K is for Kimchi & Kombucha (Lunar New Year Theme)

 k

Many years ago, a friend introduced me to kimchi and gave me the two best kimchi recipes I have ever attempted. Kimchi is a mix of fermented vegetables, chili, garlic in salt brine originating from Korea. It's crunchy, salty, spicy and if I'm ever feeling a cold coming on, this is my go to. Plus like most preserves, it lasts a long time. We make up giant bunches at a time. 

https://windyacresworkshop.blogspot.com/2015/01/vegan-bites-kimchi.html

 

Over Lunar New Year celebrations, I learned to make a simple kimchi fried rice. Pair with a glass of icy cold ginger kombucha. https://windyacresworkshop.blogspot.com/2016/07/home-brew-kombucha.html

Kimchi Fried Rice

~4c day old cooked rice

~1c kimchi

~1/4c kimchi brine

~2T coconut aminos (you can use soy sauce, but I can not subscribe to soy foods)

~sesame oil

~toasted sesame seeds

~nori strips

Toast oil lightly before adding aminos. Allow to bubble for maximum flavour. Add kimchi (you can dice finely, but we left veggies as is). Allow to warm through. Add brine and rice. Toss until rice is near dry and scraping off pan. Transfer to serving dish. Top with sesame seeds, nori strips and alongside marinated and baked tofu steaks. Drink with icy cold kombucha.

We finally finished Kira Kira, as part of our letter K activities.  It illustrates some of the hardships and heartbreaks an immigrant family faces in a life in America.