Makes A LOT Prep Time 72 hours   Rated:    
by Tenina Holder

I have been fascinated by kimchi for quite a while now. I love the spicy fermented taste on my palate, and the options available started to work on me over time. Kimchi has been a staple of the Korean diet for centuries. This spicy fermented cabbage dish comes in many forms and is an essential part of a Korean meal. Raw fermented kimchi is loaded with vitamins, but its biggest benefit is the "living healthy bacteria" called lactobacilli that is created during the fermentation process. This good bacteria helps to replenish your gut flora which will aid with digestion. But that is not why I am fascinated. The range of flavour that can be achieved with minor tweaks just intrigues me. When I worked with Pete Evans in Sydney last year he added kimchi to his coleslaw, which is something I now do all the time. BOOM, flavour explosion.

SO finally I got my head around the process, did loads of research and here it is, simplified as much as it can be. I look forward to seeing your creations. If you make this please tag me on Instagram #cookingwithtenina

I have a few recipes for you to use your new kimchi in. Kimchi Pancake (personal fave) Kimchi Brocolli Salad, Kimchi Mayo, Kimchi Noodles and really the sky is the limit, more options are on their way, largely because I have a LOAD of the stuff...the things I do for you!

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