Let me explain.
Some things, you can’t replicate. You can’t replicate a carefully brined and fermented kimchi. You just can’t. Well, I take that back. You can, BUT if you want to, it will take planning and time.
I’m all about the freshness of foods when you’re cooking. I typically don’t use any processed ingredients. If a recipe calls for almond milk, I’ll use my own homemade version. If a recipe calls for sugar, I usually use pureed dates or honey.
However, kimchi is different: it’s bottled with fresh ingredients. Someone else has taken the time to brine, ferment and bottle cabbage so that you can enjoy it. All you need to do is find a wholesome container of kimchi to use in this recipe.
Two I’ve found that are tasty are this Ozuke brand and this Rejuvenative brand. When looking for kimchi in your grocery aisles, make sure to read the ingredients and if they’ve added sugar, keep looking. You don’t need sugar for kimchi to taste well!
Maybe you’re Korean and have been making kimchi in your family for centuries, with sugar. Then, use that kimchi! Whichever way you can get ahold of a tasty kimchi, do it. I’ll look the other way. Then, throw it in a mixing bowl with cucumber noodles, top with sesame seeds and voila – you have spicy cold noodles (also known as kimchi bibim guksu.)
Honestly, for 45 calories a serving, I could eat this alongside breakfast, lunch and dinner. It has just the perfect amount of spice, with a refreshing taste (on account of the cucumbers and cabbage.)
Maybe one day I’ll make my own kimchi recipe. I’ve never attempted it, so it would take a lot of time and experimentation. I’ll leave it up to the experts, for now and focus on more spiralizing!
Have you had kimchi before – do you like it?