Got veggies on the softer side? Turn them into kimchi!
Kimchi is a popular fermented Asian condiment known for being the hot and funky sidekick to many Korean-inspired dishes such as sizzling bibimbaps, toasty fried rice and, of course, melt-in-your-mouth Korean barbecue.
While traditional recipes often include nappa cabbage, you can use virtually any leafy greens you want to make your own at home. Best of all, it’s a great way to quickly get rid of those limp, lifeless veggies that are still hanging out in your fridge without having to throw them in the trash.
While fermenting your own foods at home can seem a little intimidating at first, you’ll quickly realize that it’s super easy and fun. So much so, that you’ll pretty much want to ferment everything after trying this zero-waste kimchi recipe.
But why should I eat kimchi in the first place?
Glad you asked! Like many fermented foods, Kimchi is full of healthy bacteria like probiotics that are said to be good for your gut and your immune system. It’s also nutritious and contains antioxidants that protect your cells against free radicals. Talk about a powerhouse food!
Ready to turn those sad-looking veggies into the best homemade kimchi ever? Follow our lead…
*The beauty of kimchi is you can use any vegetables you have on hand. They can be either fresh or on the softer side. Here are some of our favourites: nappa cabbage, carrots, green onions, cauliflower and bok choy.
When it’s ready to serve, add a spoonful to your rice bowls, burritos, and more!
Thank you for your interest in FoodHero and in the food waste cause.
We’re not quite ready to help you save money on perfectly fresh surplus food.
We’ll let you know as soon as we’re launching!