Fermented by L A B

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.

Summer Salad with Probiotic Dressing

KIMCHIAlana Holloway
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This salad recipe is more of a guide than a strict recipe.  Use whatever vegetables take your fancy or are in season.  Feel free to use another bitter salad leaf in place of chicory; the creaminess of the avocado and sweetness from the sweet potato/squash really balances the flavour. Proportions are up to you… have fun!  It makes an extremely colourful salad for al fresco dining and will be sure to put smiles on faces at any summer BBQ. 

Ingredients

Tahini –the end of the jar is perfect for this dressing
Kraut or kimchi brine
Kale
Olive oil
Cooked quinoa; I like it when it’s still slightly warm
Steamed broccoli
Steamed baby carrots
Red chicory
Avocado
Roasted sweet potato or butternut squash
Roasted red onion
Toasted pumpkin and sesame seeds
Redcurrants or pomegranate seeds
Optional: edible flowers such as calendula or nasturtium

Method

-      Make the dressing by mixing two-parts tahini to one-part kraut/kimchi brine.  It’s a great way to use up the end of the jar; simply pour the brine into the tahini jar and shake to emulsify.  You may need to scrape the bits from the bottom with a spoon and shake again.  There’s so much flavour in the brine that you need little else to make this delicious dressing.

-      Soften the kale by massaging it in a bowl with a little kraut or kimchi brine and dash of olive oil.  Massage until it becomes a vibrant green and set to one side whilst you prepare the rest of the salad.

-      Spoon the cooked quinoa onto a serving dish, then begin layering the other ingredients onto the plate, minus the redcurrants/pomegranate and flowers. Drizzle the probiotic dressing over the salad – as much or as little as you fancy – and finish by sprinkling with the redcurrants/pomegranate seeds and flowers.

Kimchi Butternut Squash Nests

KIMCHIAlana Holloway
Kimchi Butternut Squash Nests

INGREDIENTS
Makes 6 nests

1 small butternut squash
7 medium eggs
180g Kimchi
Black pepper
Small handful of fresh coriander, chopped
Fresh chilli/chilli flakes

You will need: a 6 -hole muffin pan

METHOD

-       Preheat oven to 180C and lightly grease the muffin pan.

-       Grate or spiralize the butternut squash, place in some paper towel and squeeze to remove any excess moisture.

-       Drain the Kimchi if necessary (but don’t throw away the juice!) and finely chop. 

-       Whisk 1 egg in a large bowl before adding the squash and Kimchi and season with black pepper (you get the saltiness from the Kimchi).  Mix again to combine.

-       Distribute the mixture evenly between the muffin cups.  Use your fingers or a spoon to press the mixture against the sides of the muffin cup, creating a well in the middle.

-       Place in the oven and bake for 15-18 minutes, or until the edges have browned. 

-       Remove and crack an egg into each well before returning to the oven and cook for a further 8-10 minutes, or until the egg is as you like it.

-       Remove from the oven once cooked and allow to cool slightly before spooning out of the tray.  Sprinkle with some chopped coriander, chilli flakes and serve with some sliced avocado and some extra Kimchi.

Kimchi Hummus

Snacks, KIMCHIAlana Holloway
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Ingredients
 250g dried chickpeas
1tsp bicarbonate of soda
100g tahini
150g Winter Squash Kimchi
Pinch salt
 
Method
 -  Soak the  chickpeas overnight in double the amount of water to chickpeas.
- The next day, drain the chickpeas and boil in fresh water, along with the bicarb, for approx. 40minutes, or until soft and almost mushy.  Skim scum throughout.
- Drain the chickpeas through a colander, but save about 1 mug of the cooking liquor.
- Blitz the chickpeas, tahini, kimchi and salt in a food processor until smooth.
- Whilst the food processor is still on, drizzle in the cooking liquor until desired consistency is reached.
- Taste for seasoning and adjust if necessary.
- Store in the fridge an airtight container for up to 5 days.

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.


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