Ingredients:

(Place cabbage into boiling water, allowing it to boil up momentarily. If onions and green onions are on hand, cut finely and add as well.)

This month I’ll introduce a quick-mix using kimuchi as the base. Although carbohydrates are great when you’re feeling low on energy, sometimes it’s best to also add in something to jump-start your body. The tougarashi in kimuchi will not only get you up and running, but it will also warm you up from the inside.

(Add packaged rice or pre-gelatinized rice and cook until soft, followed by adding soy sauce, miso paste or a consommé to taste.)

The mix includes rice, giving you that carb boost, and making this the perfect dish for when your tank is running on empty. As a bonus, tougarashi contains three times the Vitamin C found in lemons, to boot.

Because this is a kimuchi- based soup, it’s great even without the rice. Additionally, should more ingredients be available, this can quickly transform into a “nabe”-style dish suitable for all occasions.

Using pickled foods in soups is also common in Germany; for instance, sauerkraut-based soups are a personal favorite of mine. You may also find it interesting to know, that when taking pictures in English-speaking countries, people often say “cheese,” but in Korea it’s “kimchi.”