table tales

kimchi

11 March, 2016

I seem to have eaten an abundance of kimchi this week.

Good thing it’s a superfood. Korean style.

This reddish looking fermented cabbage dish is made with a mix of salt, vinegar, garlic, chile peppers and other spices. It is one of the national meals in Korea, served with most meals mixed with rice or noodles. It’s high in fibre and low in fat, and is one of the attributing factors to the low obesity rates in the country. Apparently it is such a popular dish that the Korean’s say it instead of cheese when taking a photo.

Similar to its European counter-part, Sauerkraut (which many of you know is a love of mine) and yoghurt, it’s filled with the health bacteria, lactobacilli that aids in digestion and prevents yeast infections. Furthermore, it’s packed with vitamins A, B and C.

Although you can make it yourself (see here), I usually just go to my local Asian supermarket and pick up a tub for around $4.50.

Whilst there are virtually limitless ways that you can add this superfood to your diet, I love to cook up a big batch of quinoa (that I can put in the fridge for a few meals) and mix it with a variety of fresh vegetables and herbs, which I lightly dress in a mix of 1/2 tsp sesame oil, 1tbls tamari and 2 tbls apple cider vinegar, and top with sesame seeds. Not only is it extremely good for you, it’s quick and delicious. Pretty much my favourite combination of things when making lunch while studying.