Fermented foods offer a wealth of probiotics that support gut health. Popular dinner options include Kimchi Fried Rice, Sauerkraut Topped Bratwurst, and Miso Glazed Salmon. Yogurt Marinated Chicken and Fermented Vegetable Stir-Fry provide flavorful, healthful choices as well. For pasta lovers, Kimchi Ramen Noodle Soup and Chilli Garlic Fermented Tomato Pasta are nutritious selections. Sourdough Pizza topped with fermented ingredients adds a unique touch. Exploring these delicious dishes can enhance wellness—discover more gut-friendly recipes further along.
Kimchi Fried Rice
Kimchi Fried Rice is a flavorful and satisfying dish that combines the spicy, tangy flavors of fermented kimchi with perfectly cooked rice. This dish is ideal for anyone looking for a quick and delicious meal, especially those who enjoy Korean cuisine or are seeking vegetarian options.
With a preparation time of about 20-30 minutes, Kimchi Fried Rice can be served as a main dish or a side, making it perfect for a weeknight dinner or a casual get-together.
Ingredients:
- 2 cups cooked rice (preferably day-old)
- 1 cup kimchi, chopped
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1/2 cup green peas (fresh or frozen)
- 2 eggs (optional)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon gochujang (Korean chili paste) – optional, for extra heat
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Cooking Steps:
- Heat the vegetable oil in a large skillet or wok over medium heat.
- Add the diced onion and garlic and sauté until the onion becomes translucent.
- Stir in the diced carrot and cook for an additional 2-3 minutes until slightly softened.
- Add the chopped kimchi to the skillet and sauté for about 4-5 minutes until it's heated through.
- Push the kimchi mixture to one side of the pan and crack the eggs (if using) into the empty side. Scramble the eggs until fully cooked, then mix them into the kimchi.
- Add the cooked rice to the skillet, breaking up any clumps and combining it with the kimchi mixture.
- Drizzle the soy sauce and sesame oil over the rice, and add gochujang if desired. Stir everything together until well combined and heated through.
- Mix in the green peas and cook for an additional 2 minutes.
- Remove from heat and garnish with chopped green onions and sesame seeds before serving.
Variations and Tips:
- For extra protein, consider adding diced tofu or cooked chicken when sautéing the vegetables.
- You can customize the heat level by adjusting the amount of gochujang or adding chili flakes.
- This dish is also excellent with a fried egg on top; simply fry an egg to your liking and place it over the rice before serving.
- Use leftover rice for the best texture, as it will be drier and less sticky than freshly cooked rice.
- Feel free to add other vegetables you have on hand, such as bell peppers, zucchini, or broccoli, for a heartier version.
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Sauerkraut Topped Bratwurst
Sauerkraut topped bratwurst is a hearty and flavorful dish perfect for a casual dinner or a weekend gathering. The combination of savory bratwurst sausages and tangy, fermented sauerkraut creates a satisfying meal that's sure to please sausage lovers and fans of fermented foods alike. This recipe typically takes about 30 minutes to prepare and serves 4 people, making it an excellent choice for families or friends looking to enjoy a delicious, quick meal.
Ingredients:
- 4 bratwurst sausages
- 2 cups sauerkraut, drained
- 1 medium onion, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon caraway seeds (optional)
- 4 hot dog buns or brat buns
- Mustard for serving (optional)
- Fresh parsley, chopped (for garnish)
Cooking Instructions:
- In a large skillet, heat the olive oil over medium heat. Add the sliced onion and sauté for about 5 minutes until it becomes translucent and softened.
- Add in the drained sauerkraut and caraway seeds (if using) to the skillet with the onions. Stir to combine and cook for another 5 minutes, allowing the flavors to meld together.
- Meanwhile, in a separate pot, bring some water to a boil and add the bratwurst. Reduce the heat to a simmer and cook the sausages for about 10 minutes until they are cooked through.
- Preheat a grill or grill pan over medium-high heat. Remove the bratwurst from the simmering water and transfer them to the grill. Cook for an additional 2-3 minutes on each side or until they are nicely browned and have grill marks.
- Once cooked, place each bratwurst inside a bun and top generously with the sauerkraut mixture. Garnish with chopped parsley and serve with mustard on the side if desired.
Variations and Tips:
- For a smoky flavor, try using smoked bratwurst.
- You can add other accompaniments like shredded cheese, pickles, or spicy jalapeños for added flair.
- If you prefer a milder sauerkraut flavor, rinse the sauerkraut before adding it to the skillet.
- Pair the bratwurst with a side of potato salad or coleslaw to complete the meal.
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Miso Glazed Salmon
Miso Glazed Salmon is a delicious and healthy dish that showcases the rich umami flavor of miso, making it perfect for a weeknight dinner or an elegant occasion. This dish is ideal for anyone looking to add more fermented foods to their diet, as it's packed with nutrients and flavor.
Preparation time is approximately 10 minutes, with a cook time of 15 minutes, making it a quick yet impressive meal option.
Ingredients:
- 4 salmon fillets
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- Sesame seeds and chopped green onions for garnish
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the miso paste, soy sauce, honey (or maple syrup), sesame oil, rice vinegar, ginger, and garlic until smooth to create the glaze.
- Place the salmon fillets skin-side down on a baking sheet lined with parchment paper.
- Generously brush the miso glaze over each fillet, ensuring they are well coated.
- Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork and has a glossy finish.
- Optional: In the last couple of minutes of cooking, you can switch the oven to broil to achieve a nicely caramelized top.
- Once done, remove the salmon from the oven and let it rest for a few minutes.
- Garnish with sesame seeds and chopped green onions before serving.
Variations & Tips:
- For an extra crunch, add chopped nuts such as almonds or cashews on top of the glaze before baking.
- Feel free to swap out salmon for other fish like trout or tilapia, adjusting the cooking time as necessary.
- Pair with steamed vegetables or a light salad for a complete meal.
- Serve with a side of rice or quinoa to soak up the delicious miso glaze.
- If you prefer a spicier kick, add a dash of sriracha or red pepper flakes to the glaze mixture.
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Yogurt Marinated Chicken
Yogurt Marinated Chicken is a flavorful and tender dish that combines the tanginess of yogurt with aromatic spices, making it perfect for both family dinners and entertaining guests. This dish is ideal for those who enjoy a delightful fusion of textures and tastes, as the yogurt not only imparts flavor but also helps to tenderize the chicken.
Preparation time is approximately 10 minutes, with an additional marinating time of at least 1 hour or overnight for best results, plus cooking time of about 30 minutes.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish (optional)
Cooking Instructions:
- In a large mixing bowl, combine the yogurt, lemon juice, garlic, ginger, cumin, coriander, turmeric, smoked paprika, salt, and pepper. Mix until well combined to create a marinade.
- Add the chicken breasts to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable bag, and refrigerate for at least 1 hour, or overnight for maximum flavor.
- Preheat your grill or oven (if baking) to medium-high heat (about 400°F/200°C).
- If grilling, drizzle olive oil on the grill grates to prevent sticking. Remove the chicken from the marinade, letting the excess drip off, and grill for about 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F/74°C).
- If baking, place the marinated chicken on a baking sheet lined with parchment paper and bake for about 25-30 minutes, or until the chicken is cooked through.
- Remove the chicken from the heat source and let it rest for a few minutes. Garnish with fresh cilantro if desired, and serve with your choice of sides.
Variations and Tips:
- For a spicy kick, add red chili powder or cayenne pepper to the marinade.
- Substitute chicken thighs for chicken breasts for a richer flavor and juicier texture.
- Pair this dish with a side of rice or a fresh salad for a complete meal.
- Leftover chicken can be chopped and used in wraps, salads, or grain bowls for a quick lunch option.
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Fermented Vegetable Stir-Fry
Fermented Vegetable Stir-Fry is a vibrant and healthful dish that combines a medley of fermented vegetables with fresh ingredients to create a quick and nutritious meal.
Ideal for busy individuals or families looking to incorporate gut-friendly foods into their diet, this stir-fry can be made in just 20 minutes. It's perfect for vegan and vegetarian diets, and the fermentation adds a tangy flavor and probiotic benefits, making it both delicious and nourishing.
Ingredients:
- 2 cups fermented vegetables (sauerkraut, kimchi, or pickled mixed vegetables)
- 1 cup fresh vegetables (bell peppers, broccoli, snap peas, or carrots)
- 2 tablespoons vegetable oil (or any preferred cooking oil)
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tablespoons soy sauce or tamari
- 1 teaspoon sesame oil (optional)
- Cooked rice or quinoa for serving
- Chopped green onions for garnish
- Sesame seeds for garnish (optional)
Cooking Steps:
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
- Toss in the fresh vegetables and stir-fry for 3-4 minutes until they begin to soften but still retain some crunch.
- Stir in the fermented vegetables and sauté for another 2-3 minutes until heated through.
- Drizzle in the soy sauce (and sesame oil, if using) and toss everything together to combine flavors.
- Cook for an additional minute, then remove from heat.
- Serve over cooked rice or quinoa, garnished with chopped green onions and sesame seeds if desired.
Variations and Tips:
- Feel free to mix and match various types of fermented vegetables based on your preference or what you have on hand.
- For added protein, you can include tofu, tempeh, or edamame during the stir-frying step.
- Incorporate your favorite spice blend or chili flakes if you prefer a spicier kick in your stir-fry.
- To boost the dish's nutritional value, add some leafy greens like spinach or kale toward the end of cooking until just wilted.
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Tempeh Tacos With Avocado Cream
Tempeh tacos are a delicious and nutritious plant-based option that will please both meat-lovers and vegans alike. Packed with protein and loaded with flavor, these tacos are perfect for a casual weeknight dinner or a gathering with friends. The preparation time is about 30 minutes, making it a quick and easy meal for those busy nights.
Ingredients:
- 8 ounces tempeh, crumbled
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1 tablespoon soy sauce or tamari
- 1 cup corn (fresh, frozen, or canned)
- 8 small corn or flour tortillas
- 1 ripe avocado
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Optional toppings: diced tomatoes, shredded lettuce, jalapeños
Cooking Steps:
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the crumbled tempeh to the skillet, then sprinkle in the taco seasoning and soy sauce. Stir to combine and cook for about 5-7 minutes until tempeh is heated through and slightly crispy.
- Fold in the corn and cook for another 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- While the tempeh mixture is cooking, prepare the avocado cream by blending the avocado, lime juice, and a pinch of salt in a food processor or blender until smooth and creamy.
- Warm the tortillas in a dry skillet or microwave.
- Assemble the tacos by spooning the tempeh mixture onto each tortilla, then drizzle with avocado cream.
- Garnish with fresh cilantro and any optional toppings you desire. Serve immediately.
Variations and Tips:
- For added heat, toss in some diced jalapeños or a sprinkle of cayenne pepper with the taco seasoning.
- Substitute the tempeh with crumbled tofu or lentils for a different texture.
- For gluten-free tacos, use corn tortillas and verify your taco seasoning is gluten-free.
- Customize your toppings to include items like diced red onion, pico de gallo, or a sprinkle of crumbled queso if desired for an additional flavor kick.
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Kefir Salad Dressing Over Greens
Kefir Salad Dressing Over Greens is a creamy and tangy dressing that enhances the flavors of fresh greens, making it a perfect addition to a light lunch or dinner. This dish is ideal for those looking to incorporate probiotic-rich foods into their diet, as it combines the benefits of homemade kefir with crisp, nutritious greens.
Preparation time is quick and easy, taking about 10 minutes to whip up the dressing and toss it with your favorite salad greens.
Ingredients:
- 1 cup plain kefir
- 1 tablespoon apple cider vinegar
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon honey (or maple syrup for vegan option)
- Salt and pepper to taste
- 4 cups mixed salad greens (e.g., spinach, arugula, kale)
- Optional garnishes: sliced radishes, cherry tomatoes, cucumber slices
Cooking Steps:
- In a medium bowl, whisk together the kefir, apple cider vinegar, minced garlic, Dijon mustard, and honey until well combined.
- Season the dressing with salt and pepper to taste. Adjust the sweetness or tanginess by adding more honey or vinegar if desired.
- In a large salad bowl, combine the mixed salad greens.
- Drizzle the kefir dressing over the greens and toss gently to coat evenly.
- Serve immediately, garnishing with optional toppings such as sliced radishes, cherry tomatoes, or cucumber slices to add extra flavor and texture.
Variations and Tips:
- For a cheesier flavor, add crumbled feta or grated Parmesan cheese to the dressing before mixing.
- Experiment with different herbs such as dill, parsley, or chives for added freshness in the dressing.
- If you want a chunkier dressing, blend in some diced avocado for creaminess or include finely chopped vegetables.
- Store any leftover dressing in an airtight container in the refrigerator for up to 3 days. Always give it a good shake before using again!
- This dressing also works well as a dip for raw veggies or a spread for sandwiches.
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Pickled Beet and Goat Cheese Salad
The Pickled Beet and Goat Cheese Salad is a vibrant and tangy dish that beautifully balances earthy flavors with creamy textures. Ideal for a light lunch, a revitalizing side, or even as an elegant starter for a dinner party, this salad is not only delicious but also packed with nutrients.
With a preparation time of approximately 30 minutes, it's an easy dish to whip up that will impress guests or satisfy your cravings for a healthy meal.
Ingredients:
- 2 medium-sized beets
- 4 oz goat cheese, crumbled
- 4 cups mixed greens (such as arugula, spinach, or kale)
- 1/4 cup walnuts, roughly chopped
- 1/4 cup pickled red onions (store-bought or homemade)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Cooking Steps:
- Start by preparing the beets. Wash them thoroughly and wrap them in aluminum foil. Roast in the oven at 400°F (200°C) for about 45 minutes, or until fork-tender. Allow them to cool, then peel and slice them into wedges.
- In a large mixing bowl, combine the mixed greens, roasted beet wedges, crumbled goat cheese, and pickled red onions.
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, salt, and pepper to create a dressing. Adjust seasoning to taste.
- Drizzle the dressing over the salad and gently toss to combine all ingredients without breaking up the cheese too much.
- Top the salad with the chopped walnuts for added crunch and flavor.
Variations and Tips:
- For a sweeter contrast, consider adding slices of orange or pear to the salad.
- If you're not a fan of walnuts, feel free to substitute with pecans or almonds.
- To make it a more substantial meal, add grilled chicken or quinoa.
- If you're short on time, you can use pre-cooked beets available in most grocery stores.
- For an extra kick, sprinkle some crumbled feta cheese or add a scoop of hummus on top of the finished salad.
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Kombucha BBQ Pulled Pork
Kombucha BBQ Pulled Pork is a tangy and flavorful dish that combines the rich taste of slow-cooked pork with the probiotic goodness of kombucha. This dish is perfect for BBQ lovers and anyone looking to experiment with fermented foods. The preparation time is approximately 15 minutes, with cooking requiring about 8 hours in a slow cooker, making it ideal for busy weeknights or entertaining guests on weekends.
Ingredients:
- 4 lbs pork shoulder
- 1 cup kombucha (plain or flavored)
- 1 cup BBQ sauce (store-bought or homemade)
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Hamburger buns (for serving)
- Coleslaw (optional, for serving)
Instructions:
- Prepare the Pork: Trim any excess fat from the pork shoulder and cut it into large chunks for easier cooking.
- Mix Spices: In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper. Rub the spice mixture generously over the pork pieces.
- Combine Ingredients: Place the seasoned pork in the slow cooker. Pour the kombucha over the pork, followed by the BBQ sauce. Stir gently to ascertain the pork is coated.
- Cook: Cover the slow cooker and cook on low for 8 hours, or until the pork is tender and easily shreds with a fork.
- Shred the Pork: Once cooked, remove the pork from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.
- Mix with Sauce: Return the shredded pork to the slow cooker, mixing it with the sauce remaining in the pot to keep it flavorful and moist.
- Serve: Serve the Kombucha BBQ Pulled Pork on hamburger buns, and add coleslaw if desired for an extra crunch.
Variations & Tips:
- Different Meat: Explore using chicken thighs or beef brisket in place of pork shoulder for a variation.
- Flavor Combinations: Experiment with different flavors of kombucha, like ginger or berry, to change the taste profile of the dish.
- Toppings: Add pickles, jalapeños, or avocado slices on top for added texture and flavor.
- Make Ahead: Prepare the pork a day in advance and refrigerate it overnight. Reheat gently before serving to intensify the flavors.
- Leftovers: Use leftovers in sandwiches, tacos, or even as a topping for baked potatoes for a quick meal.
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Fermented Mushroom Risotto
Fermented Mushroom Risotto is a creamy and flavorful dish that combines the earthy taste of mushrooms with the tangy depth of fermented ingredients, making it not only delicious but also gut-friendly. This dish is perfect for anyone looking to explore the world of fermented foods or for those who simply love a hearty and comforting meal. The preparation time for this risotto is about 30 minutes, so it can be a great weeknight dinner or a sophisticated dish to impress guests.
Ingredients:
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 cup fermented mushrooms (such as lacto-fermented or pickled)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/4 cup grated Parmesan cheese (or vegan alternative)
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Cooking Steps:
- In a medium saucepan, warm the vegetable broth over low heat and keep it warm throughout the cooking process.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and translucent, about 3-4 minutes.
- Stir in the Arborio rice, allowing it to toast in the oil for about 2 minutes until lightly translucent, stirring frequently.
- If using, pour in the white wine, stirring constantly until the liquid is absorbed.
- Begin adding the warm vegetable broth, one ladle at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next ladle. This process should take about 18-20 minutes until the rice is creamy and al dente.
- When the rice is nearly done, fold in the fermented mushrooms and allow them to heat through, about 2-3 minutes.
- Remove the risotto from heat, stir in the butter and Parmesan cheese, then season with salt and pepper to taste.
- Serve immediately, garnished with fresh chopped parsley.
Variations & Tips:
- For a more robust flavor, consider adding herbs such as thyme or rosemary while cooking the onions.
- If you can't find fermented mushrooms, you can substitute with sautéed fresh mushrooms, but the tangy flavor will be missing.
- For a vegan version, skip the cheese or replace it with a nut-based alternative, and use vegan butter.
- Experiment with different vegetables by adding peas or asparagus with the mushrooms for extra color and nutrition.
- Leftovers can be stored in the refrigerator for up to two days; when reheating, you may need to add a splash of broth or water to bring back the creaminess.
Seaweed Salad With Sesame Dressing
Seaweed salad with sesame dressing is a revitalizing and nutritious dish that showcases the unique flavors and textures of various seaweeds. This dish is perfect for those looking to incorporate more fermented foods into their diet, as well as for health-conscious individuals seeking a flavorful side or light meal.
Preparation time is approximately 15 minutes, making it a quick and easy addition to any dinner table.
Ingredients:
- 1 cup mixed dried seaweed (wakame, kelp, or dulse)
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sugar or honey
- 1 teaspoon sesame seeds (toasted)
- 1 green onion, finely sliced
- 1 cucumber, julienned (optional)
- 1 teaspoon chili flakes (optional)
Instructions:
- Rehydrate the Seaweed: Start by soaking the mixed dried seaweed in warm water for about 10 minutes or until it becomes soft and expands. Drain and squeeze out excess water, then chop into bite-sized pieces if necessary.
- Make the Dressing: In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, and sugar or honey until well combined.
- Combine Ingredients: In a large mixing bowl, combine the rehydrated seaweed, sliced green onion, and cucumber if using. Pour the sesame dressing over the top, tossing gently to coat everything evenly.
- Add Finishings: Sprinkle the toasted sesame seeds and chili flakes over the salad for added flavor and garnish. Verify everything is well mixed.
- Serve: The seaweed salad can be served immediately or allowed to chill in the refrigerator for about 15 minutes for enhanced flavors.
Variations and Tips:
- Add Protein: For a heartier dish, consider adding cooked shrimp, tofu, or edamame to the salad.
- Vegetable Options: Feel free to incorporate other vegetables such as shredded carrots, radishes, or bell peppers for added color and nutrition.
- Storage: The salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to two days. The seaweed may soften a bit more over time, but the flavors will continue to meld.
- Flavor Boost: Add a splash of lime juice for an additional zing or substitute the soy sauce with miso paste for a twist on the dressing.
Kimchi Ramen Noodle Soup
Kimchi Ramen Noodle Soup is a delectable fusion dish that combines the rich, comforting flavors of traditional ramen with the spicy, tangy kick of kimchi.
Perfect for those who love a bowl of hearty soup packed with depth and character, this dish is ideal for a cozy dinner or a quick lunch. With a preparation time of approximately 30 minutes, it's both easy to make and satisfying to eat, especially when you're looking for a warm and nourishing meal.
Ingredients:
- 2 cups chicken or vegetable broth
- 1 cup kimchi, chopped
- 1 package instant ramen noodles (discard the seasoning packet)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 1 garlic clove, minced
- 1 egg (optional)
- Sriracha or chili oil (optional, for spice)
- Fresh cilantro, for garnish (optional)
Cooking Steps:
1. In a medium pot, heat the chicken or vegetable broth over medium heat.
2. Add the chopped kimchi to the pot and bring the mixture to a gentle simmer.
Let it cook for about 5 minutes to allow the flavors to meld.
3. Stir in the soy sauce, sesame oil, sliced green onions, and minced garlic.
Let it simmer for another 2-3 minutes.
4. Meanwhile, cook the ramen noodles according to package instructions in a separate pot, then drain and set aside.
5. If using an egg, you can either soft-boil it (for 6-7 minutes) beforehand and peel it or crack it directly into the simmering broth for a poached effect.
6. Add the cooked ramen noodles to the soup pot, stirring to combine, and remove from heat.
7. Serve hot, garnishing with fresh cilantro and a drizzle of Sriracha or chili oil if desired.
Variations & Tips:
- For a vegetarian option, use vegetable broth and omit the egg.
- Feel free to toss in additional vegetables like spinach, mushrooms, or bok choy for added nutrition.
- For protein, consider adding tofu or cooked chicken slices to the soup.
- Adjust the spice level by adding more or less kimchi, or by incorporating a chili paste.
- Leftovers can be stored in the refrigerator for up to three days and reheated on the stovetop for a quick meal.
Sourdough Pizza With Fermented Toppings
Sourdough pizza is a delicious and artisanal dish that combines the tangy flavors of fermented dough with a variety of fermented toppings, creating a unique taste experience.
This pizza is perfect for home cooks looking to elevate their pizza game or impress friends at a dinner party. Preparation takes about 30 minutes, followed by a few hours of fermentation for the dough. The cooking can be completed in about 15 minutes, making it a fantastic option for a quick yet gourmet meal.
Ingredients:
- 2 cups sourdough starter (active and bubbly)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup pizza sauce (homemade or store-bought)
- 1 cup shredded mozzarella cheese
- 1/2 cup fermented vegetables (such as sauerkraut or kimchi)
- 1/4 cup sliced olives (optional)
- Fresh herbs (like basil or oregano) for garnish
Cooking Steps:
- Prepare the Dough: In a large bowl, combine the sourdough starter, flour, salt, and olive oil. Mix until a shaggy dough forms. Knead for about 5-10 minutes until the dough is smooth and elastic.
- Let it Rise: Cover the bowl with a damp cloth and let it sit at room temperature for about 4-6 hours, or until it has doubled in size and is bubbly.
- Preheat the Oven: About 30 minutes before you're ready to bake, preheat your oven to the highest temperature (around 475°F to 500°F). If you have a pizza stone, place it in the oven to heat as well.
- Shape the Pizza: Once the dough has risen, turn it out onto a lightly floured surface. Divide it into two portions. Roll each portion into your desired shape and thickness (thin crust or thick crust) and place it on a pizza peel or a baking sheet lined with parchment paper.
- Add the Toppings: Spread a layer of pizza sauce over the base, sprinkle with mozzarella cheese, and top with your fermented vegetables and olives if using.
- Bake the Pizza: Carefully transfer the pizza onto the hot pizza stone or directly into the oven. Bake for about 10-15 minutes, or until the crust is golden and the cheese is bubbly and starting to brown.
- Garnish and Serve: Remove the pizza from the oven, garnish with fresh herbs, slice, and enjoy!
Variations and Tips:
- Dough Variations: Feel free to experiment with different types of flour, such as whole wheat or rye, for a richer flavor.
- Topping Ideas: Try other fermented toppings like pickled jalapeños, fermented pesto, or even a drizzle of kimchi mayo for an extra kick.
- Make Ahead: The sourdough can be prepared in advance and refrigerated overnight. Just be sure to bring it back to room temperature before baking.
- Cheese Alternatives: For a dairy-free option, use vegan cheese or skip the cheese entirely for a lighter version.
- Serving Suggestions: Pair your sourdough pizza with a side salad of fermented dressing to complement the meal.
Chilli Garlic Fermented Tomato Pasta
Chilli Garlic Fermented Tomato Pasta is a vibrant and flavorful dish that brings together the tangy essence of fermented tomatoes with the warmth of garlic and the kick of chili. This dish is perfect for those who love bold flavors and are looking to explore the world of fermented foods.
It serves 4 and takes about 30 minutes to prepare, making it an excellent weeknight meal or a fantastic option for gatherings with friends and family.
Ingredients:
- 400g pasta (spaghetti or your preferred type)
- 2 cups fermented tomatoes (chopped)
- 4 cloves garlic (minced)
- 1-2 tablespoons chili flakes (adjust to preference)
- 2 tablespoons olive oil
- Salt to taste
- Fresh basil (for garnish)
- Grated Parmesan (optional)
Cooking Steps:
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve a cup of pasta water, then drain the pasta and set aside.
- Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
- Add Fermented Tomatoes: Stir in the chopped fermented tomatoes along with the chili flakes. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together. If the sauce seems too thick, add some reserved pasta water to achieve your desired consistency.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss well to coat the noodles with the sauce. Season with salt to taste, and mix thoroughly.
- Serve: Plate the pasta and garnish with fresh basil and grated Parmesan if desired. Serve hot and enjoy the unique flavors!
Variations and Tips:
- Add Protein: Consider adding grilled chicken, shrimp, or sautéed mushrooms to make the dish heartier.
- Vegetable Boost: Toss in some spinach, kale, or zucchini for added nutrition and flavor.
- Heat Level: Adjust the amount of chili flakes based on your heat preference. For a milder dish, start with 1 tablespoon and taste before adding more.
- Make it Vegan: Omit the Parmesan or use a plant-based alternative to keep the dish vegan-friendly.
- Pasta Alternatives: Feel free to experiment with whole grain or gluten-free pasta options according to your dietary needs.
Enjoy this deliciously tangy and spicy pasta that embraces the benefits of fermented ingredients!
Grilled Veggies With Fermented Cashew Cream
Grilled veggies with fermented cashew cream make for a delicious and nutritious dish that can serve as a side or a main course. It's perfect for vegetarians, vegans, and anyone seeking to add more plant-based meals to their repertoire.
This delightful dish brings out the natural sweetness of vegetables while the zesty, creamy texture of the cashew cream adds an exciting twist. Preparation time is approximately 25 minutes, making it an accessible option for a weeknight dinner or a weekend gathering.
Ingredients:
- 2 cups assorted vegetables (bell peppers, zucchini, eggplant, asparagus)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup raw cashews (soaked for at least 4 hours)
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon miso paste (optional)
- 1 garlic clove, minced
- Fresh herbs (like basil or parsley) for garnish
Cooking Steps:
- Preheat the grill to medium-high heat.
- Prepare the vegetables by washing, trimming, and cutting them into even-sized pieces for uniform cooking.
- In a bowl, toss the vegetables with olive oil, salt, and pepper until evenly coated.
- Place the seasoned vegetables on the grill, cooking for about 5-7 minutes per side, or until they are tender and have nice grill marks.
- While the veggies are grilling, prepare the fermented cashew cream. Drain the soaked cashews and place them in a blender or food processor.
- Add nutritional yeast, lemon juice, miso paste, minced garlic, and a pinch of salt to the blender. Blend until smooth and creamy, adjusting the consistency with water if necessary.
- Once the vegetables are finished grilling, remove them from the grill and let them cool slightly.
- Serve the grilled veggies drizzled with fermented cashew cream and garnish with fresh herbs.
Variations & Tips:
- Experiment with different vegetables according to the season or your personal preference. Root vegetables like carrots and sweet potatoes can also be delicious when grilled.
- Add spices or herbs to the oil before tossing the veggies, such as smoked paprika or Italian seasoning, for an extra layer of flavor.
- For added protein, consider serving the grilled veggies alongside quinoa or grilled chickpeas.
- If you prefer a thinner sauce, add more water when blending the cashew cream until the desired consistency is reached.
- Leftover cashew cream can be stored in the fridge for up to a week and used as a dip or spread.
