This is by far our most sought-after recipe and the one we made to celebrate winning our first Good Food Award. We suggest making a double batch because you’ll want to eat it with everything!
Our original was the Make It Quick & Simple recipe, but over time it has turned into the richer, creamier version below. It’s always the biggest hit at our Fermented Happy Hour, where we serve it as a delectable dip with veggies and crackers.
Experiment! Add a bit of extra kimchi brine to thin it and stir it into pasta, or add a bit more cheese to make a thicker spread for sandwiches or wraps. It’s also great slathered on any burger.
Makes about 2 cups
¾ cup Firefly Kimchi
8 ounces cream cheese
¼ cup goat cheese (1 ounce) (optional)
1 clove garlic, crushed
1 tablespoon chopped fresh parsley
1 teaspoon Sriracha, or your favorite hot sauce
Brine or extra-virgin olive oil, for thinning
Salt and freshly ground black pepper
Take the kimchi out of the jar with a clean fork, letting any extra brine drain back into it. Whirl the kimchi in a food processor for 1 minute. Add the cream cheese, goat cheese, and garlic, and blend for another 30 seconds. Add the parsley and hot sauce, and pulse a few more times until the cheese is smooth. If it’s too thick for your liking, add a splash of brine or oil. Season to taste with salt and pepper. Serve chilled.
Make It Quick & Simple
Whirl ¾ cup Firefly Kimchi and 8 ounces cream cheese in a food processor.
This is such a decadent treat that, if you make it for guests, you may want to hide it in the back of the fridge so you don’t devour it before they arrive! Any style of smoked salmon will work well in this recipe, though we typically use softer varieties like lox.
A great everyday snack with crackers and veggies, this mousse makes an especially luscious topping for a risotto or pasta. You can also spoon it into tart shells for an elegant (but easy) start to a special meal.
Makes about 2 cups
½ cup Classic Kraut
½ pound smoked salmon
8 ounces cream cheese
⅓ cup mayonnaise, plain yogurt, or sour cream
1 green onion, thinly sliced, including the green tops
2 tablespoons chopped fresh parsley
Splash of Tabasco
Pinch of dried dill
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Blend the kraut and smoked salmon in a food processor for about 30 seconds. Add the cream cheese and blend for 1 minute. Add the mayonnaise, green onion, parsley, Tabasco, and dill, and blend for 1 minute, or a bit longer for a lighter, fluffier mousse.
Make It Quick & Simple
Emerald City Kraut adds a touch of dill and kale to this simple mousse. Blend 8 ounces cream cheese, ½ pound smoked salmon, and ½ cup Emerald City Kraut until you get the texture you want.
This white bean dip’s bright flavor is enjoyable on just about every type of cracker or bread it meets and any other edible vehicle you have around, such as carrots, endive, or celery. In fact, when we have some in the lunch fridge at Firefly Kitchens, we’ve been known to eat it right out of the jar we keep it in.
Try adding a couple of tablespoons of tahini for a richer tapenade. To achieve a completely smooth texture for a sandwich spread or a dip, simply whirl all the ingredients in a food processor. Or leave it chunky to spread on bread or crackers.
Makes about 5 cups
½ cup Classic Kraut
1½ cups cooked white beans, or 1 (15-ounce) can, drained and rinsed (see Legumes, for cooking instructions)
¾ cup chopped, pitted Kalamata olives
Zest of ½ lemon (about 1 teaspoon)
½ teaspoon red pepper flakes
1 tablespoon freshly squeezed lemon juice
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh basil (optional)
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kraut and combine it with the beans and olives in a medium bowl. Add the lemon zest, red pepper flakes, lemon juice, parsley, basil, and oil, and toss to incorporate. Use the back of a fork or a potato masher to smash the beans until the mixture is the consistency you want. Season to taste with salt and pepper. Chill until ready to serve.
Talk about nirvana on the palate—Richard’s pâté recipe is complex and rich, yet simple to make. The vibrant red of the beets brightens the pâté and adds a healthy dose of antioxidants. Serve it with crackers or scooped onto some cucumber rounds as an appetizer (it’s a bit more spreadable than a traditional pâté). Add a squeeze of lemon, a splash of brandy, or minced herbs for an extra kick. You might even add extra kraut and turn it into a zesty dip.
Makes about 2 cups
½ cup pecans
2 teaspoons butter or coconut oil
½ yellow onion, diced
3 medium mushrooms, sliced
¾ cup Ruby Red Kraut
2 tablespoons shredded organic raw beets
1 (5-ounce) can wild-caught tuna, drained
⅓ cup grated Parmesan cheese (about 1.5 ounces)
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
Toast the pecans in a small skillet over low heat. Stir constantly (they burn easily) until they’re browned and fragrant, 5 to 8 minutes. Set aside.
Melt the butter in a skillet over medium heat. Add the onions and sauté until they’re translucent, about 10 minutes. Add the mushrooms and sauté until they’re lightly browned, another 5 to 8 minutes. Set aside.
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it.
Squeeze out any extra brine before adding kraut into a food processor with the beets and tuna and blending for about 1 minute.
Scrape down the sides of the bowl. Add the pecans, onion mixture, Parmesan, and parsley. Blend until you have a creamy texture, about 1 to 2 minutes. Season to taste with salt and pepper.
Whoever said lima beans don’t taste good is wrong, but you can substitute white beans if you’re not convinced. This lightly spiced dip makes a delicious substitute for traditional guacamole and serves as a flavorful sauce on grilled meat or in tacos. It’s fun to ask guests to try to guess the ingredients!
Makes about 2 cups
½ cup Cortido Kraut
2 to 3 cloves garlic
¼ cup diced red onion
½ medium jalapeño, with seeds, chopped
1½ cups cooked lima beans, or 1 (15-ounce) can, drained and rinsed (see Legumes, for cooking instructions)
1 ripe avocado, halved, pitted, and peeled
1 tablespoon freshly squeezed lemon juice
3 tablespoons chopped fresh cilantro
¼ teaspoon ground cumin
½ teaspoon salt
Freshly ground black pepper
Your favorite hot sauce
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Put the kraut, garlic, red onion, and jalapeño in a food processor, and pulse until roughly chopped, about 1 minute. Add the lima beans and pulse for another 30 seconds. Add the avocado, lemon juice, cilantro, cumin, and salt, and pulse until smooth. Season to taste with pepper and hot sauce, adding additional salt, if desired.
Everyone who tries this recipe says, “I could eat this every day!” In fact, this pâté is as nutritious as it is appetizing, so why not always keep a batch in your refrigerator?
Loaded with protein, lentils are a cholesterol-lowering legume and rich in B vitamins. Red, green, brown, or French lentils all work beautifully in this recipe.
This is more of a spreading than a slicing pâté, and you can also make it into a dip by adding a splash of brine or olive oil to thin it out. For an elegant starter, add a couple of drops of truffle oil or a pinch of truffle salt along with the lentils and parsley.
Makes 4 cups
½ cup pecans
1 cup Firefly Kimchi
½ cup Caramelized Onions (recipe follows)
2 cups cooked lentils (see
Legumes, for cooking instructions)
3 tablespoons roughly chopped fresh parsley
1 clove garlic, crushed
3 tablespoons softened butter (optional)
1 teaspoon brandy (optional)
Salt and freshly ground black pepper
Toast the pecans in a small skillet over low heat. Stir constantly (they burn easily) until they’re browned and fragrant, 5 to 8 minutes.
Take the kimchi out of the jar with a clean fork, letting any extra brine drain back into it. Whirl it in a food processor until it’s the consistency of applesauce. Scrape down the bowl, add the pecans and onions, and blend for another 30 seconds. Add the lentils, parsley, garlic, butter, and brandy, and pulse until well mixed. Season to taste with salt and pepper.
NOTE: If you don’t have time to caramelize the onions (it takes upwards of half an hour), you can just thinly slice half a large onion (about 1½ cups), then sauté the slices in a tablespoon of olive oil with a pinch of brown sugar (to re-create the sweetness of caramelized onions) until the onions are translucent, about 10 minutes.
Caramelized onions can truly transform a meal, so try making a batch to have them on hand during the week to top off salad, spread on a sandwich, or use as a base for a quick veggie sauté. The longer you cook them, the more their sugars will release, so be patient and let them work their magic. Keep these sweet onions in the fridge for about five days; they also freeze well in ice cube trays or small containers.
Makes about 2 cups
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 large onions, halved and sliced into thin half moons (about 8 cups)
2 teaspoons salt
Heat a large, heavy sauté pan over medium-high heat and add the butter and oil. When the oil just begins to sizzle, add the onions and toss to coat them. Reduce the heat to medium-low, sprinkle in the salt, and toss once more. Cook, stirring only occasionally, for at least 15 minutes or up to an hour. If the onions start to stick, add a touch of water, broth, or wine to the bottom of the pan and scrape to release the flavorful browned bits that also add color to the onions.
This salsa is best made with the freshest, ripest strawberries you can find. Eat it right away so the berries don’t get mushy and you don’t lose the delicate intensity of their flavor. (If you missed the strawberry season, perfectly ripe blueberries or stone fruit, such as peaches and nectarines, make a great substitute.) Their vibrant sweet flavor infuses the rest of the ingredients, balancing the sourness of the carrots and lime, to create a refreshing topping for any fish or grain. Add an extra tablespoon of olive oil and balsamic vinegar and toss this salsa with any leafy greens salad to turn an ordinary salad into something special.
Makes about 2 cups
¾ cup Yin Yang Carrots
2 cups sliced fresh strawberries (about 1 pint)
1 tablespoon apple cider vinegar
6 to 8 basil leaves, thinly sliced
2 green onions, thinly sliced, including the green tops
Juice of ½ medium lime (about 1 tablespoon)
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
Take the carrots out of the jar with a clean fork, letting any extra brine drain back into it. Gently mix the carrots and strawberries in a medium bowl. Add the remaining ingredients, and toss lightly so you don’t smash the berries. Serve right away.
This Mediterranean-inspired tapenade gives you a tomato hit when there are no vine-ripe tomatoes to be found. Our favorite way to serve it is with a soft, creamy cheese and crisp whole-grain crackers as a versatile snack or appetizer. You can blend in some cream cheese for a richer dip. Or get creative with toasted pine nuts, walnuts, capers, Kalamata olives, or fresh basil. Use it to spark up a pasta salad, or find it featured in the Sun-Dried Tomato Linguine.
Makes about 2 cups
1 cup Ruby Red Kraut
½ cup oil-packed sun-dried tomatoes, drained
2 cloves garlic, crushed
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
2 anchovies (optional)
Salt and freshly ground black pepper
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Put the kraut and sun-dried tomatoes in a food processor and blend for 1 minute. Add the garlic, parsley, oil, mustard, and anchovies, and whirl until smooth. Season to taste with salt and pepper.
We created this spread one day while we were dreaming about the peanut sauce in Mollie Katzen’s tofu and broccoli dish from The Enchanted Broccoli Forest, which has been a favorite of Julie’s for over twenty-five years. Molly and her timeless classic vegetarian cookbooks are a repeated source of inspiration and ideas for Firefly Kitchens, reminding us that there is never an end to creativity and innovation when it comes to cooking and sharing delicious food with others.
Creamy and zesty, this spread also makes a luscious sauce on top of just about anything—chicken, broccoli, rice, or tofu. Or use it as a dip for cucumber slices or celery sticks (you get the idea!). We love it so much, we even created a dish, Chicken Satay with Rice Noodles, that features it.
Makes about 3 cups
1 cup Firefly Kimchi
1 cup organic peanut butter
½ cup warm water
1 tablespoon apple cider vinegar
1 tablespoon tamari
1 tablespoon molasses
2 cloves garlic, minced
1 to 2 green onions, thinly sliced, including the green tops
1 teaspoon minced fresh ginger
Pinch of cayenne pepper
Salt and freshly ground black pepper
In a food processor, whirl all of the ingredients except the salt and pepper until smooth. Add a splash of water or brine if you want it thinner. Season to taste with salt and pepper.
Make It Quick & Simple
If you’re in a rush, whirl 1 cup peanut butter and 1 cup Firefly Kimchi in a food processor until smooth. Add as much water or brine as you need to thin it to the consistency you want.
Edamame, common to Japanese and Chinese cooking, are immature soybeans, usually served in the pod. These beans are incredibly high in protein, fiber, and estrogen-mimicking isoflavones.
This hummus, lighter and fluffier than that made from chickpeas, has a surprisingly brilliant-green color—perfect for a Saint Patrick’s Day treat. It’s a dip for chips and veggies, but it’s also great as a spread on sandwiches and wraps. Or you can thin it with olive oil and use it as a dressing for salads and slaws.
For a more herbal, pesto-like flavor, use the basil and parsley (or any other herbs you like), as well as the green onions. Omit the herbs for a more classic and subtle hummus spiked with the heat of wasabi—of course, the more wasabi you add, the sharper the flavor.
Makes about 3 cups
2 cups frozen shelled edamame
2 to 3 cloves garlic, minced
⅓ cup extra-virgin olive oil
¼ cup tahini
1 to 3 teaspoons wasabi paste, or ½ teaspoon wasabi powder
½ teaspoon lemon zest
Juice of 1 small lemon (about 2 tablespoons)
1½ teaspoons salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil (optional)
1 tablespoon chopped fresh parsley (optional)
1 tablespoon chopped green onion (optional)
⅓ cup Classic Kraut
1 cup cooked or canned chickpeas, drained (see Legumes, for cooking instructions)
Cook the edamame in lightly salted water for 5 minutes. Drain and set aside.
Put the garlic, oil, tahini, wasabi, lemon zest, lemon juice, salt, pepper, basil, parsley, and green onion in a blender or food processor, and whirl until smooth.
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Add the kraut to the tahini-herb mixture, along with the edamame and chickpeas, and whirl until smooth—the longer you whirl it, the smoother it will be. (You may need to thin it with additional oil or brine to keep things moving in the blender.)
NOTE: If you like a chunkier hummus, don’t whirl the edamame, chickpeas, and kraut; instead just pulse until you like what you see.
One of our New York friends, Sharon Parsons, gave us the thumbs-up to use this recipe in our book. Of course we had to tweak it and sneak in some kraut.
A bright combo of salsa and guacamole with an extra kick and crunch, this dish will steal the show. Creamy-smooth avocado, peppery heat, zesty herbs, fresh tomatoes, and crunchy cucumbers unite to create a dip that satisfies both salsa and guacamole lovers alike. Mango, stone fruit, berries, pineapple, and tomatillos, as well as other ferments such as Ruby Red Kraut and Cortido Kraut, make great additions. And never hesitate to toss in more kraut.
Makes 4 cups
½ cup Classic Kraut
3 medium tomatoes, seeded and diced
2 medium avocados, halved, pitted, peeled, and diced
1 medium cucumber, peeled, seeded, and finely diced
1 stalk celery, finely diced
1 medium jalapeño, seeded and minced
2 tablespoons finely chopped fresh basil
¼ cup finely chopped fresh cilantro
Juice of 1 medium lemon (about 3 tablespoons)
Juice of 1 medium lime (about 2 tablespoon)
2 tablespoons extra-virgin olive oil
1 to 2 tablespoons apple cider vinegar or white balsamic vinegar
1 teaspoon salt
½ teaspoon freshly ground black pepper
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kraut and mix it with the remaining ingredients in a medium bowl. Season to taste with additional salt and pepper if needed. Serve immediately.
FREEZING FRESH HERBS
If you have an excess of fresh herbs, such as parsley, cilantro, or basil, simply chop them up and freeze them in an ice cube tray with water to cover. (The water keeps the herbs from freezer burns.) store the herby cubes in a ziplock bag and thaw as needed; they make a great addition to soups, sauces, or stir-fries.
Sweet mango, creamy avocado, and zippy citrus and kraut make a great combination in this fresh summer salsa. Like any salsa, this is good with crackers and chips, but it’s also a refreshing counterpoint to a piece of grilled fish or tofu (or any grilled meat). It also makes a sweet addition to salads and wraps—a great way to use up any leftovers.
The color of the Ruby Red Kraut is beautiful in the mix, but Classic Kraut will work well too. To kick the spice up a notch, use the jalapeño seeds. Ripe papaya makes a perfect substitute for mango in this salsa—so perfect that you should choose whichever fruit is ripest.
Makes about 2 cups
¾ cup Ruby Red Kraut
1 large avocado, halved, pitted, peeled, and diced
1 medium mango, peeled, pitted, and diced
¼ cup finely diced red onion
1 small jalapeño, seeded and minced (about 1 tablespoon)
1 tablespoon apple cider vinegar
Juice of 1 medium lime (about 2 tablespoons)
1 tablespoon extra-virgin olive oil
Salt
Take the kraut out of the jar with a clean fork, letting any extra brine drain back into it. Roughly chop the kraut, and mix it with all the remaining ingredients except the salt in a medium bowl. Season to taste with salt. Serve immediately or refrigerate for up to 1 hour before serving.
