Lately I’ve had this insane craving for Kimchi.
So what is Kimchi anyway? If you’re unfamiliar with the latest super-food – Kimchi is a spicy pickled (or fermented) cabbage that is traditionally from Korea. It has a flavour combination of spicy, sour and a little sweet depending on what variety you get.
It’s been a cultural dish in Korea for nearly 3,000 years so it’s a big part of their daily tradition. Even when taking pictures, people there say “Kimchi” not “cheese” when smiling for their pictures. Fun, right? ;)
Kimchi is loaded with Vitamins A, B and C and lots of fibre. But the biggest benefit in Kimchi has to be the beneficial bacteria called lactobacilli which is found in fermented foods that helps with digestion and promotes a healthy gut. Some studies even show that there are compounds in fermented cabbage that promote healthy cells.
- 3/4 cup prepared Kimchi (napa cabbage)
- a handful of bok choy, chopped
- 1 medium carrot, thinly sliced/ julienned, reserve some for plating (optional)
- 2 ripe avocados
To serve, sprinkle some of the julienned carrots as a base. Place the avocado shells on the carrots (this helps them to balance better) and top the wells with the Kimchi salad. You’re done! Enjoy!!
I love the flavour that is spicy yet slightly sweet and tangy. It’s becoming a favourite condiment or side dish to our Asian cuisine experiments ;)
Ella Leché is an author, recipe developer, and photographer/stylist behind Pure Ella; where she shares how delicious and fun healthy food can be. Here, you’ll find mostly plant-based gluten/ wheat -free recipes, that are always refined sugar-free with whole food clean ingredients. Thanks for being here!
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