Kimchi Soda Bread

This Kimchi Soda Bread might sound really exotic and difficult and in a way it is. But if you buy a tin or two of good Kimchi then it really is not much harder than the run of the mill Irish white soda bread. Not to be confused with Irish-American soda bread, which I believe is sweeter and has dried fruit and mixed peel in it. When buying Kimchi, get it in an Asian supermarket or online. You’ll know it’s authentic if the table is written in Korean, or at least not with the Roman alphabet. I recently found a jar of Kimchi in my local (non-Asian) supermarket and it was terrible! Kimchi really is worth making yourself though, if you are someone who likes spicy, pickley flavours. It is also really good for gut-health and even though the diet of South Korea is really high in salt, they still have one of the worlds longest life expectancies. This is because their diet relies so heavily on plants and they eat a lot more fish than meat. Kimchi is an absolute staple and no traditional meal is without it. You can find my Kimchi recipe here, be warned though, it’s highly addictive!

I had this Kimchi Soda Bread piled high with hummus but it would also add another spicy dimension to sandwiches too.

Kimchi Soda Bread

Ingredients

  • 50 ml kimchi juice
  • 400 ml buttermilk
  • 500g kimchi
  • 650 g plain flour plus extra for dusting
  • 1 heaped teaspoon of bicarbonate of soda

Instructions

  1. Preheat the oven to 230 degrees celsius.
  2. Combine the kimchi juice and buttermilk in a jug and mix.
  3. Coarsely chop the kimchi, adding any juice that runs out to the jug. Set the chopped kimchi aside until later.
  4. Combine the flour and bicarbonate of soda in a large mixing bowl and either sift or gently whisk to combine.
  5. Make a well in the centre of the flour, pour in the buttermilk mixture and mix to combine.
  6. Add the chopped kimchi and mix again.
  7. Lightly flour your work surface, turn the dough out and flour the top of the dough before you shaped it.
  8. Transfer it to a lightly floured baking tray and with a sharp knife, score a cross on the top of the dough to give it an even rise and transfer to the oven. Immediately turn the oven down to 200 and allow to bake for 1 hour.
  9. Take it out of the oven and transfer to a wire rack to cool completely.
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