Mexican Kimchi Bowl
Kimchi has become a regular in my fridge. This fermented veggie is uniquely tasty and will add some flair to certain dishes. You can eat it warm or cold...and it is really good for you! This Korean food is generally made from fermented red cabbage, mixed with spices, salt, vinegar, garlic, spicy peppers and sometimes radish. Kimchi can be sour, sweet or spicy -- or a combination thereof. Because it is low in fat and high in fiber, I add it to my soups, salads, grain bowls...you name it. Being a fermented food, kimchi contains a hearty dose of super healthy bacteria, aka probiotics, to your gut, making digestion easier and gives your bod a one up at fighting off infections and illnesses. Below is the recipe for my Mexican Kimchi Bowl that I love to make for any meal...and bonus: its made from all leftovers! It is packed with protein and just tastes good. Take 1/2 cup cooked red quinoa mixed with 1/4 cup cooked black beans, make it into a nice little flat ball and place into your favorite bowl. Top with sautéed spinach. Next up: 2 eggs cooked to your liking and folded into a nice square and placed on top of quinoa patty. Top with fresh avocado, cilantro, Sriracha sauce, salsa fresca, nutritional yeast, salt, pepper and...kimchi! Voila! There you have a nice Mexican Kimchi Bowl. Happy belly, happy body.
My favorite store bought kimchi is from Cafe Gratitude here in LA...it is spicy and I am very grateful for it. You can also make your own and it is very easy. Click HERE for a yummy recipe from The Kitchn and get your fermentation party started! Makes for a great holiday gift when canned in a cute jar and tied up with a bow...just riffing!