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Kimchee is a versatile dish that can be eaten right out of the jar, as a side dish or on your main course to add that Korean flare to your meal.
First off... kimchee is a traditional dish of salted and fermented vegetables, such as Napa cabbage, Korean dikon radish, cucumber, or almost any vegetable. Kimchee is made with a widely varying selection of seasonings, including gochugaru (Korean chili powder), spring onions, garlic, and ginger. My kimchee is vegan and does not contain any fish sauce or tiny shrimp.
Kimchee can literally complement any food. Breakfast, eggs and kimchee... Lunch, hamburger with Kimchee... Dinner, pork chop, sticky white rice and kimchee.
One of my favorite ways to eat kimchee, besides right out of the jar, is to put it on a hamburger. The kimchee just add that little extra spicy kick to the burger. Plus you get all the healthy benefits of the kimchee, like all natural probiotics for good gut health, vitamins A, B, and C, plus antioxidants.
Tonight I made pork carnitas, fresh shucked corn cooked with poblano and red devil serrano peppers, quick pickled red onions, mixed baby lettuce, yellow pear tomatoes, cheddar cheese, and of course Kimchee! I also made homemade flour tortillas tonight.
Kimchee helped cut the fatness in the pork carnitas.