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.
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
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!
38 thoughts on “Enoki, Broccoli & Kimchi, Two Ways”
Looks very interesting! I will definitely try this recipe.
Aw, this was a honestly nice post. In idea I would like to put in writing like this additionally – taking time and actual effort to create a rather very good article?- but what can I say?- I procrastinate alot and by no means seem to obtain some thing accomplished.
billig Nike Lunarglide 3
For the longest time enoki was my favorite mushroom, just loved its delicate appearance and taste. Looks lovely.
We have just descovered your blog and we have allready fall in love off your recipes.This recipe is awesome! Jessica and Michele
Tried this today and it was delicious, perfect for students to eat healthy as well because it’s so pack-able. Thank you for sharing!
I’ve never had enoki’s before either – I love chanterelles and maitakes usually…
The enoki-broccoli-kimchi combinations sound wonderful though. Yum…
I made this last night and it was incredible! I can’t wait to enjoy the leftovers today for lunch. Thanks so much for such a great recipe.
I love your posts. Unfortunately, your newest posts (the last three or four apparently) did not update in my Feedly app. Do you have your site blogged to Feedly by change? I hope not, because this is how I read the few blogs I follow now. I hate sitting at a computer or getting sucked too deeply into the “virtual realm”, so reading posts and bookmarking recipes from my phone while I wait for the bus, etc. is a decent compromise. Hope to see your posts in my feed again. LOVE fermented food.
I am a wellness coach and really enjoyed your posts.
Will continue to look at your site.
Sarah! The new layout is awesome but the recipe index is a mess! Any chance it’s being revamped soon? The photo recipe index is all the rage these days, but if that is too time consuming perhaps it might be worthwhile to look into arranging the index using more simple categories, with no repetition within, and/or by revamping your tags so they are more consistent and everything is centralized? I often come to you for inspiration but it takes me soooo long to get to the good stuff – I have to sort through similarly-named tags, slightly unsynched/out of date categories, and a reeeeeeally long recipe index that reads a little all over the place. Everything else is absolutely awesome and out of this world, but I thought you might appreciate a little honesty regarding the navigability of your mouth-watering recipes. Thanks!
Great recipe! I must try this right now!!!
I LOVE YOUR BLOG: So glad to have come across it!!! Amazing.
Oh dear me, that looks so, so yummy! I am CRAVING broccoli and mushrooms lately… and now I’m feelin’ kimchi, too 🙂 Thank you!
Sarah, You may get asked this all the time, but what does a “typical” food-day (ie. a whole day of breakfast, lunch, dinner, snacks)or food week look for you? Can you share this with us in an upcoming post maybe?
enoki are such gorgeous mushrooms! when i lived in montreal there was a place downtown that sold them regularly and they were inexpensive! they dress up all kinds of dishes. it’s like putting on fancy pants for dinner. 🙂
Sarah! Wow! I’m overwhelmed by how beautiful your site is, and how helpful it’s going to be. So many food blogs are non-starters for those of us who are paleo, but two seconds of looking around tells me I’m going to love it here so much. Thank you!
You never seize to inspire me, little food lady. 🙂
Your new site is fab as well as these dishes.
Lots of love
Thanks again Sarah for the Fabulous Fermentation Week, I’m very happy I joined in and have learnt so much! and just recently I saw enoki in the shop so maybe next time I’ll reach for them as well!
I’m so making all of these tonight! My kimchi is just ready.. smelling crazy good! Off to market to find mushrooms : ) Thanks for this amazing week of fermented goodness! x x
Kimchi never last long at our house either. I’m the Kimchi Monster! Can’t wait to try your version. Will check it out asap.
Looks fantastic, as always! I love enoki mushrooms, but have only had them at restaurants. Maybe I should be a little adventurous and make this dish. Only after I’ve made my homemade kimchi of course : )
Oh my goodness. Those mushrooms are positively ethereal. Thanks for making my day with your beautiful photos.
I had never heard of the fabulous fermentation week but it sounds amazing!! there is a lot of yummy fermented food that is really healthy and it-s good that people take that into account. I-m also really glad you tried enoki! such a good mushy i loooooove it!!! sadly you can’t find it in Peru. Thanks for the recipes and btw, love your pics!
Such yummy and inventive ways to use kimchi! Great idea to use enokis – they are so beautiful and tasty, too. And I love the elegance of the black sesame seeds peeking through the rice paper on the spring rolls.
I’m not sure if I’ve ever even seen enoki mushrooms before, but now I’ll certainly be on the lookout for them.
I actually put my kimchi to work tonight and made a classic kimchi fried rice with red rice from Kerala, kale and toasted nori. Already I’m convinced that I should always have some kimchi in the fridge.
I have never heard of enoki mushrooms…but this looks so fresh and light. I look forward to trying this recipe, because I have literally know idea what flavors to expect!
Pardon me while I wipe up the drool. That looks so good!
I live two doors down from an Asian grocery store and picked up a can of enoki mushrooms on a whim several weeks back. I’ve been a bit hesitant to put them to use (because canned goods are never quite as tasty as their fresh counterparts), but this looks like a great way to incorporate them into a dish that I can already tell I’ll love. Thanks for the inspiration!
Looks delicious, Sarah. I agree, enoki are such fun mushrooms. Glad to see them get the spotlight here. 🙂