NourishCondimentEasyVeganPlant BasedGluten Free Optional

Miso Kimchi Leek Relish With Garlic And Sauerkraut

A cultured condiment to elevate whole foods and bowls

20 minutes plus overnight pickling prep0 minutes cookServes 822 kcal per serving

The Story

This relish is a study in layered fermentation. Miso lends depth while kimchi and sauerkraut provide live culture and bright acid. Quick pickled leek and garlic sit tender in a miso brine so every spoonful can lift a simple bowl or a roasted vegetable into something alive.

Create condiments that do the heavy lifting for digestion. Use salt and miso to marry ingredients and invite lacto fermentation. A good relish is a small investment that returns microbial diversity across meals.

Ingredients

Kimchi Finely Chopped1 cup
Sauerkraut Drained And Chopped1/2 cup
White Miso1 tablespoon
Leek Thinly Sliced1 cup
Garlic Thinly Sliced2 cloves
Rice Vinegar2 tablespoons
Filtered Water2 tablespoons
Flaxseed Toasted1 teaspoon
Black Pepper To Taste

Method

1In a bowl whisk miso rice vinegar and water until smooth to make a gentle brine.
2Toss sliced leek and garlic with the miso brine and let sit for 10 minutes to begin pickling.
3Fold in chopped kimchi and sauerkraut so the textures marry. Press gently into a clean jar leaving an inch of head space.
4Cover and leave at cool room temperature overnight to encourage lacto fermentation or refrigerate after 12 hours. The relish will mellow and deepen over two to three days.

Nutrition

Per serving

Protein

Carbs

Fat

Calories22

Fibre1g

Sugars1g

Vitamins

Vitamin C5 mg

Vitamin K15 mcg

Minerals

Sodium320 mg

Iron0.6 mg

Utensils

Mixing BowlJar With LidWhiskKnifeSpoon

This way of cooking

Microbiome Architecture

Gut health, digestion, microbiome diversity.

See the full transformation →