I have been eating sauerkraut for awhile and would like to try some more fermented foods. I noticed a variety of Kimchi available by the sauerkraut at my Vitamin Cottage. What is good to eat with kimchi…how do you eat it? Is it good?
You've hit the motherload! Oh yum yum Kimchi! Just pull it out of your fridge, put some in a bowl, or throw the container on the table, and go to town. It's good with eggs, all proteins, make cauliflower fried rice and toss some in with some of the juice for flavour, make Kimchi Jigae, especially with the weather getting cooler, and just take out what you're not eating right now Paleo-wise. Make little tacos out of lettuce leaves, fill with a protein, a few crunchy veggies, top with the Kimchi. Roast a big sweet potato, split, top with Kimchi, garlic, scallion. Make an Asian style chicken salad with cucumber or daikon Kimchi, or the cabbage. So many things you can do!
About the only thing I wouldn't do with this fermented tastiness is add to a smoothie or an ice cream. Have fun!
when i worked as a teenager at an asian caterer owned by japanese hawaiians, my favorite meal was kimchi, kahlua pig and rice. if no kahlua pig was around, i'd eat it with kelp flakes and seed over the rice. nowadays i eat it with EVERYTHING.
Edit: just picked up a fresh bottle of kimchee so I can have with my liver tonight. #itdontgetmuchbetter
Kimchi - awesome stuff, always make sure the fridge is stocked with it, living in Japan, it's a ubiquitous item with a wide selection in supermarkets.
With many meals, as a side dish, bring the tub out of the fridge.
In stir fry, standard paleo beef stir fry can get magically jazzed with Kimchi thrown in, sure it likely destroys the probiotics, and but the taste is heavenly.
Nabe, Japanese stew. Even the most bland nabe can be brought to life by dropping Kimchi in it.
Omlettes, frittatas - boom, puts zing in there.
I frequently throw it in salads when lacking regular ingredients to make a decent salad.
With oily fish like Sardines, herring, saury. The mix them together and it's as Kramer would say "solid gold "
Oh, nearly forgot, a very popular dish, especially in izakaya restaurants - buta Kimchi, (fried pork kimchi) often served on rice in restaurants.
Every now and then I eat it with corn chips (yeah I know) like you would with salsa.
Most kimchis sold in Korean stores have MSG. They clearly state so although it's in small print so may be hard to catch. Also, there are some home-made kimchi brands out there with scruffy labels that do not list MSG, but these tend to be sloppy when disclosing full ingredients. Many also put cane sugar into certain types of kimchi. I would not be surprised if HFCS was used as well.
My suggestion: eat kimchi only if you can be sure it was made using organic or natural ingredients. There is one brand that's sold in Fairway's here that seems to be 100% organic based on the ingredients disclosed: it's called Soonja's Kimchi. The rest, I'm not so sure about.
Fermented, yes. Spicy, yes. Healthy? Not so sure.
It's delicious! At least I think so...I make my own, or buy it from a local friend's company, and eat it with anything from an egg scramble to stirfry to sausage and beyond...kind of like a side salad and a tasty condiment all in one!
Absolutely make your own - super easy and it will make you feel like a culinary Macgyver.
Use it as a first course or a small side dish with just about anything - I particularly like to pair it with red meat.