2nd June 2015
It is time to confess to a current obsession with the Korean condiment that is kimchi. Fermented Chinese cabbage may not sound particularly appealing but it is the most delicious accompaniment to cold meat, cheese toasties and stirred into salads it provides an instant hit of flavour. What’s more, like most lacto-fermented food it is great for the health of your guts. In fact kimchi has more lactobacillus –or good bacteria- than yogurt. From time to time I make my own kimchi but I can buy a great “fresh” brand at my local Chinese supermarket. The best tasting kimchi can be found in the chilled cabinet and has a shelf life of about 2 months but you can buy jars which are still very good and have the advantage of a much longer shelf life.
For a quick and easy summer supper for 2 mix together half a packet of beansprouts, 10 finely sliced radishes, a finely sliced carrot, a handful of chopped coriander, some leftover cooked chicken breast (or cooked prawns) and stir in about 300g kimchi. Pour in the juice of 1 lime and a little olive oil and mix well.
