions, kimchi, coriander and tamari.
- Adjust the seasoning if necessary and serve hot.