Korean kimchi salad recipe

Niklas Ekstedt is the Michelin-starred chef of Ekstedt in Stockholm and one of Sweden’s most treasured restaurateurs. His innovative Nordic cooking has transformed the latest scientific findings into simple and delicious dishes that are intended to improve health and mood. His book Happy Food is written with Henrik Ennart, an award-winning science journalist for one of Sweden’s largest newspapers.

"The Korean answer to sauerkraut is often based on Chinese leaf. Both kimchi and sauerkraut are vegetables fermented using lactic acid bacteria. Fresh kimchi which hasn’t yet developed a strong flavour is excellent as an accompaniment for many different dishes. In South Korea, it is often served with Bibimbap. When the kimchi has fermented for a couple of weeks, it will taste sharper and is ideal served with oily fish such as salmon and mackerel, or fried pork. Even more mature kimchi can be added to stir fries or stews."

Recipe from Happy Food by Niklas Ekstedt & Henrik Ennart, £22, Absolute Press

Ingredients for kimchi salad Serves: 4

  • 200g ready-made kimchi
  • 4–5 vegetables, e.g. courgettes, radish, green cabbage, carrots, spring onions

Method for kimchi salad

  1. Mix the kimchi in a blender or with a stick blender until smooth.
  2. Finely shred or thinly slice the  vegetables.
  3. Mix with the blended kimchi.
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