Making vinaigrette from kimchi: hardly any work, extremely versatile

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Let’s get straight to the point: we at Culy love kimchi. And when we say crazy, we mean super megadol – so much so that we’re all going to use words for it that are so 2012. For those unfamiliar with kimchi, it is basically fermented cabbage with other vegetables, often quite spicy, from Korean cuisine. And you can do anything with it.

Or well, at least a lot. For example, we use it in this kimchi fried rice , a kimchi and pork belly stew, and even a kimchi pancake . And of course you can also eat it separately next to (or on) a lot of Asian dishes.

Perfect for salads (and more!): kimchi vinaigrette

And now Bon appétit  has provided us with another way to use kimchi: as a vinaigrette!

They add it to a dish with broccolini, carrot, celery, sesame seeds and coriander, but we can also imagine that the kimchi vinaigrette goes well with a salad of, for example, roasted cabbage, fried cucumber and spring onion.

Or perhaps a cold noodle salad or a piece of fried meat? The possibilities are endless. Stock up on that trade!

kimchi vinaigrette standing

Super fast and delicious

Because your can of kimchi has gone through a whole process of fermentation, it is very rich in flavors. Savory, sweet, spicy… You don’t need to add much to make a good vinaigrette.

You only need a few ingredients: kimchi (from Chinese cabbage – preferably one that contains shrimp, but there are also vegetarian variants), neutral oil (such as sunflower), water and possibly some rice vinegar or fish sauce to taste

The preparation method is even shorter if possible: throw your kimchi in a blender with a dash of oil, until the mixture is well mixed and a little fluffy. Then add water little by little until it has the desired texture and season with the other two ingredients if necessary.

Tada! Five minutes later and your fantastic spicy kimchi vinaigrette is ready.

Source: Culy by
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