This is what I've been eating for nearly every meal: summer salad with local tatsoi, arugula, garden tomatoes, cilantro, peanuts and any other veggie I can get my hands on. Drizzled with WHITE KIMCHI THAI PEANUT DRESSING
This dressing contains no sugar, which can be difficult to find in a store bought Thai peanut dressing. The umami in kimchi makes this dressing tasty and needs no sugar! Although it's great on a salad it's equally delishious as a dipping sauce for fresh spring or collard rolls.
White Kimchi Thai Peanut Dressing
✔1/4 cup peanut butter
✔Fermentology White Kimchi (or Red)
✔1 t sesame oil
✔Vinegar to taste
1. Spoon your peanut butter into a medium size bowl and drain a few tablespoons of Kimchi liquid in to the bowl (starting with a little liquid at first makes mixing easier).
2. Mix into a smooth paste and add more liquid until you get to your desired consistency. If you don't have enough Kimchi liquid you can also use vinegar (apple cider or kombucha vinegars are my favorite).
3. Coarsely chop some Kimchi and mix it into the liquid, add sesame oil too.
4. Spoon over you salad and enjoy!
Amy Peddie has been fermenting since 2006. Originally from Greensboro NC she has traveled all of the United States, often with active ferments. She now resides back in Greensboro where she enjoys spending time with family and gardening.