NourishCondimentEasyVegan OptionMicrobiome FriendlyCondiment
Sauerkraut And Kimchi Relish With Leek Miso Emulsion
A versatile condiment that layers lacto fermented crunch with a silky miso emulsion to enliven dishes
15 prep cookServes 845 kcal per serving
The Story
This relish is a study in contrast. Coarsely chopped sauerkraut and kimchi provide bright live cultures while a whisked miso emulsion softens heat and creates a silky mouth feel. Finely sliced leek and a touch of grated apple add sweetness and lift.
Actively cultured elements bring food to life. A condiment can be both nourishing and transformative when built from fermented foundations and gentle emulsification.
Ingredients
- Sauerkraut1 cup drained and chopped
- Kimchi1 cup drained and chopped
- Miso Paste1 tablespoon white miso
- Leek1 small white part thinly sliced
- Apple1 small finely grated
- Flaxseed1 teaspoon ground for texture
- Plant Yogurt2 tablespoons plain unsweetened
- Garlic1 small clove minced
- Olive Oil1 tablespoon
Method
- 1Combine the chopped sauerkraut and kimchi in a mixing bowl and set aside to marry while you make the emulsion.
- 2Whisk the miso into the plant yogurt until smooth then slowly whisk in the olive oil to create a glossy emulsion.
- 3Fold the sliced leek the grated apple and the minced garlic into the sauerkraut and kimchi.
- 4Stir in the miso emulsion and the ground flaxseed then taste and allow to rest for at least 30 minutes for flavors to harmonize.
- 5Serve chilled with grilled vegetables whole grain bowls or as a bright foil for protein.
Nutrition
Per serving
1g
Protein
6g
Carbs
2g
Fat
Calories45
Fibre1g
Sugars2g
Vitamins
Vitamin C6 mg
Vitamin A150 IU
Minerals
Sodium420 mg
Calcium30 mg
Iron0.6 mg
Utensils
Mixing BowlWhiskSpoonKnifeMeasuring SpoonsStorage Jar
This way of cooking
Microbiome Architecture
Gut health, digestion, microbiome diversity.
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