In the middle of winter the comfort of roasted vegetables is undeniable. But around the holidays when eating habits take a turn for the worse and we all needs something a little fresher to brighten up our taste buds and stomachs, kimchi is there for us.
We usually have a couple of jars packed away either fermenting on the shelf or hanging out in the fridge ready to be used. Some favourite applications are on brown rice with a poached egg and some steamed greens, piled on a grilled cheese sandwich, or topping roasted vegetable tacos. Start experimenting and you'll soon find kimchi making appearances in breakfast, lunch, and dinner.
This recipe is a great starting point, but feel free to adjust based on your taste - more or less garlic, vegetarian substitutions, pear instead of apple... the variations are limitless.Read More