Peanut butter and Kimchi

Don’t knock it ‘til you’ve tried it!

So there’s not much to say except that it’s not as gross as it sounds. Think of the sour salty spicy peanut-y-ness of Thai or Indonesian food. It’s a similar flavor profile.

I toast up a francese roll (Kelly’s French Bakery in Santa Cruz makes great ones), spread on unsweetened roasted PB, throw on some kimchi, and then top with a lot of cilantro and maybe some chopped peanuts.

It is kind of perfect. The fattiness of the PB cuts the sour of the kimchi. The fishy umami of the kimchi lends depth. The cilantro adds freshness. So good. Try it and see.

The vegetarian-ness of this depends on the kimchi you use.