Technically, raw, fermented vegetables don’t really “go bad,” but their flavor and crunchiness will continue to change over time.
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If you want to add more nutrient dense foods to your diet, starting with fermented foods is a great choice!
Asking, “can you freeze sauerkraut?” Raw, fermented vegetables don’t really “go bad.” Find out what you need to know.
Wondering, “what are fermented vegetables?” The fact is, you have likely eaten them before! In fact, your great-great-great ancestors probably enjoyed fermented vegetables just like you can today.
This simple dish is quick to prepare, refreshing, and a great way to enjoy our Kimchi! The possibilities for delicious, fresh toppings are endless and a great way to use up scraps in the fridge. The sauce can be made ahead, and mixed with the noodles right before serving.
INGREDIENTS
1 pound egg noodles
2 tablespoons sesame oil, plus a splash
3 ½ tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon maple syrup (optional)
1 tablespoon finely grated ginger
2 teaspoons minced garlic
1-2 teaspoons Hosta Hill Lacto-Fermented Hot Sauce (optional)
Lime wedges
Sesame seeds
Julienne veggies for garnish (carrot, cucumber, cabbage and scallion)
Hard-boiled Eggs (optional)
INSTRUCTIONS
Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes; they should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, maple syrup, ginger, garlic, and hot sauce (optional).
In a large bowl, toss the noodles with the dressing and add a sprinkle of sesame seeds.
If serving immediately, portion the noodles out into bowls and top with Kimchi and other desired garnishes.
Enjoy!