Gut-Loving Fermented Kimchi & Bulgur Salad
A bright, probiotic-packed grain salad that balances chewy bulgur, crunchy veggies, and tangy kimchi, perfect for lunch or as a side dish.
Ingredients
Main Ingredients
- 1 cup bulgur wheat a whole grain high in fiber
- 1.5 cups water or vegetable broth use broth for extra savory depth
- 1 cup fermented kimchi, chopped the probiotic and flavor engine; drain excess liquid if very wet
- 1 medium cucumber, diced adds refreshing crunch
- 0.25 cup red onion, finely chopped for sharpness; rinse if you want milder onion flavor
- 0.25 cup fresh parsley or cilantro, chopped fresh herb lift
- 3 tbsp extra virgin olive oil healthy fat to help digestion and carry flavors
- 1 Juice of 1 lemon bright acidity
- to taste Salt and pepper
- 1 tbsp toasted sesame seeds or chopped walnuts optional crunch and nuttiness
Instructions
Preparation
- Bring 1½ cups water or broth to a boil.
- Stir in 1 cup bulgur, reduce heat, cover, and simmer for 10–12 minutes until tender and liquid is absorbed.
- Remove from heat and let sit covered for 5 minutes.
- Fluff with a fork and let cool slightly.
- While bulgur rests, chop kimchi, cucumber, red bell pepper, red onion, and parsley/cilantro.
- Make the dressing: whisk together the olive oil, lemon juice, a pinch of salt, and black pepper to taste. Taste and adjust acidity or salt.
Combining
- In a large bowl, combine the fluffed bulgur and chopped vegetables.
- Add the kimchi and pour the dressing over the top.
- Toss gently to combine.
- Taste and season with additional salt, pepper, or lemon if needed.
- Sprinkle with toasted sesame seeds or walnuts before serving.
Notes
For a gluten-free alternative, swap quinoa or cracked bulgur. If the kimchi is very spicy, adjust with extra cucumber or bell pepper. This salad keeps well for 3-4 days in the fridge.