Posted by Tim Vidra / Wednesday, February 5, 2014
Kimchi Cream Cheese
I was recently chatting with someone about the kimchi I had made for the first time and they asked me if I'd ever had kimchi cream cheese. Well of course the kimchi I had made was long gone, but loving the idea, the wheels in my head kept turning, knowing that one day soon kimchi cream cheese was going to happen. Well, that day was yesterday — and to say this was a simple recipe is an understatement.
- 16 ounces cream cheese, softened
- 8 ounces spicy kimchi (homemade or your favorite brand)
- 1/4 cup kimchi juice or brine
- 1/4 cup sour cream
Pulse kimchi in a food processor until roughly chopped. In a mixer combine pulsed kimchi, juice, cream cheese and sour cream, beating together slowly until combined.
The spread can be used on crackers or spread on a bagel and call it the Kimchi Shmeeear! Top the bagel with your favorite toppings. I like diced jalapeño, alfalfa sprouts, and avocado — your call!
I told you this was a simple one to make. It's also a great way to introduce those unfamiliar with or a little hesitant to try kimchi in it's raw form. Will you try it?
E.A.T. local E.A.T. well