Fermented by LAB

kimchi

Kraut + Kale Bread

KIMCHIAlana Holloway
kraut and kale bread

Kraut/Kimchi + Kale Loaf

Ingredients
Makes 1 loaf

200g sunflower seeds, ground
50g linseeds – ground or ground flax
180g kale
2tbsp Kraut or Kimchi - I used Chilli + Coriander Kimchi
4 eggs
Generous pinch of sea salt and cracked black pepper

Method

- Preheat your oven to 180C.

- Line a loaf and with greaseproof paper.

- Blitz the sunflower seeds and linseeds in a food processor until you have a fine crumb.

- Add the kale and Kraut/Kimchi to the food processor with the sunflower seeds and linseeds and blitz until everything is roughly the same size.

- Add the eggs, salt, pepper and pesto (if using) and blitz one last time until well incorporated.

- Spoon into the lined loaf tin and level off with a spatula or the back of a spoon.

- Bake in the oven for 50-55minutes, until it’s dark golden and has a firm crust.

- Cool in the tin before transferring to a wire rack to cool completely.

Kimchi Prawn Noodles

Dinner, KIMCHIAlana Holloway
kimchi-prawn-noodles

Ingredients
Serves 2

4 spring onions
Handful fresh coriander
150g cooked prawns
200g rice noodles or courgetti
1 heaped tbsp. Winter Squash Kimchi
Sesame oil

Method

-       Finely slice the spring onion and chop the coriander.

-       Cook the noodles as per the packet instructions.  Once cooked, drain and rinse under cold water to stop the cooking. 

-       Add the prawns and chopped spring onions with a drizzle of sesame oil to a medium/large frying pan and cook over a medium heat until the prawns are thoroughly heated through and the spring onions have softened.  Turn the heat to low and add the noodles to the pan, along with the kimchi.  Cook for a further minute and give the pan a toss to coat the noodles and combine the ingredients.

-       Garnish with the rest of the coriander before serving.


CHECK OUT OUR BLOG