Kimchi has live bacteria and is relatively simple to make.
One of my favorite sandwiches is a Reuben because of sauerkraut. I have made it with tempeh for a vegan version and I also really like the one that Native Foods Cafe serves with seitan (a protein substitute made out of wheat gluten).
I heard about kimchi that is a spicy Korean version of sauerkraut made with napa cabbage and Korean red chilies. People all over the world eat fermented foods which help to preserve them and also provides health benefits.
Foods that you’re familiar with that either use bacteria in their preparation or include them in the final product might be bread, yogurt, beer and wine, dill pickles, tempeh, cheese, and sauerkraut.
But, did you know that chocolate and coffee also use bacteria as part of the processing? Not all fermented foods have live bacteria, but for this dish, we will.
We’re going to let nature takes its course with the bacteria that’s already on the food instead of using a culture. Serve with tofu and rice, or a cold side salad, with stir-fried noodles and broccoli, or over steamed vegetables.
Take care of your gut, it’s helping to take care of you.
The recipe for this dish is from a class I took at Whole Foods Market, Del Mar, with Austin from the Fermenters Club. Thank you, Austin. Thanks also to Sara Vance, C.N. for her help with the mixing. See her website, rebalancelife.com, for info on her health and wellness services.
Try this alongside one these delicious recipes:
I'd love to hear your feedback in the comments below for this Kimchi! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking