Baked Postbiotic Kimchi
When you cook probiotic foods like kimchi, don't worry too much about heating and destroying the live bacteria. More and more research shows that even when heated, fermented foods contain bioactive compounds called postbiotics which are anti-inflammatory, immunomodulatory, anti-obesogenic, anti-hypertensive and more.
This dish from The Beauty Chef Gut Guide is not only bio-active, but delicious, rich and creamy and full of flavour - the perfect accompaniment to a piece of fish or chicken.
- 300 g ( 10 1/2 oz / 1/2 cup) kimchi, homemade or store-bought
- 250ml (8 1/2 fl oz / 1 cup) tinned coconut milk
- 3 tablespoons nutritional yeast flakes, plus extra for sprinkling
- Preheat the oven to 200°C (400°F / Gas Mark 6).
- Arrange the kimchi in two 3.5 cm (1 1/2 in) deep, 375 ml ( 12 1/2 fl oz / 1 1/2 cups) capacity ovenproof baking dishes.
- In a small saucepan, whisk the coconut milk and yeast flakes. Simmer over a low-medium heat for 2 - 3 minutes until reduced slightly. Pour into the dishes to almost cover the kimchi. Sprinkle over some extra yeast flakes.
- Bake for 15 minutes, or until the liquid begins to bubble up around the edges.
- Remove from the oven and stand for a few minutes to cool slightly before serving. One dish is meant to be shared between two people.