Kimchi, a traditional side dish in Korean cuisine, is a combination of salted and fermented vegetables, such as napa cabbage and Korean radish, made with a widely varying selection of seasonings and a variety of spices. I first tasted kimchi when my brother’s then-girlfriend would come to our home for dinner. She would always bring a big jar of her mother’s homemade, super spicy, kimchi. With its perfectly subtle crunch, umami, sour, and piquant flavors, I fell in love with this dish immediately.
Back then, very few non-Koreans were enjoying kimchi and it was difficult to find. Now, most Americans are aware of its potential health benefits. According to Harvard, “Probiotic foods contain live helpful bacteria…” and kimchi is high on the list of those thought to support a healthy microbiome, which plays a key role in immune function. It is no wonder kimchi has been enjoying a renaissance during these pandemic times.
It was the team at foodtrainers that encouraged me to reintroduce kimchi to my diet, and I have been adding it on as a side dish, layering pieces in my salmon bowl, or simply enjoying it as an afternoon snack.
Recently, chef Sarah Patricolo, created this delicious dressing as a way of getting even more kimchi into my diet. Easy to make, this dressing adds an incredible burst of flavor to any salad, and pairs especially well with Castelvetrano olives. Our favorite brand is Mother in Law’s Kimchi, a crowd-pleaser, available in original and vegan versions.
Yield: Makes ¾ Cup