Kimchi Ginger Dressing
This is a creamy dressing that is loaded with flavor and probiotics. Tofu is a cultured food and although I'm not a fan of soy I do eat it when it's cultured which transforms the enzyme inhibitors and pylates. Tofu is high in protein and contains all of the essential amino acids your body needs. It also provides fats, carbs, and a wide variety of vitamins and minerals. The kimchi and ginger give this dressing a ton of flavor. I even use this dressing on chicken and fish and veggies as a topping. You can use it with any kimchi recipe but I like my Spicy Kimchi recipe it has an extra kick to it!
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Ingredients
- 1 cup Spicy Kimchi
- 1½ inch ginger root – peeled
- 1 tablespoon olive oil
- 1-2 tablespoon Kombucha
- 300 grams Tofu – firm drained
- 2 tablespoon Honey
- Gochugaru (Korean red pepper flakes) – optional
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Instructions
- Place all ingredients into a blend and process until smooth and creamy. You can add a little water if you like it thinner.
- This will store in the refrigerator for a month in a sealed container.
- Sprinkle with a little Gochugaru (Korean red pepper flakes)
