What a success! Fabulous Fermentation Week was a total blast and gave me so much insight and inspiration. I couldn’t believe the number of bloggers who participated, and I even met a few new foodie friends a long the way. A big thanks to everyone that got involved, and to all of you that embraced the bacteria! It’s pretty neat stuff, I gotta say.

In case you’re still hungering for more, I thought I would share a couple simple kimchi recipes that I have been enjoying this past week. For the original kimchi post, I made about four liters of the stuff, assuming it was enough to last me the year. Um, no. I have about a quarter of the jar left. With at least one serious mow-down daily, and after doling it out to many kimchi-loving friends, this jar will undoubtedly be empty by the time February rolls around! Good thing it is so darn easy to make.

So, I have recently made an exciting discovery: the enoki mushroom. Why haven’t I tried enokis before? Not sure, really. I can’t recall seeing them at the market ever, or if I have, I’m usually reaching past any fungus that isn’t familiar, and choosing portobellos or shiitakes. But these little guys are amazing. Raw or cooked they have a very delicate flavour and incredibly creamy texture. In fact, when heated ever so slightly enokis take on an almost noodle-like texture, due to their long stems that wilt into ribbons. Happily, kimchi and enoki mushrooms seem to be buddies, so I’ve been eating them all curled up together in one totally spicy, crunchy, tangy tangle of yum.

Enoki mushrooms have many health benefits. Because they are low in calories and fat, they may be the ideal food to help one lose weight and maintain a healthy heart and cardiovascular system. Enokis provide the body with a good dose of fiber, B-vitamins, iron, potassium and phosphorus. The also contain several types of amino acids, one of which, valine, has been shown to inhibit the growth of certain cancers. Like many other mushroom varieties, enokis have been shown to significantly enhance the immune system and fight viruses. Eaten on a regular basis they may help to prevent and / or heal gastroenteric ulcers and liver disease.

There are two types of enoki mushrooms; the wild variety that are brown, and the white ones, which are cultivated. It is probably easier to find the latter, especially this time of year. When purchasing enokis, make sure to inspect them for slimy spots, discolouration, and mold. Keep enoki mushrooms loosely wrapped in a paper bag in the fridge and use within two or three days.

Enoki, Broccoli & Kimchi, Two Ways
Serves 2

½ head broccoli
3-4 large handfuls enoki mushrooms
knob of ghee or coconut oil
1 clove garlic
2 tsp. each tamari, maple syrup and brown rice vinegar (or lime juice)
kimchi, as much as desired

1. Combine tamari, maple syrup and vinegar and set aside.
2. Wash and slice broccoli into florets. Brush mushrooms of any dirt or debris, but do not wash them.
3. In a frying pan heat a knob of ghee or coconut oil and add minced garlic. Let sizzle for one minute, then add the broccoli and toss to coat. Cook for 4-5 minutes just until softened and pour in the sauce you made in step 1. Toss well, and let cook for 2 more minutes. Turn off the heat. Add mushrooms and toss until wilted. Add kimchi at this stage to temper the flavour, or keep it raw and add it later…

For Stir-fry with rice:
broccoli + enoki mix, from above recipe
1 cup cooked black or brown rice
¼ cup lightly toasted whole sesame seeds, brown or black

To serve, place a serving of rice in each bowl with the broccoli-enoki mix on top. Sprinkle generously with sesame seeds and serve with kimchi on the side. Enjoy.

For Spring Rolls:
broccoli + enoki mix, from above recipe
rice paper rolls (about 3 per person)
fresh herb of choice (I used cilantro)
lightly toasted sesame seeds
limes, for garnish

Other add-ins:
bell pepper
spring onion

1. After cooking the broccoli and enoki mushrooms let them cool before proceeding…
2. Prepare all the fillings you want. I like to slice the veggies into long strips for ease of rolling. Set aside.
3. Fill a bowl with water (one large enough to lay rice paper flat). One at a time, slip rice paper in water and let soak for about 20 seconds. Remove from water and place on a clean work surface. Fold rice paper in half on itself (this will give you an open-ended roll as pictured) or leave it a full circle for a closed roll – you can see instructions here. Sprinkle rice paper with sesame seeds. Place your desired fillings in a line down the center, making sure to leave a few inches at the bottom (the curved end), and a couple fillings peeking just out over the top edge. Fold the bottom of the rice paper up, turn the right side of the rice paper over towards the left and then roll the rest of the way to the left, pulling slightly to ensure tightness.
4. Serve rolls within a few hours of preparing them. Enjoy.

I hope that Fabulous Fermentation Week got you all revved up for all things fermented too. I am totally excited to try out all the recipes that were submitted and I hope you do too!








You may also like…