NourishCondimentModerateVeganCondiment Friendly
Miso Leek And Garlic Relish With Quick Pickled Kimchi
A savory condiment that layers long fermentation with bright pickling
20 minutes prep0 minutes cookServes 690 kcal per serving
The Story
This relish is engineered for microbial diversity. Soft ribbons of leek and pungent garlic are folded into a miso sabayon while quick pickled kimchi and sauerkraut add alternating notes of tang. The result is a versatile sauce that livens grains proteins and vegetables.
Condiments are concentrated carriers of fermentation. By combining a paste fermentation with fresh quick pickling you create layers of live cultures and acids that support robust gut communities.
Ingredients
- Leek White And Pale Green Sliced2 stalks
- White Miso Paste2 tablespoons
- Garlic Minced3 cloves
- Finely Chopped Kimchi1/4 cup
- Sauerkraut1/4 cup
- Apple Finely Diced1 small
- Ground Flaxseed1 tablespoon
- Cool Water1/4 cup
- Sea Salt1 teaspoon
Method
- 1Layer the sliced leek with a little sea salt in a bowl and massage gently to soften the texture for five minutes.
- 2Whisk the miso and cool water to a smooth glaze and fold in the minced garlic.
- 3Add the massaged leek the diced apple chopped kimchi and sauerkraut and combine so the mixtures marry.
- 4Stir in the ground flaxseed to bind and rest the relish for at least two hours in the refrigerator to let flavors mellow and cultures mingle.
- 5Serve as a condiment alongside warm grains steamed vegetables or grilled tempeh and store chilled for up to five days.
Nutrition
Per serving
4g
Protein
10g
Carbs
3g
Fat
Calories90
Fibre2g
Sugars6g
Vitamins
Vitamin C Mg4
Vitamin A Iu100
Minerals
Iron Mg0.8
Calcium Mg20
Utensils
Glass JarKnifeMixing BowlWhiskSpoon
This way of cooking
Microbiome Architecture
Gut health, digestion, microbiome diversity.
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