Fermented foods have been all the rage the past few years – sure, it’s nothing new. But by now, you should know the benefits the fermentation brings to your dish, and how it’s chock full of goodness (and of course, yumminess). One of the all-time-favourite dishes amongst fans of fermented food is the sour, sweet, and crunchy Kimchi.
This new twist on the classic dish includes the use of Kale instead of the commonly used cabbage – giving you double the delight and twice the nutrients. Not to mention, you also get to play your part in cooking sustainably by using up the usually discarded fibrous stems of the vegetable – through fermentation, the fibres are almost unnoticable!
With the combined power of Kale and Kimchi, you’re sure to start off this new year strong and healthy.
