Baked Postbiotic Kimchi

When you cook probiotic foods, don’t worry too much about heating and destroying the live bacteria. More and more research shows that even when heated, fermented foods contain bioactive compounds called postbiotics. These bacterial by-products may have all sorts of benefits: anti-inflammatory, immunomodulatory, antiobesogenic, anti-hypertensive and more. They seem to be heat resistant too! 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. CARLA’S TIP 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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C (400°F/Gas Mark 6).

Step 2

Arrange the kimchi in two 3.5 cm (1½ in) deep, 375 ml (12½ fl oz/1½ cups) capacity ovenproof baking dishes.

Step 3

In a small saucepan, whisk the coconut milk and yeast flakes. Simmer over a low–medium heat for 2–3 minutes until reduced slightly. Pour into the dishes to almost cover the kimchi. Sprinkle over some extra yeast flakes.

Step 4

Bake for 15 minutes, or until the liquid begins to bubble up around the edges.

Step 5

Remove from the oven and stand for a few minutes to cool slightly before serving. One dish is meant to be shared between two people.