Golden Turmeric and Miso Broth with The Cultured Collective Kimchi


This Golden Broth is infused with all kinds of anti-inflammatory, aromatic and mineral-rich ingredients that are immunity powerhouses – think ginger, turmeric, cayenne, lemongrass, kaffir lime, garlic and more. Topped off with delicious The Cultured Collective Kimchi, homegrown Swiss chard and foraged three-cornered leek flowers. It tastes deeply nourishing and cleansing, and has the most beautiful yellow colour. All you'll need is a few humble ingredients and 45 minutes tops!



I have been really enjoying making my own sourdoughs, kimchi and sauerkraut to support my own happy gut microbiome - but having these little The Cultured Collective beauties in my fridge has been a dream, it's a delight to eat my forkful of fermented foods each day! They bring a welcome crunch, tangy Unami flavours and a moreish kick to any dish.


Established in London in 2016, The Cultured Collectives' pretty array of Products were born from the founder Nikki's desire to introduce high quality, tasty and unpasteurised kimchi and sauerkraut to the UK after living in Australia. Eating these fermented foods packed to the brim with good bacteria, Nikki noticed that she was suffering less with IBS and a wide array of hormonal issues that she had previously struggled with. All their kimchi and sauerkraut is handmade in the heart of the Wiltshire countryside using only the highest quality, natural ingredients. Processed via traditional methods, using authentic, traditional recipes that pay homage to the ancient and fashionable art of Fermentation.


Being unpasteurised means these products retain ALL the good bacteria that are responsible for fermentation, thriving in full force! During fermentation, carbohydrates in the food are broken down into acids by various kinds of probiotic bacteria and yeasts. Fermentation also means the vitamin content of the food is more bioavailable (easily absorbed) in our body and it can help to keep our digestive system healthy.



Today I have chosen to use The Cultured Collective White Miso & Turmeric Kimchi to top off my yellowy broth of goodness! Fragrant, bold and packing a punch with stacks of ginger, garlic and smoky Korean hot pepper flakes. A sweet white miso paste adds to the characteristic kimchi ‘tang’. With turmeric (a natural anti-inflammatory), wakame (a sea vegetable rich in iodine), and cayenne pepper the health benefits are endless … It is vegan friendly too.


Give this recipe a go and your guts will thank you for it!


Serves 2


INGREDIENTS


1 1/2 cups short grain brown rice

1 tbsp coconut oil

1 tsp sesame oil

1/2 a butternut squash

1 large leek

2 kaffir lime leaves

1 fresh red chilli, diced

1 5cm piece fresh ginger, minced

1 tbsp lemongrass paste

3 cloves garlic, minced

2 tbsp desiccated coconut

1 1/2 tsp ground turmeric

pinch pink Himalayan salt

pinch cayenne pepper

pinch black pepper

handful green beans

1 tsp creamed coconut

2 tbsp brown miso paste

large handful of Swiss chard or spinach


2 big forkfulls of The Cultured Collective White Miso & Turmeric Kimchi (Where To Buy)

fresh corriander

sprinkling of three-cornered leek flowers

toasted sesame seeds

2 x lime wedge

Optionals: edamame beans, broccoli, nori. Rice noodles instead of rice!


METHOD


1. Dry toast the rice in a saucepan until you smell a fragrant nutty smell and then rinse your rice. Add 2 1/2 cups of boiling water, a little coconut oil and pinch Himalayan salt into the saucepan. This will need roughly 35 mins on a medium heat. Don't overcook!


2. Add coconut oil and sesame oil to a large saucepan. Sauté the butternut squash chunks until they start to brown a little. Add the chopped leek then the kaffir lime leaves, chilli, ginger, lemongrass paste, garlic, some of the desiccated coconut (save some for the rice later), ground turmeric, Himalayan salt, cayenne pepper and normal pepper.


3. Once sautéd nicely add 500ml of water. Add the handful of green beans and the creamed coconut. Simmer until beans and squash are cooked perfectly. Should take no more than 15 mins, a little al dente is best!


4. Add miso paste, stir through. Taste and season to perfection. You may want to add more water to get your preferred consistency of broth.


5. Add chopped Swiss chard right at the end so as to keep its colour and some bite.


6. Drain rice and stir through the desiccated coconut for extra yumminess.


6. Serve up into two bowls and top with the Kimchi, chopped coriander, three-cornered leek flowers and toasted sesame seeds. A lime wedge always goes down a treat too.


You may also want to have a read of this article that talks more about the Gut-Brain Connection and the ways prebiotic and probiotic food help keep your 'second brain' full of the vibrant bacterial community it needs to function. Enjoy!


You can now find both The Cultured Collective award-winning Original Caraway Kraut and Fennel, Soured Apple & Dill Kraut online at Ocado.




© 2019 | H U N G R Y  H A N N A H | S T  I V E S 

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