Kimchi /sauerkraut
(cheese toastie p104)
• SAUER-SLAW Finely shred ½ small cabbage (white or red – whichever you like) and mix in a large bowl with 2 coarsely grated carrots, 1 finely sliced red onion, 1 finely sliced green apple, a handful of chopped parsley and about 150g drained sauerkraut. Toss with some lime juice, a good pinch of salt and a drizzle of oil. For a spicy twist, use kimchi and swap the onion for spring onions and the parsley for coriander.
• KIMCHI POTATO SALAD Mix 100g finely chopped kimchi/sauerkraut, 2 finely chopped shallots, 100g mayo (we like Japanese Kewpie mayonnaise, which has a good, rich flavour), 1 tbsp dijon mustard, 1 tbsp rice vinegar, 1 tsp runny honey and 2 diced hard-boiled eggs. Add about 500g cooked and cooled new potatoes and toss to coat. Season to taste and sprinkle with toasted sesame seeds to serve.