Firefly Kimcheese
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 Quick & Simple recipe (see note below), but over time it has turned into the richer, creamier version below. It’s always the biggest hit at our Fermented Happy Hour served as a delectable dip with veggies and crackers.
Experiment! Add a bit of extra kimchi brine to thin it to stir into pasta or add a bit more cheese for a thicker spread for sandwiches or rolled into any wrap. It’s also great spread on a burger bun.
Makes about 2 Cups
Ingredients
1/2 cup Firefly Kimchi solids
8 ounces cream cheese, softened
2 ounces goat cheese, softened (optional)
1 clove garlic, crushed
1 tablespoon chopped parsley
1 teaspoon Firefly Kimchi hot sauce, or your favorite hot sauce
Salt and pepper
Method
Remove kimchi from the jar with a clean fork, letting any extra brine drain back into it, to measure ½ cup. Purée the kimchi in a food processor for 1 minute. Add the cream cheese, goat cheese, if using, and crushed garlic, and blend for another 30 seconds. Add the parsley and hot sauce, and pulse a few more times until it is smooth. If it’s too thick for your liking, add a splash of brine and pulse briefly to combine. Season with salt and pepper to taste. Serve chilled.
Note: to make our original “Quick & Simple” version purée 1/2 cup Firefly Kimchi and 8 ounces cream cheese in a food processor to desired consistency!
