Have you ever wondered how to eat Kimchi? Well I am going to show you one of my favourite ways!
This is not just a toastie recipe...this is a toastie recipe that is plant based, packed with live bacteria and contains 4 different fermented foods yet it tastes like the most indulgent sandwich you'll ever eat! This is our made with our Farmhouse Mature Cultured Cashew Cheese and of course our classic Kimchi! For extra ferment points, we are using gochujang, which is a fermented Korean chilli paste, as well as some good quality sourdough with is packed FULL of good bacteria!
Gently fry this sandwich on a medium to low heat in good quality olive oil to make sure you don't kill off any off that good bacteria. Once warmed through and golden on both sides, cut in half and enjoy!
Kimcheese Toastie
serves 1
Ingredients:
2 slices of sourdough bread (which ever brand is your favourite, bonus points if its homemade!)
1tbsp vegan mayo
1tsp gochujang paste
3 spring onions, chopped
1/4 Farmhouse Mature Cultured Cashew Cheese
2tbsp TFS Kimchi
Method:
- Start by making the gochujang mayo. Combine the mayo and gochujang paste in a small bowl until smooth. Spread the sauce onto one side of each of the pieces of sourdough bread.
- Slice the Farmhouse Mature Cheese into small pieces and place them along one of the pieces of bread.
- Sprinkle the chopped spring onions on top of the cheese.
- Add as much Kimchi as you would like on top of the spring onions- we recommend 2 tbsps for optimum funky goodness!
- Add oil to a shallow frying pan and allow to heat up.
- Place your toastie in your frying pan and allow to try for 3-5 mins or until golden brown and crispy.
- Flip and fry the other side until golden.
- Serve onto a plate and enjoy!
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