Creamy Kimchi And Basil Spread

 

Do you know what is Kimchi?

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Kimchi is a very traditional Korean side dish that can be made from many different vegetables. The most known variety here in America is the Napa Cabbage Kimchi.

Kimchi has a very peculiar taste, a mix of sour, spicy and umami flavors- but it can change drastically depending on the type of the vegetable used and the length of the fermentation.

The dish is a great low carb snack option that packs numerous beneficial nutrients. The nutrients come essentially from the Napa cabbage, rich in vitamins K, C, and B6. Also, since Kimchi is a fermented food it becomes an excellent source of probiotic which can help with digestive issues and overall gut health.

It took me a while to get used to the taste of Kimchi- but yes, I forced myself a few times because the nutritional benefits are amazing! Also, I have tried making Kimchi at home a couple of times but I have to say- It did not work out. I haven’t given up yet, but for now, I buy my Kimchi from a local Healthy Food store. :)

This recipe is incredibly easy and can be a great way to get you started with fermented foods- in case you are not a fan yet!

Let me know if you try this recipe!

Ingredients:

  • 3 Tbsp of Kimchi

  • 4 Tbsp of KiteHill plain dairy free cream cheese

  • A light squeeze of lemon

  • A sprinkle of pepper

  • 2 small leaves of basil finely chopped

Directions:

Put all ingredients (but the basil leaves) in the food processor and pulse for a couple of times. Mix the finely chopped basil leaves, garnish with a few basil leaves, pepper and serve with crackers appetizer base of your choice.