Author: Robin Asbell
- ⅓ cup kimchi, drained
- ¼ cup tahini
- 2 Tbs kimchi juice
- 2 Tbs tamari soy sauce
- 1 Tbs dark sesame oil
- 1 tsp sugar
- 3 Tbs vegetable stock, or more if needed
- Pack the kimchi into the measuring cup, draining the juice back into the jar. Put the kimchi and tahini into a processor or blender and process until smooth. Add the kimchi juice, tamari, sesame oil, sugar and 3 tablespoons of stock and process until smooth. If it is very thick, add a tablespoon more of stock or kimchi juice, to taste.
- Transfer the mixture to a jar, cover loosely with a kitchen towel and let stand at room temperature for a day or two to let the probiotics ferment the mixture a little.
- Cover tightly and chill for up to 2 weeks.
Recipe by Raisin & Fig at https://www.raisinandfig.com/skinny-buddha-bowl/
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