by Leah Williamson of Nourishing Conversations
Ingredients
- 2 tbs Brine from Lewis and Son Vegan Kimchi
- 1 tbs kimchi salt (recipe below) or Himalayan Pink Salt
- 1 cup coconut yoghurt/sourcream/home made mayo
- ½ red onion
- 1 large Lewis & Son Traditional Pickled Cucumber
- 1 tbs tomato paste
Method
- Place all ingredients into food processor or blender
- Chop the pickle and onion first and then blending rest of ingredients on medium. You want it well blended but not to separate.
- Eat immediately or if too runny refrigerate 1-2 hours before serving
How to make Kimchi Salt?
Ingredients
- 1 jar of Lewis & Son Vegan Kimchi (drain brine and reserve for later use)
- ¼ cup Himalayan salt crystals
Method
- Place Kimchi in dehydrator (Recommended: Sunbeam DT6000 Food Lab Electronic Dehydrator Temp 45 degrees, Time 10 hrs)
- Place Kimchi and salt into food processor or blender for approx. 1 minute until finely blended.