Kimchi is one of Korea’s national dishes. It is a very spicy preparation based on cabbage and different spices that is left to ferment. This makes it a very interesting food not only for its peculiar flavor and its usual intense red color, but also for its benefits for our microbiota, due to its probiotic effect.

Making kimchi It is not much more complicated than making homemade sauerkraut, but some of its ingredients, if we want to get closer to the original recipe, can be difficult to find. However, also it is beginning to be found packaged, and even unpasteurizedin its truly probiotic version.

Yes, it is important to note that traditional kimchi doesn’t have to be vegan. Among its traditional ingredients is a fish sauce. Therefore, to avoid it you must Check the labeling to verify that it is 100% vegetable.

Although we love kimchi, One of the most common problems the first time is not knowing how to consume it.. It is possible that we buy it for a specific kimchi recipe or a Korean dish and then we don’t know what to do with it. Or that we prepare it at home due to its properties and find it difficult to use it. Well here are some simple ideas on how to use kimchi to get the most out of it and that you can include it in your weekly menu.

1. Tofu and kimchi sandwich

Ideal for a light meal or a good snackthis sandwich is full of flavor and energy, protein and probiotic bacteria. All the ingredients we use lower the flavor of kimchi, so it is a great recipe if kimchi alone seems too powerful for you. You can do without pepper for tofu.

Ingredients for two sandwiches:

• 4 slices of whole wheat bread
• 2 tablespoons kimchi
• 2 tablespoons of white cabbage, very finely julienned
• 100 g hard tofu
• 1 tablespoon veganaise with lemon juice
• 2 tablespoons olive oil
• salt and pepper

Preparation:

1. We mix the kimchi with the white cabbage julienne in a bowl and set aside. This way we get it to be crunchy and reduce the spiciness.
2. We cut the tofu into thin strips and sauté it. with the olive oil until golden brown. We salt and pepper.
3. When assembling the sandwich, We spread the veganaise on the 4 slices of bread and we add the tofu and then the layer of kimchi with cabbage.
4. If the kimchi is mild and you want more spiceadd a little chili powder to the vegan one.

2. Spicy Buddha bowl

The simplest option to eat kimchi is to put a base of rice. In this way we soften its flavor. We can assemble this type of dish with whatever we have in the refrigerator or take advantage of whatever seasonal vegetables there are. It is also great, in winter, with baked vegetables.

This dish too It goes great with cold udon noodles.thick and wheat, or sobafine and buckwheat.

Ingredients for two people:

• 200 g steamed brown rice
• 2 tablespoons kimchi
• 200 g of chard
• 200 g steamed peeled edamame
• 2 carrots
• 1 cucumber
• 1 tablespoon rice or apple cider vinegar
• 1 lime in juice
• 1 tablespoon soy sauce or tamari
• Chives to taste
• 1 teaspoon ground black sesame

Preparation:

1. We prepare the dressing with the lime juice, rice vinegar and soy sauce.
2. We wash the chives well and cut it very finely. We add it to the dressing and reserve.
3. We cut the chard Well washed, the stalks in squares and the leaves in julienne. In a bowl, we mix them with the kimchi.
4. We cut the clean carrots and the peeled cucumber into long sticks.
5. We assemble the bowl with the brown rice on the bottom and the rest of the ingredients on top. Season and mix well before consuming.
6. We decorate with ground sesame.

In case you make this dish to take awaywe can add the dressing to the rice if we do not want to transport it separately.

3. Spicy Coleslaw

A very simple salad that uses the white cabbage as a partner to kimchi. The amount of cabbage and kimchi that we add will depend a lot on our tastes.

Tofunaise adds protein to this fusion salad of North American and Asian inspiration.

Ingredients for two servings:

• 200 g white cabbage
• 100g kimchi
• 1 sour green apple
• 200 g carrot
• 2 tablespoons unsweetened soy yogurt
• 2 tablespoons of tofunesa
• Salt

Preparation:

1. We peel and core the apple. We cut the apple, cabbage and carrots into julienne strips.
2. We place the cut vegetables and we add the kimchi. We remove.
3. Add the tofunaise and yogurt.
4. We taste and correct the salt.
5. We refrigerate until serving, very cold.