Kimchi pancakes are a savory treat that is full of Gut Health Goodness. You can make these for a savory breakfast, lunch, or dinner. Once you have the kimchi ready, it is easy to make this any day of the week! This recipe came to us from Linda in our Gut Health Gurus Facebook Group.
✓ 1 large Wombok cabbage
✓ ¼ cup Pink Himalyan Salt
✓ Large bunch of spring onions
✓ 5 tablespoons rice flour
✓ 1 large white radish
✓ 1 large onion
✓ 1 large carrot
✓ 1 piece of ginger (approx. 10cm piece)
✓ 2 cups of peeled garlic
✓ 2 ½ cups chilli flakes
✓ 3 tablespoons of Pure Seaweed Powder
✓ 2 & 1/2 cup all-purpose flour
✓ 2 & 1/2 cup water
✓ 1/2 tsp fine sea salt
✓ 1 large egg, beaten
Method for Kimchi (from this recipe):
Chop the cabbage into quarters longways then cut into smaller pieces. Place in a bowl and add in the ¼ cup of Pink himalayan salt. Toss through the cabbage massaging for about five minutes or until some juices appear. Leave aside and cover with a tea towel for 2 hours.
Wash and chop the large bunch of spring onions, leave aside.
In a medium pot, put 3 cups cold water and 5 tablespoons of sweet rice flour. Whisk well and cook on low heat stirring until it thickens. When it starts to boil, turn it off and leave it until it’s cold.
-1 large white radish
-1 large onion
-1 large carrot
-1 piece of ginger
Place all of this into a blender and add two cups of peeled garlic and 2 cups of cold water. Blend all together and pour into a bowl.
- Add the cooked rice flour to this mixture and mix well
- Add 2 ½ cups of chilli flakes and mix well
- Add 3 tablespoons of Pure Seaweed Powder and mix well
Final Kimchi Step!
Drain the wilted cabbage, place in a colander and rinse 2 times to get all of the salt off and drain again. Put cabbage back into the bowl, add the spring onions and then add 1 cup of the kimchi paste mixing really well! NOTE: add the paste 1 cup at a time. If you like it more spicy, add a second cup! Wear gloves while mixing this in because it can burn your hands!
Place in glass jars and leave on an open bench for 24-48 hours max. Then close and place it in the fridge!
Method for Pancakes:
- Make the pancake batter adding the 2 ½ cups all-purpose flour, 2 ½ cups water, 1 egg, and ½ tsp of fine sea salt.
- Add in 1 ½ cups Kimchi to the batter. Add more if desired.
- Cook pancakes on the skillet and flip them when 70% of the pancake is cooked.
You can serve these with dipping sauce or by themselves! They are a delicious healthy meal full of probiotics. Make sure to share your creations with us in the Gut Health Gurus Facebook Group!