How to make healthy choices every day

Enoki, Broccoli & Kimchi, Two Ways

enoki3What 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.


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!








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