Baked Postbiotic Kimchi
This dish is not only bio-active, but delicious, rich and creamy and full of flavour – the perfect accompaniment to a piece of fish or chicken.
Ingredients 3
300 g kimchi, homemade or store-bought, drained if very wet, roughly chopped
250 ml coconut milk, tinned, well shaken
3 tbsp nutritional yeast flakes, plus extra for sprinkling
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 5
Preheat the oven to 200°C (400°F/Gas Mark 6).
Arrange the chopped 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 and . Simmer over a low–medium heat for 2–3 minutes until reduced slightly. Pour into the dishes to almost cover the . Sprinkle over some extra nutritional yeast flakes.
Bake for 15 minutes, or until the liquid begins to bubble up around the edges.
Remove from the oven and let stand for a few minutes to cool slightly before serving. Each baking dish is meant to be shared between two people.
The Beauty Chef's tips
As the flavours of this recipe are quite intense and rich, I love pairing it with a piece of grilled fish or roasted chicken and a simple green salad. It also pairs well with the Chicken Katsu Don,
