I am a big fan of kimchi and if you aren’t familiar with kimchi, it is made from Chinese cabbage and spiced with garlic and chilli paste.
Similar to sauerkraut, kimchi is fermented so it offers a source of healthy bacteria, beneficial for digestive health and immunity. Additionally, kimchi is a source of fibre, which helps to cultivate a healthy gut microbiome.
Kimchi is low in calories and fat making it a good food option for those seeking to maintain their weight but still feel satisfied from their food.
Kimchi is also rich in vitamin C, beta-carotene and other antioxidant phytochemical compounds.
A lot of people fear away from trying kimchi and other fermented foods because they are unsure how to actually use them and incorporate them into every day cooking.
Here I am sharing 3 different spring lunch ideas using kimchi and pretty much the same ingredients per idea!
Kimchi and Kale Omelette
Serves 1
Pre: 5min
Cook: 10min
Ingredients
2 eggs
1-2 tbsp. milk or water
pinch turmeric, optional
1-2 tbsp. kimchi (or sauerkraut)
handful kale leaves, roughly torn
½ punnet cherry or grape tomatoes, diced
hemp seeds, optional
extra virgin olive oil for cooking
salt and pepper, to taste
Method
Mix eggs, milk, turmeric, salt and pepper in a bowl, until well combined.
Heat olive oil in a pan, add egg mixture and swirl around until the entire pan is covered.
Cook for a few minutes until the base side is firm.
Place kimchi, spinach and cherry tomatoes on one half of the omelette and using a spatula, fold the other half over to enclose the filling.
Cooking for a few more minutes until the kale starts to wilt.
Remove from the pan and place on a plate, sprinkle with hemp seeds.
Kimchi & Egg Wrap
Serves 1
Pre: 5min
Cook: 5min
Ingredients
1 wholegrain wrap
¼ avocado, skin and pip removed
2 eggs
1-2 tbsp. milk or water
pinch turmeric, optional
1-2 tbsp. kimchi (or sauerkraut)
handful kale leaves, roughly torn
½ punnet cherry or grape tomatoes, diced
hemp seeds, optional
extra virgin olive oil for cooking
salt and pepper, to taste
Method
Mix eggs, turmeric, salt and pepper in a bowl.
Heat oil over medium heat, add eggs and gently scramble, remove from the heat.
Spread avocado down the centre of the wrap. Place eggs on top of the avocado, top with kimchi, kale, cherry tomatoes and hemp seeds.
Fold to enclose the filling and enjoy.
Kimichi Sweet Potato Toast
Serves 1
Pre: 5min
Cook: n/a
Ingredients
2 pieces sweet potato, cut into long lengths, roasted
¼ avocado, skin and pip removed, mashed
1-2 tbsp. kimchi (or sauerkraut)
handful kale leaves, roughly torn
½ punnet cherry or grape tomatoes, diced
hemp seeds, optional
extra virgin olive oil for cooking
salt and pepper, to taste
Method
Place sweet potato on a plate, top with mashed avocado, kimchi, kale, cherry tomatoes, hemp seeds and finish with a drizzle of olive oil, season to taste.
