Kimchi Salad

By Niklas Ekstedt and Henrik Ennart

Kimchi Salad
The Korean answer to sauerkraut is often based on Chinese leaf. Both kimchi and sauerkraut are vegetables fermented using lactic acid bacteria. Get into the habit of eating a little every day, but remember that this is a living ingredient which must be stored in a cold place.

Serves 4

200 g ready-made kimchi

4–5 vegetables, e.g. courgettes, radish, green cabbage, carrots, spring onions


Mix the kimchi in a blender or with a stick blender until smooth.

Finely shred or thinly slice the vegetables.

Mix with the blended kimchi.


TOP TIP! Fresh kimchi which hasn’t yet developed a strong flavour is excellent as an accompaniment for many different dishes. In South Korea, it is often served with a rice dish called Bibimbap. When the kimchi has fermented for a couple of weeks, it will taste sharper and is ideal served with oily fish such as salmon and mackerel, or fried pork. Even more mature kimchi can be added to stir fries or stews.

Happy Food by Niklas Ekstedt and Henrik Ennart is published by Absolute Press ($39.99) Out now!


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