kimchi

Loving Fermented Veggies

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I am a huge fan of fermented veggies especially kim chee.  My favorite kim chee is Rejuvinative Foods Spicy Kim Chee which I have used in a number of different ways.  I have made kim chee spring rolls, kim chee fried rice and my favorite way to eat it is on top of a bowl of rice with beans and steamed veggies- or straight out of the jar!

Now you can get Rejuvinative Foods- Spicy Kim Chee in my OpenSky store.  Rejuvinative Foods Spicy Kim Chee is 100% organic, vegan, raw, gluten free,  and made from fresh, shredded and unheated vegetables.  It is also a rich source of lactobacilli and enzymes and of course delicious and  with high fiber content.

Buy Now

Reminder- use the Coupon Code: THIRTYVEGAN today! The coupon is good for the 1st five 3 customers who use it and expires on 9/30, so don’t wait!- I just purchased some myself!

Recipe: Kimchi Spring Rolls

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Kimchi Spring Rolls

Makes 10-15 Rolls

  • 1/4 cup vegan kimichi
  • 1 T hoisin sauce
  • 1/2 T soy sauce
  • 1 carrot, shredded
  • 1 parsnip, shredded
  • 1/4 cup brown rice
  • spring roll wrappers
  • 2 T oil for frying

Directions:

  1. Fill each spring roll wrapper with 1 tablespoon of filling and tightly roll. Repeat until all the fillings is used.
  2. Heat oil in a sauce pan over medium high and fry the spring rolls until they are lightly browned on all sides.
  3. Drain on paper towel.
  4. Serve with your favorite dipping sauce.

Kimchi Fried Brown Rice

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So, I don’t know about you guys, but I really love Korean food, kimchi especially. The issue I usually have with Korean food is that a lot of it has fish sauce. We recently received a bottle of fermented, raw kimchi from for review, so I decided to put it to good use by making some Kimchi Fried brown rice.

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I decided to substitute the scrambled egg you typically find in Asian fried rice dishes with crumbled tofu and the meat you may typically find with white mushrooms.

2-3 cups of cooked rice (I made mine in a rice cooker)
1/2 C to 1 C of Kimchi
1/2 onion
4-5 small mushrooms
1 clove garlic
1 T veg oil/olive oil
2 T soy sauce
1/4 block of tofu
1-2 T Sesame Oil
S+P to taste

1. Slice the mushrooms, mince the garlic and chop the onions into small pieces
2. Heat the veggie oil in a wok/skillet and sautee the mushrooms, garlic and onions for a couple minutes.
3. Crumble the tofu into the mixture and add the soy sauce and some pepper.
4. Add the kimchi to the pan and warm it up.
5. Add the cooked rice and stir in the mixture of the tofus and vegetables.
6. Once warmed, add sesame oil to taste.
7. Add S+P to taste.
8. Add fresh kimchi to top as garnish.
9. Enjoy!!