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Fermentation is a culinary craft that the staff at The Brinery is clearly knowledgeable and passionate about. Touring their establishment and having an inside glimpse into the steps they carefully procure daily was so insightful and inspiring. Not only are they providing a multifaceted lineup of flavor-bomb products, they also work closely with multiple small Michigan businesses and offer their products in their street facing, public market attached to the front of their facility. Go give them a visit!
Although Sauerkraut is the star of The Brinery’s show (and believe me, I LOVE Sauerkraut!), I wanted to highlight a variety of the products they shared and offer. This Kimchi Fried Rice recipe features three of them: Oh Gee Kimchi, Original Tempeh and The Brinery Sriracha.
What is Tempeh you ask? It is a plant-based protein made from soybeans. As stated on The Brinery’s website: “Unearthed centuries ago on the island of Java, Indonesia, tempeh is a cultured, whole food traditionally made from soybeans. Tempeh’s fermentation process uses a culture that thrives in the tropical Indonesian climate, creating a firm and versatile loaf that is highly nutritious and unbelievably tasty.
The Brinery Kimchi Fried Rice
Prep Time: 25 minutes
Total Time: 45 minutes
For the apple crisp:
- 1 tablespoon sesame oil
- 8oz. Bella mushrooms, stems removed, cleaned and finely chopped
- 3-4 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 3 stems green onion, thinly sliced
- 1 cup Oh Gee Kimchi, roughly chopped + 1/4 cup Oh Gee Kimchi juice reserved
- 4 cups cooked long grain rice (per rice brand instructions)
- 2 tablespoons soy sauce
- Tempeh from The Brinery, cooked per packaging instructions & crumbled
- 1 tablespoon vegetable oil
- Fried eggs (one per serving)
- Black sesame seeds for garnish + green onion
- The Brinery Sriracha for garnish
- Place a nonstick sauté pan or well-seasoned cast-iron skillet over medium heat. Once the pan is preheated, add the sesame oil and chopped mushrooms. Occasionally stir for 5-8 minutes, until the mushrooms have released their moisture and are browned.
- Add the minced garlic, ginger and half of the sliced green onion to the mushrooms. Stir and cook for 1-2 minutes until fragrant.
- Add the chopped kimchi and kimchi juice and allow the mixture to come to a low boil for 2-3 minutes.
- Break up the rice in the pan with a spatula, and stir it to incorporate. Cook, stirring, until the rice has absorbed the sauce and is very hot, about 5 minutes. Stir in soy sauce and sesame oil. Taste, and adjust with more soy sauce, sesame oil or kimchi juice. Turn heat down slightly, but let the rice continue to cook, untouched, to lightly brown while you cook the eggs and tempeh.
- In a non-stick pan, cook the tempeh to the packaging instructions and crumble.
- Place a small nonstick sauté pan over medium heat, and add the vegetable oil (you can substitute cooking spray or 1 tablespoon of butter if desired). When it is hot, carefully crack the eggs into the pan, season with salt and fry to your desired doneness.
- Plate the Kimchi Fried Rice with the crumbled tempeh, fried eggs, fresh green onion, a sprinkle of sesame seeds and The Brinery Sriracha for more heat if desired. Enjoy!