SOUR KIMCHI SESAME SAUCE

The other night my Korean friend who was over for dinner told me that my kimchi was sour. Not sour as in bad but tart. She was right, I made it this past fall and by now it had changed flavor profile from spicy to pickly.

An accompany to crudités or roasted vegetables, pair it with a roasted chicken or a dressing for shredded chicken or tofu cabbage salad, as a double dip stitch, or slather it on a bread for a sandwich like the Hippy Sandwich p. 153. I used on sesame noodles and load it with carrots and herbs. On days you don’t want to cook simply steam the whole head of broccoli b/c you’ll eat it all, I promise, and serve with rice. Or serve simply on top of a steam whole Japanese sweet potato loaded with Gomasio p. 105.

yields 2 cups

Ingredients

1 cup sour kimchi

1/4 cup kimchi liquor or filtered water

1/2 cup tahini, preferably Seed + Mill

2-3 dots of sesame oil

1 teaspoon honey or maple

Process

+in a high powered blender add kimchi and its liquor, if its dry add water and blend on high for one minute until smooth .

+add tahini and blend on medium until well incorporated, a few seconds.

+Mix in sesame oil and honey. Tip it into a glass jar or plastic container.