Vadasz Raw Kimchi, 400g

Product Information

Serve the sauce in a small bowl at the centre of a serving plate and pile the latkes around it, garnishing with a handful of fresh coriander leaves. Now add the red pepper paste – mix and massage well into the vegetables. Your cabbage/ veg/spice mix should be limp and brine should start appearing. Vadasz super condiments are available from Tesco, Waitrose, Ocado, M&S, Sainsbury’s, Co-op and Booths and independent delis nationwide.

Baechu (napa, or Chinese cabbage) kimchi is the type we simply know as "kimchi" but it's in fact just one of around 200 different types including; mild baek (white) kimchi, cubed radish kimchi andNabak (red water) kimchi which is something between a vegetable soup and a punch. Popular fermented foods include yoghurt, kefir, cottage cheese, kimchi, kombucha tea and sauerkraut (pictured). GettyImages/ollo

RECIPE CATAGORIES

Condiments brand Vadasz has released a duo of fermented super condiment pots in Sainsbury’s stores across the UK. When the oil is hot but not too hot (test it by putting a pinch of the batter into the pan — it should sizzle but not darken/burn — cook in batches, using a tablespoon to gently drop the batter into the pan. Carefully use a fork to flatten the latkes very slightly. The Chinese cabbage-based kimchi we're all familiar with can come in many variations with a wide selection of additional ingredients like pear, kale, and gochugaru chilli. But pungency, bite, and a healthy pop or hiss upon opening the lid or pouch are all things that good kimchi has in common. After around two weeks you should have a tasty kimchi – leave as long as you need to reach desired flavour – you decide. The other factor driving increased interest in fermented foods likely links to globalisation, suggested Vadasz. “With this global world, everything is linked. We’re on the internet, we know so much more about other people’s food cultures [such as Korean kimchi culture], and I think that’s a really important [factor] driving this.”​

When it’s to your taste, it can be jarred and kept in the fridge for up to 3 months. Enjoy your Kimchi! Vadasz Super Beet Kimchi a naturally fermented, live cultured condiment boasting gut-friendly ingredients. Combining the health benefits of beetroot with the gut health benefits of fast growing, on-trend kimchi, Super Beet Kimchi transforms dishes from salads to dips in seconds. Labneh meanwhile has the probiotics of cultured yoghurt. Research out of Stanford University, for example, has found that a 10-week diet high in fermented foods boosts microbiome diversity and improves immune responses. Foods consumed during the study included yoghurt, kefir, fermented cottage cheese, kimchi and kombucha tea. Finely chop white onion and fry onion in pan (pan for scrambled eggs) and cook on a gentle heat until soft but not coloured. Salt the vegetables in a large bowl and toss – make sure to taste a bit, it should taste just a little too salty.Charlie Holland, senior marketing manager for Vadasz, said: “Vadasz Raw Kimchi and Raw Garlic and Dill Sauerkraut make it easy to add a burst of colour, taste and texture to the meals we love – as well as create new and inspired recipes such as kimchi pancakes.

Both products are naturally fermented, containing live cultures to boost gut health and immunity. The condiments are also suitable for vegans. If you'd rather buy your kimchi, or want to taste test a pot before you make your own, here are some options available in the supermarket: Fermented foods are rich in beneficial probiotics and have been associated with a range of health benefits from better digestion to stronger immunity.It is traditionally served with grilled meats or stir fried with rice but is becoming a very popular garnish/ingredient/condiment right here in the UK on everything; from a Cheeseburger to a burrito. Vadasz distinguishes itself in the supermarket by selling in the chilled aisles. Being a live, unpasteurised, naturally fermented product, it must be kept chilled, he explained. “When you see…products in the ambient aisles, that’s when you know it’s been pasteurised. That’s the difference.”​ Taste first, health is a bonus​ Thoroughly rinse sushi rice (5 minutes) and place in pan with water and leave to stand for 5 minutes. Dr Sarah Schenker, consultant Dietitian and Nutritionist at Vadasz’s r easons to include fermented ‘gutness’ in your our diet: With the added value of being raw and live – full of good bacteria, it's great for your gut health too.

After about 5 minutes, when the edges appear golden brown and crispy, turn and cook the other side for around another 5 minutes. Toast the sourdough then top with the poached egg and dollop of Vadasz Raw Kimchi then sprinkle with chilli flakes.

GARLIC & DILL SAUERKRAUT

It’s the same processes that’s been done for thousands of years. That process of anaerobic lactic acid fermentation is tried and tested. And it works.”​