Recipe by Rachel Phipps
These Easy Kimchi & Sweetcorn Fritters are super light and naturally vegan – delicious served with a generous dollop of coconut yogurt or sour cream with a little sweet chili sauce swirled through.
How pickling helps to reduce food waste:
Simply put, Kimchi is the result of a pickling process. And pickling is a great way to make use of ingredients that would otherwise end up in the trash. In the United States alone, 30-40% of the food supply is wasted. This is perfectly good food that could have fed people in need but instead ended up in landfills. And pickling is actually very easy, as long as you have salt and acid, you can be as creative as you want when it comes to what you want to pickle and how you want to flavor it. Kimchi sets itself apart from your standard pickled vegetable because of its distinct flavor profile given to it by Korean red pepper powder, or gochugaru, and fermented fish sauce. Although traditional kimchi typically include napa cabbage, radishes and carrots, you can use whatever vegetables are in season or found at your local famers market to make an even more sustainable version!
If you’d like to learn more about pickling, fermentation, and the differences between them, read Pickling 101: The Ultimate Guide to Everything Pickled !
And for more pickling inspiration, check out this recipe for pickled red onions and this recipe for pickled jalapeños!
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Easy Kimchi & Sweetcorn Fritters
Ingredients
- 5 tablespoon all purpose flour
- ¼ teaspoon baking powder
- ¼ cup milk, plant-based or dairy
- 6 oz drained weight can tinned sweetcorn
- 4 ¼ oz kimchi
- 4 large spring onions
- freshly ground sea salt & black pepper
- light oil, for frying
- coconut yogurt or vegan sour cream, for serving
- sweet chili sauce, for serving
- ½ tablespoon chopped chives, for serving
Cindy
Super Yummy! 😊