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Take your porridge bowl to the savoury side with this Korean inspired recipe for Wild Kimchi porridge! Toppings can be as minimal or elaborate as you like. Sautéed mushrooms, spring onion and toasted sesame seeds are delicious, finished off with a drizzle of sesame oil, tamari sauce, and more Wild Kimchi!`

PREP/COOK TIME: 20 minutes



1 cup rolled oats
2 cups water
1 tsp vegetable bouillon or stock
2 tsp tamari sauce or coconut aminos
1/2 cup Wild Kimchi
salt + pepper


mushrooms, chopped and sautéed
spring onion, sliced
chives, chopped
toasted sesame seeds
sesame oil
tamari or coconut amino
Wild Kimchi


Place oats, water and vegetable bouillon in a pan set over medium heat. Bring to a boil, then turn heat down and simmer 2 to 3 minutes until the porridge becomes thick and creamy. If it starts to get too thick, simply add a little more water.
While the porridge is cooking prepare the toppings: slice the spring onion, chop the chives and slice the mushroom. 
Heat a little oil in a small pan and sauté the mushroom for a couple of minutes with salt & pepper until softened.
When the porridge is thick and creamy, stir in the tamari sauce/coconut aminos and Wild Kimchi, and season with salt and pepper.
Pour the porridge into serving bowls and top with sautéed mushrooms, spring onion, chives and Wild Kimchi. Drizzle with a little sesame oil and more tamari/coconut aminos if desired, sprinkle with toasted sesame seeds and serve warm.

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