Ramp up the tempt factor of your dishes with Vadasz kimchi
Meet: The Pickle Man, Nick Vadasz
A visit to meet The Pickle Man himself inspired Ali Pumfrey, Chef. She describes her encounter and also enlightens us on how to include these ass-kicking, tasty creations in your dishes.
It is no secret that fermented foods such as kimchi and sauerkraut have surged in popularity, propelled by the health claims and the benefits of this rich source of probiotic bacteria. Ali Pumfrey is driven to discover ways in which we can match this increase in consumer demand with menus and recipe ideas. She sets out to find what the Vadasz kimchi can bring to a dish.
Nick Vadasz believes that “pickling is the new rock and roll.” But as we know, there is nothing new about fermenting food; it is a tradition that dates back thousands of years.
What makes the Vadasz range of pickles ‘hip’ is their punch and the individual flavours which dance around in your palate with every mouthful. The ferments and pickles are created using vinegar and lactic acid fermentation. There is no pasteurisation (no heat), which results in a fresher, more complex taste. Nick likes to think of his eclectic range as food rather than medicine.
“The fact that they are healthy is an added bonus” comments Nick, his favourite health claim being that they “can even cure a hang over.”
Nick draws upon his Hungarian heritage; where pickles are enjoyed with every meal. He uses family recipes passed down through the generations — this makes the range so ‘on trend’, satisfying the current global demand for products seeped in tradition. Nick’s nostalgic love for his products are hugely important and he is delighted when feedback from his customers reflects this.
He has had both Chinese and Mexican clients commenting that his pickles take them back to meals with their grandparents.
Clearly the Vadasz range brings cultural traditions together, with the romanticism of ‘remembering good times’ a guiding force.
While restaurants can serve these pickles in their own right, on a charcuterie board or alongside some cheese, Nick observes that chefs are often unsure about how to incorporate his pickles and ferments into their dishes.
As a chef, I am excited by the Vadasz Kimchi alluring tang and am motivated to create a dish that celebrates this, rather than serving it as a lazy side dish. I have seen London chefs experimenting with this idea and have tried “talking point” products such as mayonnaise, pancakes and Bloody Mary’s, with kimchi being the star ingredient.
I asked myself; how should this complex, spicy but sour, pungent, salty flavour be incorporated into a dish? It will certainly add a new dimension; What is fantastic about the Vadasz kimchi, is its unique flavour creating a real focus for the dish.
Here is my Kimchi Rice Bowl recipe with Scrambled Eggs, Salmon and Avocado. A three-way marriage between salty soy, nutty sesame and kimchi creates this (fingers-crossed) must try number. As well as the kimchi, the combination of poached salmon, soy sauce and sesame will please any fans of sushi or sashimi, making this a ‘umami pack-out’ bowl. This speedy Kimchi Rice Bowl, is ready to eat in 30 minutes and considering how enticing Vadasz Kimchi is, this can only be a good thing.
Kimchi Rice Bowl
Scrambled Eggs, Salmon and Avocado
Serves 2 — Takes 30 minutes
120g Vadasz Traditional Kimchi
225g Japanese Sushi Rice
2 Salmon Fillets
1cm Ginger
1 Garlic Clove (bashed)
1 White Onion (small)
3 large eggs
1 tbsp Mirin
2 tbsp Light Soy Sauce plus extra to serve
1 Avocado
Sesame Seeds
Thoroughly rinse sushi rice (5 minutes) and place in pan with water and leave to stand for 5 minutes.
To cook the salmon, place salmon in pan and cover with water. Add the ginger and bashed garlic and bring up to the boil. Simmer for 2 minutes and take off the heat. Leave to cool down in the liquid. (You want it still pink in the middle.)
To cook the rice, drain the rice and add 250ml fresh water and bring to the boil. Put the lid on and simmer for 8–9 minutes. Turn the heat off and let it stand with the lid on for a further 10 minutes. Do not open the lid. You should have grains that are sticky but not watery.
Finely chop white onion and fry onion in pan (pan for scrambled eggs) and cook on a gentle heat until soft but not coloured.
Mix eggs with mirin and add to the onion pan and cook very gently, stirring until the mixture is just cooked.
Slice avocado. Lift salmon out of the liquor and flake and add soy sauce
Divide the rice between two bowls. Add a layer of salmon and avocado. Top with eggs, kimchi and sesame seeds.
Serve immediately and enjoy a kimchi boost to your day!
Ali Pumfrey is a chef in London, This article is written for Foodchain; watch this space to hear more from the Vadasz Pickle story.
Foodchain connecting chefs and restaurants directly to the best supply. Nick from Vadasz deli is one of many incredible producers available to Foodchain chefs.To buy his produce or learn more click here
If you are already a Foodchain chef or restaurant click here to see what products you can take from Nick.
