Kimchi 김치 is served in most Korean cuisine as a side dish made from salted and fermented vegetables, commonly cabbage and radishes, plus chili powder, scallions, onions, garlic,
ginger, and jeotal 젓갈 (salted seafood). There are as many recipes as there are families making their own type of kimchi. In the winter, fish is added. Besides vitamin C, A, and calcium, it is an excellent probiotic food.Here are a list of dishes with kimchi:
1. Schmear: Blend chopped kimchi with cream cheese and a little sour cream on a bagel.
2. Tacos: Pair grilled pork with kimchi instead of lettuce.
3. Soup: Mix chopped kimchi with all organic soft tofu, miso, chicken broth and green onions.
4. Sandwich: Substitute sauerkraut in a Reuben with kimchi.
5. Fried rice: Stir-fire turkey bacon with kimchi, cold leftover rice, sesame oil, and soy sauce/liquid aminos (gluten free), with a fried organic egg on top.
6. Patties: Mix kimchi into a pork, veal, or lamp pattie before grilling, then top with more kimchi.
7. Salsa: Mix diced avocados and mangos with chopped kimchi. Serve with grilled fish.
8. Quesadillas: Cheddar and chopped kimchi with optionals shedded pork in a flour or organic corn tortilla.
9. Bratwurst: Top with kimchi and mustard.
Home made kimchi:
https://veggiefernandezs.blogspot.com/2011/06/kim-chee.html
