3 WAYS TO USE UP... KIMCHI

This fermented pickle is most commonly associated with cabbage, although it can be made with pretty much any vegetable. As the base of a salad dressing Blend a couple of spoons of kimchi with a slug of sesame oil, 1tbsp miso, a handful of coriander and a splash of water to loosen. Use to dress a chicken, chopped vegetable and peanut salad. To flavour a stew Add a spoon of chopped kimchi to any tomato-based stew to give it an extra kick. As a sauce for noodles Roughly chop and fry in butter until caramelised. Pour in some of the kimchi liquor or some of the noodle water to emulsify and use to coat cooked noodles for a super-quick, delicious supper.