Kimchi, Kombucha: the fermented food trend
As my readers know I like my grapes fermented. But I also enjoy fermented cabbage and even fish, as is the case with fish sauce. Fermented foods and drinks including non-alcoholic fermented drinks, such as kombucha, are becoming increasingly popular. While these products are trending, fermented foods aren’t new. Fermented foods have been around for centuries, and some cases millennia.
While the concept of fermentation of food items, mostly originated as means of preservation, the modern trend is focused on health benefits.
While fermented drinks such as wine or beer, rely on the conversion of sugars into alcohol (and carbon dioxide), and past the French paradox theory, offer little to no health benefits, fermentation of food more often consists of bacteria, commonly lactobacillus, metabolizing sugar to create lactic acid.
The process helps protect the food from fungi and other microbes, and in doing so helps preservation, and finally contributes to foods rich in probiotics which helps with digestion, supporting the health of our immune system, and much more.
Yogurt brands have long advertised the gut healthy nature of probiotics found in this fermented milk product, but there are so many other fermented foods and non-alcoholic liquids out there that can promote good gut health.
On the liquid side drinks such as Kombucha and homemade cider vinegar (it’s super simple to make) are great liquids to enjoy daily, the latter in small quantities. On the dairy side, there is artisanal cheese, probiotic yogurt, naturally soured cream, and crème fraiche. Then there are beanbased options such as miso, tempeh and natto. Finally, you got things like sauerkraut and kimchi. While they are good for you, many of these are also delicious. Kimchi is a spicy and tangy fermented, pickled cabbage dish popular in Asia.
FIVE FERMENTED FLAVOURED ENHANCERS
1. Thai Fish Sauce
2. Soy Sauce
3. Gochujang (Korean chili paste)
4. Worcestershire
5. Sherry Vinegar
KIMCHI BARLEY RISOTTO
4 Servings
4 to 5 cups stock (vegetable or chicken)
3 tbsp vegetable oil
4 scallions / green onions, sliced, whites and green parts separated 1 tsp garlic, minced
1 tsp ginger, minced
2 cups pearl barley
1/3 cup local white wine
1 cup mushrooms, sliced, sautéed 3 tbsp liquid from kimchi 1 tbsp soya
1 tsp each sesame oil, fish sauce
1/2 cup kimchi
1/2 cup carrots matchsticks
4 eggs, cooked sunny side up
Salt and pepper, to taste
Directions: Place chicken stock in a pot and bring to a low simmer. In another pot set over medium-low heat add 2 tablespoons vegetable oil along with the scallion/green onion. Sauté until the onion is soft. Add garlic, and ginger. Sauté until fragrant. Add barley, and sauté for 1 to 2 minutes. Stir. Add white wine. When wine has evaporated, add 1/4 cup, or ladleful, of stock and stir. When the stock is fully absorbed, repeat. Continuing adding stock and stirring until the risotto is cooked but still has a slight crunch (al dente). While the risotto is cooking, place another pan over medium-low heat. Add remaining oil and mushrooms. Sauté until mushrooms release liquid. Add mushrooms to risotto. Serve warm in bowls topped with carrot matchsticks, kimchi and egg. Season to taste with salt and pepper.
Garnish with reserved green onion slices.
KIMCHEESE SANDWICHES
Inspired by Cabbage Patch Kimchi 4 Servings
8 tbsp butter, room temperature 8 large slices sourdough
2 cups cheddar, grated
1 cup kimchi, chopped
8 tsp Parmesan, grated
Directions: Spread 1 tablespoon of soft butter on one side of each slice of bread. With butter side down, top four slices with equal amounts of Parmesan, kimchi and cheddar. Top each with another slice of bread, buttered side facing up. In a large skillet over medium heat, add the kim-cheese and cover with a clear lid. Cook until golden on each side. About 3-5 minutes per side or until cheese melts.